• Jerk Pork Meatballs with Candied Pineapple

Jerk Pork Meatballs with Candied Pineapple

45 12 servings, 2 skewers each
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12 servings, 2 skewers each

A perfect way to kick off your party, these spicy meatballs are made extra special from the sweet rum-flavoured pineapple and the BBQ dipping sauce.

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Make It

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  • Heat oven to 375°F.
  • Mix meat, bread crumbs, onions, egg, cinnamon, thyme, pepper and 1/4 cup marinade just until blended. Roll into 24 (1-inch) meatballs; place on parchment-covered rimmed baking sheet.
  • Bake 15 min. or until done (160ºF).
  • Meanwhile, cook pineapple, 2 Tbsp. sugar and rum in large nonstick skillet on medium-high heat 6 to 8 min. or until pineapple is caramelized, stirring frequently. Remove from heat.
  • Cover baking sheet with clean parchment sheet. Thread 1 each pineapple chunk and meatball onto each of 24 small skewers; place on prepared baking sheet.
  • Bake 10 min. Meanwhile, mix remaining marinade, sugar and barbecue sauce until blended.
  • Serve skewers with barbecue sauce mixture.

Make Ahead

Prepare recipe as directed, except omit the final 10-minute baking time. Cool, then refrigerate meatballs up to 24 hours. When ready to serve, bake in 375ºF 10 to 12 min. or until heated through.


Substitute apple juice for the rum.


Prepare using extra-lean ground beef, turkey or chicken.


  • 12 servings, 2 skewers each

Nutritional Information

Serving Size 12 servings, 2 skewers each
Calories 130
% Daily Value
Total fat 5g
Saturated fat 1.5g
Cholesterol 40mg
Sodium 115mg
Carbohydrate 12g
Dietary fibre 1g
Sugars 6g
Protein 9g
Vitamin A 2 %DV
Vitamin C 15 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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