Step 1

Make meatballs by mixing together ground chicken, cornstarch, cornmeal, garlic, ginger, 1 tablespoon soy sauce and egg. Combine thoroughly and divide into 1½-inch balls.

Step 2

Make the sauce. Pour the pineapple, in its juice, into the bottom of a 6-quart slow cooker. Drizzle with honey, sprinkle with remaining 3 tablespoons of soy sauce and add the white parts of the green onions.

Step 3

Nestle the meatballs into the sauce and cook on low for 4 hours, or until the centers of the meatballs are no longer pink. Sprinkle with remaining onion tops and serve.