Heat the oven to 400°F with the rack in the middle.

In a large mixing bowl, combine the ground chicken, crushed pineapple, green onions, avocado oil, coconut aminos, Umami Stir Fry Powder or Diamond Crystal kosher salt, garlic powder, ground ginger, and pepper.

Mix the meatball mixture well, but don’t overwork the meat.

If you’re unsure about the amount of seasoning, use a bit of the meat mixture to form a tiny quarter-sized patty and pan-fry it (or microwave it for 30 seconds). Taste it and adjust the seasoning as needed before forming the meatballs.

Use a 1½-tablespoon disher to scoop out the meatballs. Then, pour a little oil into your palms, and with your hands, shape the mixture into 18 individual 1-inch diameter balls. Arrange the meatballs on a greased rimmed baking sheet.

Pop the chicken meatballs in the oven for about 20 minutes, rotating the tray at the halfway point. The meatballs are done when the temperature inside measures 165°F or until cooked through.You can also air fry these meatballs in batches at 400°F for about 12 to 15 minutes.

While the meatballs cook, make the sauce. In a small saucepan, whisk together coconut aminos, pineapple juice, garlic powder, ground ginger, and fish sauce and cook over medium heat. Simmer, stirring occasionally, for about 1 to 2 minutes.

In a small bowl, mix the arrowroot powder with 2 teaspoons of water to make a slurry. Whisk the arrowroot powder slurry into the simmering sauce and cook until slightly thickened and the sauce coats the back of your spoon. Then, stir in the toasted sesame oil.

Toss the meatballs with about ¼ cup of the sauce. If desired, add some pineapple chunks and sprinkle on some toasted sesame seeds and/or sliced green onion.