Editorial sample recipeJamaicanbeginnerhalaldairy-free

Jamaican Jerk Halal Chicken Meatballs With Pineapple Skillet Glaze

Name: Jamaican Jerk Halal Chicken Meatballs With Pineapple Skillet Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 1.5 lbs ground halal chicken; 2 tbsp Jamaican jerk paste, halal certified; 0.5 cup breadcrumbs; 2 tbsp vegetable oil; 0.75 cup pineapple juice; 1 cup pineapple chunks, diced; 3 stalks scallions, finely chopped; 1 tsp fresh ginger, grated; 1 tbsp halal soy sauce

Juicy halal ground chicken meatballs infused with jerk spices, seared in a skillet, and tossed in a tangy sweet pineapple and scallion glaze.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Skillet Glazing

Reducing a sweet and savory liquid directly in the hot pan with cooked proteins creates an instant shiny sauce that clings to every piece.

Instructions

Step 1: In a bowl, combine ground halal chicken, 1 tablespoon of jerk paste, breadcrumbs, and half of the chopped scallions.
Step 2: Shape the chicken mixture into 16 evenly sized meatballs, about 1.5 inches in diameter.

Step 3: Heat vegetable oil in a wide skillet over medium heat.

Step 4: Add meatballs to the skillet and cook for 8 to 10 minutes, turning frequently until browned on all sides and internal temperature reaches 165°F (74°C).

Step 5: Pour pineapple juice, pineapple chunks, remaining 1 tablespoon jerk paste, grated ginger, and halal soy sauce into the skillet.

Step 6: Simmer uncovered for 4 to 5 minutes, stirring gently until liquid thickens into a glossy glaze coating the meatballs, then garnish with remaining scallions.

Cooking tips

Lightly oil your hands when rolling meatballs to prevent the moist ground chicken mixture from sticking.
Adjust the jerk heat by choosing mild jerk paste or adding an extra tablespoon of pineapple juice to dilute intensity.
Original home-cooking adaptation inspired by Jamaican; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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