Let's Get Cookin'

Pineapple BBQ Chicken Meatballs

The ultimate quick and easy appetizer that doubles as a hearty, Whole30-friendly weeknight meal when served over spaghetti squash or cauliflower rice.

  • Author: Jessica Beacom
  • Prep Time: 5 mins.
  • Cook Time: 15 mins.
  • Total Time: 20 mins.
  • Yield: 6 servings (as an appetizer) 1x
  • Cuisine: Whole30, Paleo, Egg-Free


For the Meatballs:

For the Sauce:

 Optional Garnish: Sliced green onions and or chopped parsley


For the Sauce:

  1. In a large skillet, combine crushed pineapple (and its juice), BBQ sauce and broth. Bring to a vigorous simmer, stirring occasionally. Reduce heat slightly and allow to simmer while you make the meatballs.

For the Meatballs:

  1. Preheat oven to 350℉. Line a large rimmed baking sheet with parchment paper or a silicone baking mat
  2. In a bowl, combine ground chicken, almond flour, garlic and onion powders, salt, pepper, and parsley.
  3. Mix well to combine.
  4. Using a small cookie scoop or a tablespoon, shape meat mixture into 18 golf ball-sized balls and place on baking sheet leaving a little space between each one.
  5. Bake for 12-15 minutes or until cooked through and no longer pink inside.
  6. When meatballs are done, add them to the sauce. Stir to coat and garnish as desired.


Make Ahead Tips:

  • Meatballs may be made ahead up to 3 days in advance and reheated prior to serving.
  • To reheat for a party, consider placing meatballs and sauce in a slow cooker set to low (or high, depending on how much time you have or don’t have) until heated through. You may need to add a few tablespoons of water if sauce starts to get too thick. Garnish before serving.
  • Meatballs may be frozen for up to 2 months. You can either freeze the meatballs and sauce separately or freeze them together. Allow meatballs to thaw overnight in the fridge, then reheat as desired.

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  • Serving Size: 3 meatballs
  • Calories: 181
  • Sugar: 9g
  • Sodium: 473mg
  • Fat: 8g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 15g