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–+ servings

Chicken Pineapple Ginger Meatballs Served on Naan Tacos

299kcal
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Prep 10 minutes
Cook 20 minutes
Total 30 minutes
A mix of textures and flavors turn this simple dinner into a feast
Servings 4
Course Main Course
Cuisine Fusion

Ingredients

Meatballs
  • 1 pound ground chicken
  • 1/4 cup dried pineapple packed
  • 1 tsp fresh ginger grated
  • 1 tbsp soy sauce
  • 1 pinch black pepper
Salad
  • 1/2 jicama peeled and chopped
  • 1 watermelon radish rinsed and chopped
  • 1/2 cucumber peeled and chopped
  • 1 mango peeled, pitted and chopped
Garnish
  • 1/4 cup Cotija crumbled
  • 1 cup arugula washed, dried and packed
  • 1 package naan

Equipment

Method

  1. In a large bowl, mix ground chicken seasoned with salt and pepper.  Add the dried pineapple and ginger and soy sauce. Shape into meatballs.
  2. Brown in olive oil and place on a baking sheet.  Cook at 425° for 15 minutes.
  3. While meatballs are baking, chop and combine salad ingredients.
  4. 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.

Nutrition

Calories299kcalCarbohydrates27gProtein24gFat12gSaturated Fat4gCholesterol106mgSodium448mgPotassium980mgFiber6gSugar18gVitamin A762IUVitamin C45mgCalcium97mgIron2mg

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