Preheat oven to 375 degrees F.

In a large bowl, combine the ground chicken, egg, breadcrumbs, onion, cilantro, jalapeño, hot sauce, soy sauce, coconut sugar, cumin, garlic powder, paprika, cayenne, salt and black pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.

Place a large dutch oven (or 3.5 quart braiser) over medium-high heat and add olive oil. Add the meatballs and brown on all sides, about 5-6 minutes total. Depending on the size of your skillet, you may need to do this in batches. Transfer the browned meatballs to a plate and set aside.

Reduce heat to medium and add in the coconut milk, chicken broth and pineapple; stir in the rice and bell pepper until evenly coated, then add the meatballs back in, increase heat to medium-high and bring to a simmer.

Cover the pan, transfer to the oven, and bake until the rice is tender, about 25 minutes. Remove from oven, add cilantro over rice and meatballs. Serve immediately. Garnish with scallions and serve with hot sauce.