Whether you're looking for a crowd-pleasing appetizer for your next gathering or a fun twist on weeknight dinner, these meatballs deliver big on flavor without requiring hours in the kitchen. The combination of fresh pineapple and teriyaki creates that irresistible umami-sweet profile that keeps everyone coming back for seconds!
<h2>Why I Love These</h2>
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<p>These meatballs strike the perfect balance between sweet and savory with their caramelized exterior and juicy interior.</p>
<p>They're incredibly versatile – serve them as appetizers, over rice for dinner, or in lettuce cups for a lighter option.</p>
<p>I make these whenever I want to impress guests without spending hours in the kitchen.</p>
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<h2>Ingredients</h2>
<ul>
<li>Ground chicken</li>
<li>Breadcrumbs</li>
<li>Egg</li>
<li>Green onions</li>
<li>Garlic</li>
<li>Ginger</li>
<li>Soy sauce</li>
<li>Sesame oil</li>
<li>Fresh pineapple</li>
<li>Brown sugar</li>
<li>Rice vinegar</li>
<li>Cornstarch</li>
<li>Pineapple juice</li>
<li>Sesame seeds</li>
<li>Red pepper flakes</li>
</ul>
<h2>How To Make</h2>
<ol>
<li>Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly grease it with cooking spray.</li>
<li>In a large bowl, combine ground chicken, breadcrumbs, egg, finely chopped green onions, minced garlic, grated ginger, a splash of soy sauce, and a drizzle of sesame oil. Mix gently with your hands until just combined – overmixing will make the meatballs tough.</li>
<li>Using a tablespoon or small cookie scoop, portion the mixture and roll into balls about 1½ inches in diameter. You should get approximately 20-24 meatballs.</li>
<li>Place the meatballs on the prepared baking sheet, leaving a little space between each. Bake for 15-18 minutes until they reach an internal temperature of 165°F and are lightly browned.</li>
<li>While the meatballs are baking, prepare the teriyaki sauce. In a saucepan, combine soy sauce, brown sugar, minced garlic, grated ginger, pineapple juice, and rice vinegar. Bring to a simmer over medium heat.</li>
<li>In a small bowl, whisk cornstarch with a tablespoon of cold water to create a slurry. Slowly pour this into the simmering sauce while whisking constantly to prevent lumps.</li>
<li>Continue cooking the sauce for 3-5 minutes until it thickens enough to coat the back of a spoon. Add diced fresh pineapple chunks during the last minute of cooking.</li>
<li>When the meatballs are done, transfer them to a large bowl and pour about two-thirds of the sauce over them. Gently toss until all meatballs are evenly coated.</li>
<li>Return the glazed meatballs to the baking sheet and broil for 2-3 minutes until the sauce caramelizes slightly, watching carefully to prevent burning.</li>
<li>Serve hot, garnished with sliced green onions, sesame seeds, and additional pineapple chunks. Drizzle with the remaining sauce just before serving.</li>
</ol>
<h2>Nutrition</h2>
<p>These Pineapple Teriyaki Chicken Meatballs offer a good balance of protein from the chicken, complex carbohydrates from the pineapple and sauce, and a moderate fat content. They're particularly well-suited for active individuals looking for a flavorful post-workout meal that helps with muscle recovery.</p>
<p>Each serving provides a good dose of vitamin C from the pineapple, along with beneficial minerals like potassium and manganese. For a lighter version, you can use ground chicken breast instead of thigh meat and reduce the brown sugar by half in the sauce.</p>
<p>This recipe contains soy and gluten (from traditional breadcrumbs). For a gluten-free option, substitute with gluten-free breadcrumbs or crushed rice crackers. Those with soy allergies can try coconut aminos as a replacement for soy sauce, though the flavor profile will be slightly different.</p>
<h2>Tips & Variations</h2>
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<ul>
<li>Make the meatball mixture up to 24 hours ahead and store covered in the refrigerator, or form and freeze raw meatballs for up to 1 month.</li>
