Instructions

1. Mix the ground chicken, 1 egg, crushed pineapple, breadcrumbs, garlic and onion powders, salt and the pineapple juice together in a bowl and chill for 1 hour.
2. Set a large pot filled halfway with oil to heat over medium heat. While the oil is heating start scooping out the meatballs.
3. Set out 3 bowls for coating the meatballs, one with an egg mixed with 1 tablespoon of water, another with the flour and another with the panko breadcrumbs and coconut flakes combined together.
4. Using a 1 1/2 T. scoop, portion out a meatball and dip it first in the flour, shaking off any excess, then in the egg and then in the panko/coconut mixture.
5. Place on a sheet tray or a board and repeat with the remaining chicken.
6. Once the oil comes to 325 degrees carefully place in a few meatballs at a time, being careful not to crowd the pot.
7. Fry the meatballs for 3-4 minutes, then remove one and cut into it to make sure the mixture is cooked through and no pink remains.
8. Place the meatballs on a plate lined with paper towels and repeat until all the meatballs are fried.
9. Serve with toothpicks and a piece of pineapple if desired.