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Image of Johnsonville® Pineapple Rum Chili Glaze with Meatballs
Servings
16
Prep Time
20
minutes
Cook Time
25 minutes

Johnsonville® Pineapple Rum Chili Glaze with Meatballs

4.8 of 5 Average (4 reviews)
Sweet and savory is always a winning combination, and this Johnsonville creation doesn’t disappoint. The sweetness of pineapple, rum and brown sugar provide a familiar tropical taste that’ll win over hearts and stomachs alike. The addition of chili sauce and red chili paste gives this dish a kick that’ll fire up your taste buds and bring together the savory flavors of your favorite Johnsonville Meatballs.
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Ingredients

  • 2 packages

    (24 ounces each) frozen JOHNSONVILLE® Homestyle Meatballs

  • 1/2 cup

    butter

  • 6 tablespoons

    all-purpose flour

  • 1 cup

    pineapple juice

  • 3/4 package

    chicken broth

  • 1/2 cup

    dark rum

  • 1/2 cup

    brown sugar

  • 1/2 cup

    chili sauce

  • 1/4 cup

    Asian red chili paste or 1 teaspoon crushed red pepper flakes

  • 2 tablespoons

    cider vinegar

Directions

  1. In a large saucepan, melt butter over medium heat.

  2. Whisk in flour until smooth. Gradually whisk in pineapple juice, chicken broth and rum, stirring constantly. Bring to a boil; cook and stir for 1-2 minutes until thickened.

  3. Stir in the brown sugar, chili sauce, chili paste and vinegar. Bring to a simmer, stirring often.

  4. Stovetop Preparation: Add meatballs to sauce. Cover and simmer for 25-30 minutes or until meatballs are heated through, stirring occasionally.

  5. Slow Cooker Preparation: Place meatballs in a 5-qt. slow cooker. Pour sauce over meatballs. Cover and cook on high for about 3 hours or until meatballs are heated through.