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Chicken Meatballs with Soy Glaze & Pineapple

45 Minutes
7 People
Canyon Ranch Chicken Meatballs with Soy Glaze & Pineapple on a plate.


8 oz chicken thigh, ground

5 oz onion, minced

1 oz yellow bell pepper, diced

1 oz red bell pepper, diced

1 tsp garlic, minced

1 tsp sage, dry

1/2 tsp apple cider vinegar

1/2 tsp salt

1/4 tsp pepper

1/4 tsp ground ginger

4 Tbsp panko bread crumbs

7 Tbsp soy glaze

8 oz pineapple, diced

1 oz scallions, chopped


  1. Preheat the oven to 400⁰ F.
  2. Mix together ground chicken, onion, bell peppers, garlic, sage, apple cider vinegar, salt, pepper, ground ginger, and panko bread crumbs. Shape into 21 meatballs (about 1-inch) and place in a baking dish large enough to hold them all.
  3. Pour soy glaze over meatballs and bake in the oven until meatballs are cooked through (internal temperature of 165⁰ F for about 18-20 minutes).
  4. Remove the baking dish from the oven and add diced pineapple and chopped scallions.

To make soy glaze

  1. Combine 2 Tbsp canola oil, 2 Tbsp tamari, 1.5 Tbsp honey, 1 Tbsp rice vinegar, 1/2 tsp garlic powder, and 1/4 tsp ground ginger in a blender and purée until smooth.


Calories 141
Protein 8 g
Sodium 295 mg
Carbohydrates 12 g
Fat 6 g
Fiber 1 g
Servings 7