<li>For a spicier version, add sriracha or chili garlic sauce to the teriyaki glaze and incorporate finely diced jalapeño into the meatball mixture.</li>
<li>Create a paleo-friendly version by using almond flour instead of breadcrumbs and coconut aminos in place of soy sauce.</li>
</ul>
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<h2>Ways To Serve Them</h2>
<ul>
<li>Over steamed jasmine rice with stir-fried vegetables for a complete meal</li>
<li>Nestled in butter lettuce cups with shredded carrots and cucumber for a light lunch</li>
<li>Skewered on toothpicks as an appetizer with extra sauce for dipping</li>
<li>In a Hawaiian-inspired slider with grilled pineapple and slaw on a sweet roll</li>
</ul>
<h2>Proper Storage</h2>
<ul>
<li>Fridge: Allow meatballs to cool completely before transferring to an airtight container. Store sauce separately if possible. They'll keep for up to 4 days in the refrigerator.</li>
<li>Freezer: These meatballs freeze beautifully for up to 3 months. Arrange in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. Freeze sauce separately in ice cube trays.</li>
<li>Reheat: For best results, thaw overnight in the refrigerator and reheat in a 350°F oven for 10-15 minutes until warmed through. You can also microwave in 30-second intervals, but add a splash of water or pineapple juice to prevent drying out.</li>
</ul>
Ingredients
- 1 pound ground chicken
- ¼ cup panko breadcrumbs
- ¼ cup crushed pineapple, drained (reserve the juice)
- 3 tablespoons milk
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons green onions, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
- ¼ teaspoon black pepper
- ½ cup reduced-sodium soy sauce
- ⅓ cup water
- ¼ cup brown sugar
- ¼ cup reserved pineapple juice
- 2 garlic cloves, minced
- ½ teaspoon fresh ginger, grated (or ¼ teaspoon ground ginger)
- 1 tablespoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
Steps
- Heat oven to 500°F. This temperature may seem high, but it helps the meatballs cook quickly while maintaining moisture. Prepare a 9x13 inch baking dish or rimmed baking sheet by either spraying very well with cooking spray or lining with parchment paper.
- In a large mixing bowl, combine all the meatball ingredients: ground chicken, panko breadcrumbs, drained crushed pineapple, milk, soy sauce, sliced green onions, minced garlic, grated ginger, and black pepper. Mix thoroughly until all ingredients are well incorporated. Don't overmix as this can make the meatballs tough.
- Using your hands or a small cookie scoop, form the mixture into meatballs about the size of a golf ball (approximately 1½ inches in diameter). Place them in the prepared baking dish or on the baking sheet, spacing them slightly apart. You should get about 20-21 meatballs from the mixture.
- Place the meatballs in the preheated oven and bake for 15 minutes, or until they are fully cooked through. The internal temperature should reach 165°F when tested with a meat thermometer. The meatballs should be lightly browned on the outside.
- While the meatballs are baking, make the sauce. In a large skillet or saucepan, combine soy sauce, water, brown sugar, reserved pineapple juice, minced garlic, and grated ginger. Whisk together over medium heat until the sugar has completely dissolved, about 2-3 minutes.
- In a small bowl, stir together the cornstarch and 1 tablespoon of water to create a slurry. Slowly pour this mixture into the simmering teriyaki sauce while whisking constantly. Continue to simmer the sauce, stirring occasionally, until it has thickened to a glaze-like consistency, about 5 minutes.
- When the meatballs are done baking, transfer them directly into the skillet with the thickened teriyaki sauce. Gently toss or stir to coat all the meatballs evenly with the sauce. Let them simmer in the sauce for 2-3 minutes to absorb some of the flavors.
- Serve the meatballs and sauce over steamed white rice. Garnish with additional sliced green onions and sesame seeds if desired.
Nutrition (per serving)
- Calories: 230 kcal