8ozcanned pineapple tidbits in 100% juicejuice separated
2sliced green onionswhites and green onions
1/2tspgarlic powder
1/2tspground ginger
1cupsweet chili sauce
1/4cupcoconut aminosor low sodium soy sauce
1/4tspsmoked paprika
Instructions
In a large sized bowl, add 2 pounds ground pork, ½ cup flour, 1 egg, 2 tablespoons pineapple juice, sliced white part of 2 green onions, ½ teaspoon garlic powder and ½ teaspoon ground ginger. Mix until just combined, about 1 minute, taking care not to overmix.
Preheat a broiler on high and place oven rack in upper third of position. Line a sheet pan with foil and coat with nonstick cooking spray.
Form pork mixture into 36 meatballs, about one heaping tablespoon each, and place on to prepared sheet pan about 1 inch apart.
Broil meatballs for 10 minutes. Remove from oven and set aside.
While meatballs are in the oven, in a medium pot over medium heat, combine 8 ounces pineapple tidbits, remaining pineapple juice, 1 cup sweet chili sauce, ¼ cup coconut aminos (or soy sauce) and ¼ teaspoon smoked paprika. Stir until combined and bring to a boil.
Add in meatballs, stir to coat and reduce heat to low. Simmer, covered, 10 minutes until sauce thickens into a glaze and meatballs reach an internal temperature of 160° F. Remove from heat and serve warm garnished with sliced reserved green onions.