Chicken Pineapple Ginger Meatballs Served on Naan


Chicken Pineapple Ginger Meatballs Served on Naan

A mix of textures and flavors turn this simple dinner into a feast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Fusion
Keyword: chicken meatballs, fusion cuisine, quick and easy
Servings: 4
Calories: 299kcal



  • 1 pound ground chicken
  • 1/4 cup dried pineapple packed
  • 1 tsp fresh ginger grated
  • 1 tbsp soy sauce
  • 1 pinch black pepper


  • 1/2 jicama peeled and chopped
  • 1 watermelon radish rinsed and chopped
  • 1/2 cucumber peeled and chopped
  • 1 mango peeled, pitted and chopped


  • 1/4 cup Cotija crumbled
  • 1 cup arugula washed, dried and packed
  • 1 package naan


  • In a large bowl, mix ground chicken seasoned with salt and pepper.  Add the dried pineapple and ginger and soy sauce. Shape into meatballs.
  • Brown in olive oil and place on a baking sheet.  Cook at 425° for 15 minutes.
  • While meatballs are baking, chop and combine salad ingredients.
  • Heat naan (I used frozen and heated according to the instructions in the oven - use your discretion in the method you prefer based on the type of naan you have), top with arugula, meatballs, salad and cheese.


Calories: 299kcal | Carbohydrates: 27g | Protein: 24g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 106mg | Sodium: 448mg | Potassium: 980mg | Fiber: 6g | Sugar: 18g | Vitamin A: 762IU | Vitamin C: 45mg | Calcium: 97mg | Iron: 2mg
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