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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

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.