Tropical Chicken Meatball Crostini

Tropical Chicken Meatball Crostini adds tropical flair to any party! Juicy chicken, pineapple, basil and toasted coconut. Serve with honey, basil yogurt.

Chicken Meatball Stacker Bites

I’m a big fan of small bites. I’d rather make a meal from a little of this and a little of that spread. At a party, I’m gracious and take what the host offers. Sometimes those choices aren’t the healthiest.

Chicken Meatball Stacker Bite

In the name of flavor, fried wings, fat-laden crackers, spreads and salty snacks often top the list. I’m all for those foods in moderation. I’ve been known to tempt a party goer or two myself.

Tropical Cocktail Wings

But today I’m focusing on a healthier chicken and pineapple combo.

Tropical Chicken Meatball Crostini

I reworked the recipe and kept the chicken, pineapple and toasted coconut flavors. These bites work well at a tropical theme or for any appetizer, small plates or tapas party!

I served the picks upright on thick, toasted bread slices for a multi-level display. You can skip the bread if you like!

Chicken Meatball Stacker Bites platter

Tropical Chicken Meatball Crostini

Ingredients

  • 1 Fresh pineapple, peeled, cored and cut into chunks, save top for display
  • 1 French bread cut into 1/2-inch thick slices
  • 1/2 cup basil leaves
  • 2 cups plain yogurt
  • 1/2 cup honey
  • 1/2 cup toasted coconut
  • Meatballs
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1/2 cup onion, minced
  • 1/2 cup bread crumbs
  • 1 teaspoon Italian seasoning
  • 1 Tablespoon olive oil
  • salt and pepper to taste

Instructions

  • Mix together ground chicken, garlic, onion and seasonings. Add just enough of the bread crumbs to form a meatball consistency.
  • Heat oil in medium-sized skillet. Portion meatball mix into 1-inch sized meatballs. Brown meatballs on all sides.
  • Preheat oven to 350. Bake meatballs until completely cooked (about 10 minutes). Cool.
  • Cut cooled meatballs into slices.
  • While meatballs cool, toast bread slices.
  • Layer meatball slices with basil leaves and pineapple on toothpicks.
  • Stack and stagger bread slices on a serving tray. Insert picks. Sprinkle with toasted coconut.
  • Serve with plain yogurt drizzled with honey and garnished with a basil leaf.
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Food for Thought… Which appetizers grab your attention? Something spicy? Something sweet? Maybe something salty. I’d love to hear your ideas in a comment below.

This entry was posted in chicken, coconut, meatballs, pineapple, What's For Dinner?. Bookmark the permalink.

2 Responses to Tropical Chicken Meatball Crostini

  1. Farrah says:

    This looks amazing! I love that you put in pineapple and coconut! 😀 Two of my favorite things!

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