Easy Pineapple Teriyaki Chicken Meatballs
These Easy Pineapple Teriyaki Chicken Meatballs combine tender ground chicken, sweet crushed pineapple, fresh ginger, and garlic in a delicious homemade teriyaki sauce. Baked until juicy and coated in a sweet and savory pineapple glaze, these meatballs make an easy family dinner ready in approximately 30 minutes. Serve over warm white rice for a flavorful and satisfying meal.
Equipment
- Large Mixing Bowl
- 9x13-inch Baking Dish or Baking Sheet
- Parchment Paper or Nonstick Cooking Spray
- Large Skillet or Saucepan
- Whisk
- Measuring cups and spoons
- Meat Thermometer
Ingredients
For the Chicken Meatballs
- 1 lb ground chicken
- 1/4 cup panko breadcrumbs
- 1/4 cup crushed pineapple Drained; reserve the juice for the sauce
- 3 tbsp milk
- 2 tbsp reduced-sodium soy sauce
- 2 tbsp green onions Sliced
- 2 cloves garlic Minced
- 1 tsp fresh ginger Grated
- 1/4 tsp black pepper
For the Pineapple Teriyaki Sauce
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup water For the sauce
- 1/4 cup brown sugar
- 1/4 cup pineapple juice Reserved from the crushed pineapple
- 2 cloves garlic Minced
- 1/2 tsp fresh ginger Grated
- 1 tbsp cornstarch For thickening the sauce
- 1 tbsp water For the cornstarch slurry
Instructions
- Preheat your oven to 500°F (260°C). Prepare a 9x13-inch baking dish or baking sheet by coating it with nonstick cooking spray or lining it with parchment paper. Have the prepared baking dish ready before mixing the meatball ingredients.
- In a large mixing bowl, combine the ground chicken, panko breadcrumbs, drained crushed pineapple, milk, reduced-sodium soy sauce, sliced green onions, minced garlic, grated ginger, and black pepper. Mix gently until all ingredients are evenly distributed. Make sure the pineapple is thoroughly drained to prevent the mixture from becoming too wet.
- Shape the chicken mixture into approximately 20–21 golf-ball-sized meatballs. Arrange them evenly in the prepared baking dish or on the baking sheet. Keep the meatballs similar in size to ensure even cooking, and avoid packing the mixture too tightly.
- Place the meatballs in the preheated oven and bake for approximately 15 minutes, or until fully cooked. Check the center of the meatballs with a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).
- While the meatballs are baking, prepare the pineapple teriyaki sauce. In a large skillet or saucepan over medium heat, combine the reduced-sodium soy sauce, brown sugar, 1/3 cup water, reserved pineapple juice, minced garlic, and grated ginger. Whisk until the brown sugar dissolves completely.
- In a small container, mix the cornstarch with 1 tablespoon of water until smooth. Slowly pour the cornstarch slurry into the teriyaki sauce while stirring. Allow the sauce to simmer for approximately 5 minutes, stirring frequently, until it thickens and develops a glossy consistency.
- Transfer the fully cooked chicken meatballs into the saucepan with the pineapple teriyaki sauce. Gently stir to coat each meatball evenly. Allow the meatballs to simmer in the sauce for a few minutes so the flavors combine and the sauce adheres to the meatballs.
- Serve the pineapple teriyaki chicken meatballs warm over cooked white rice, spooning additional teriyaki sauce over the top. Alternatively, serve the meatballs on their own. Each serving contains approximately four meatballs with a portion of the sauce.
Notes
Drain the Pineapple: Drain the crushed pineapple thoroughly before adding it to the chicken mixture. Excess moisture can make the meatballs difficult to shape. Reserve the juice for the homemade teriyaki sauce.
Use Panko Breadcrumbs: Panko helps absorb moisture and gives the chicken meatballs structure without requiring eggs.
Keep Meatballs Uniform: Shape the mixture into similar-sized meatballs to promote even cooking. Handle the mixture gently to prevent the meatballs from becoming dense.
Check Internal Temperature: Always cook ground chicken to an internal temperature of 165°F (74°C) before serving.
Prevent Lumpy Sauce: Mix cornstarch with the measured tablespoon of water before adding it to the hot teriyaki sauce. Stir frequently while the sauce thickens.
Ginger Substitution: Replace 1 teaspoon of fresh ginger with 1/2 teaspoon of dried ground ginger in the meatballs. For the sauce, replace 1/2 teaspoon fresh ginger with 1/4 teaspoon dried ginger.
Garlic Substitution: Fresh garlic may be replaced with jarred minced garlic or garlic paste. Different types of milk may also be used.
Serving Suggestions: Serve over warm white rice with extra pineapple teriyaki sauce, or enjoy the meatballs on their own. The recipe makes approximately 20–21 meatballs, providing five servings.
Storage: Store leftover meatballs with some of their sauce in an airtight container in the refrigerator for up to 3 days. Refrigerate leftovers promptly.
Reheating: Reheat the meatballs in a microwave-safe container until thoroughly hot, reaching an internal temperature of 165°F (74°C).
Freezing: The original recipe does not provide a tested freezing method or an exact freezer storage duration.
Nutrition: Nutritional values are approximate and calculated per serving of four meatballs with pineapple teriyaki sauce. White rice is not included.