Teriyaki Chicken Meatballs with Pineapple
Who doesn’t love meatballs? These chicken meatballs are infused with Asian flavors and are so easy to make. Coated with a sweet and tangy pineapple sauce, these Teriyaki Chicken Meatballs with Pineapple are moist, tender, and flavorful and are perfect for sharing or meal prepping.
Teriyaki Chicken Meatballs with Pineapple are perfect for sharing at potlucks and gatherings of all kinds. This recipe serves about 10, so there’s plenty here for small groups. I love making them ahead of time, then pop the meatballs and sauce into a slow cooker and take them to parties.
Teriyaki Chicken Meatballs with Pineapple
Everyone loves these meatballs. The sauce is sweet and tangy and perfect spooned over rice. This is a meaty meal, and I often make it and then save about half for another meal. You can also freeze the leftovers. I freeze portions for quick and easy weeknight dinners.
You’ll use crushed canned pineapple, so grab a can of that from the store the next time you’re there. The rest is pretty simple, and you might already have the rest of the ingredients.
Hungry for Asian meatballs that are meaty, tender, and topped with an irresistible sauce? These teriyaki pineapple chicken meatballs are so tasty, I just know you’ll love them!
Why I love this recipe
- I love that it makes about 10 servings. This makes it a great dish for potlucks and dinner parties, and it can even be served as an appetizer. Or, I’ll make a batch and enjoy them for dinner and freeze the rest for another meal.
- These Teriyaki Chicken Meatballs with Pineapple are so good, and the sauce is even better!
- There are a number of ingredients in this dish, but nothing is hard to find.
Gather these ingredients
- Ground chicken – You’ll need about 2 pounds.
- Panko breadcrumbs
- Canned crushed pineapple – Drained but save the juice.
- Milk
- Soy sauce – I use reduced-sodium soy sauce.
- Green onions – White and green parts, sliced.
- Garlic – Fresh garlic, minced.
- Fresh ginger – Grated.
- Orange zest
- Black pepper
For the pineapple-teriyaki sauce
- Soy sauce – I use reduced-sodium soy sauce.
- Water
- Brown sugar
- Pineapple juice – From the canned crushed pineapple.
- Garlic – Fresh garlic, minced.
- Ginger – Grated.
- Orange zest
- Cornstarch
- Water
How to make Teriyaki Chicken Meatballs with Pineapple
- Preheat your oven to 450-F and spray a large baking sheet with nonstick cooking spray or line it with parchment paper or foil. Set it aside.
- Combine the ground chicken, Panko breadcrumbs, drained crushed pineapple, milk, soy sauce, green onions, garlic, fresh ginger, orange zest, and black pepper in a large bowl and mix well with a wooden spoon.
- Form the mixture into meatballs about the size of a golf ball and place them on the prepared baking sheet. You should get about 42 meatballs.
- Bake the meatballs in the preheated 450-F oven for about 17 minutes or until they reach an internal temperature of 165-F.
- Meanwhile, prepare the sauce by combining the soy sauce, brown sugar, water, pineapple juice, garlic, ginger, and orange zest in a skillet or saucepan.
- Cook over medium heat while whisking until the sugar has dissolved.
- Stir the cornstarch and water together in a small bowl and add it to the sauce. Simmer until thickened, about 5 minutes.
- Add the cooked meatballs to the teriyaki sauce and gently stir to coat. Simmer for a few minutes, then serve over rice, garnish with chopped green onions and enjoy!
Tips & substitutions
- Buy the ground chicken on sale and keep it in the freezer so it’s on hand when you’re craving these meatballs.
- You can use ground turkey or even ground beef or pork in this recipe instead of ground chicken.
- Spray your hands with nonstick cooking spray before forming the meatballs, and the meat will not stick to your hands.
- You can prep and bake the meatballs ahead of time. Just pop them into the fridge and add them to the sauce to reheat before serving.
Serving suggestions
This is one of my favorite meatball recipes, and it’s delicious served over white or brown rice. You can cook the rice while the meatballs are cooking, and it’ll all be ready at about the same time! I serve these Asian meatballs with Asian Cucumber Salad, and for dessert, Hot Cocoa Mug Cake or Chocolate Meringue Torte.
Storage
Any leftovers can be stored in an airtight container in the fridge for 3-4 days. You can also freeze them. Pack them in a freezer-safe container with the leftover sauce and freeze for up to a month.
Check out these awesome meatball recipes while you’re here
- Lamb Meatballs with Kale
- Chicken Paprika Meatballs
- Mini Pork Meatballs with Farro
- Cocktail Meatballs
- Dump and Bake Meatball Casserole
Get the Recipe:
Teriyaki Pineapple Chicken Meatballs
Ingredients
Chicken Meatballs:
- 2 lbs ground chicken
- ½ cup panko breadcrumbs
- ½ cup crushed pineapple, drained (reserve the juice)
- 6 tablespoons milk
- 4 tablespoons reduced-sodium soy sauce or coconut aminos
- 4 tablespoons sliced green onions
- 5 garlic cloves, minced
- 2 teaspoon fresh ginger, grated
- 2 teaspoon orange zest
- 1 teaspoon pepper
Pineapple Teriyaki Sauce:
- 1 cup reduced-sodium soy sauce
- ½ cup water
- ½ cup brown sugar
- ½ cup reserved pineapple juice
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon orange zest
- 2 tablespoon cornstarch
- 3 tablespoon cold water
- White or brown rice
- Green onion, finely chopped
Instructions
- Preheat the oven to 450°F. Spray a large baking sheet with cooking spray or line with parchment paper or foil.
- Combine all meatball ingredients in a large bowl and mix well with a wooden spoon. Form into meatballs, about the size of a golf ball, and place in the prepared dish. You should get about 42 meatballs. TIP: Spray your hands with cooking spray first, then form the balls. The meat will not stick to your hands.
- Bake for 17 minutes or until meatballs are fully cooked (internal temperature of 165°F).
- Prepare the sauce: In a large skillet or saucepan, combine soy sauce, brown sugar, water, pineapple juice, garlic, ginger, and orange zest. Whisk together over medium heat until sugar has dissolved.
- Stir together cornstarch and cold water, then add to the teriyaki sauce. Simmer the sauce until thickened, about 5 minutes.
- Prepare either white or brown rice.
- While rice is cooking, add cooked meatballs into the teriyaki sauce, and gently stir, not to break up the meatballs until they are well coated. Allow to simmer for a few minutes, then serve over rice.
- Top with fresh chopped green onions and enjoy!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
