Take a slow-cooker trip to Hawaii with the perfumed flavours of these tasty Hawaiian chicken meatballs​

• Easy
• 0:30 Prep
• 3:15 Cook
• 6 Servings

Ingredients​

• 750g chicken mince
• 1/4 cup panko breadcrumbs
• 2 garlic cloves, crushed
• 2cm piece fresh ginger, finely grated
• 1/2 teaspoon chilli powder
• 1 tablespoon extra virgin olive oil
• 2 large red capsicums, cut into 3cm pieces
• 1 red onion, cut into wedges
• 440g can pineapple pieces in juice
• 1/3 cup tomato sauce
• 1/4 cup brown sugar
• 1/4 cup rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons cornflour
• 2 Sliced shallots
• Steamed white long-grain rice, to serve

Method​

1. Combine mince, breadcrumbs, garlic, ginger and chilli powder in a bowl. Season well with salt and pepper. Roll level tablespoons of mixture into balls.
2. Heat oil in large frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until golden.
3. Transfer to slow cooker. Add capsicum, onion, undrained pineapple, tomato sauce, brown sugar, vinegar and soy sauce. Season with salt and pepper. Stir to combine. Cover. Cook on HIGH for 3 hours (or LOW for 6 hours), or until meatballs are cooked through.
4. Blend cornflour with 1 tablespoon sauce. Add to slow cooker. Cook on HIGH for 10 minutes or until sauce thickens slightly. Sprinkle with shallots. Serve with rice.

NOTES​