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Johnsonville Pineapple Rum Chili Glaze with Meatballs
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.
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
In a large saucepan, melt butter over medium heat.
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.
Stir in the brown sugar, chili sauce, chili paste and vinegar. Bring to a simmer, stirring often.
Stovetop Preparation: Add meatballs to sauce. Cover and simmer for 25-30 minutes or until meatballs are heated through, stirring occasionally.
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.