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 one of my favorite recipes for potlucks, parties, and casual gatherings. This easy recipe makes enough to serve about 10 people, which means it’s perfect for sharing with a crowd or bringing to a get-together. I also love that these teriyaki meatballs can be made ahead of time—just add the meatballs and pineapple teriyaki sauce to a slow cooker and they’re ready to travel and serve warm.
These sweet and savory chicken meatballs are always a hit, especially when served over a bowl of fluffy rice. The sauce is rich, tangy, and just sweet enough, making every bite so satisfying. It’s also a great easy dinner recipe, because this batch makes plenty for one meal plus leftovers. I often serve half for dinner and save the rest for another quick meal later in the week.
What are Teriyaki Meatballs and Rice?
Teriyaki Chicken Meatballs with Pineapple are tender, juicy chicken meatballs simmered in a sweet and savory teriyaki pineapple sauce that’s packed with flavor. The pineapple adds a fresh, slightly tangy sweetness that pairs perfectly with the rich, savory sauce, making every bite irresistible. These meatballs are delicious served over rice for an easy dinner, or kept warm in a slow cooker for potlucks, parties, and casual entertaining. They’re the kind of crowd-pleasing recipe that feels both comforting and fun to serve.
Why I Love This Recipe
I love that this recipe makes about 10 servings, which makes it perfect for potlucks, dinner parties, and casual entertaining. You can serve these Teriyaki Chicken Meatballs with Pineapple as a main dish over rice or as an easy appetizer for a crowd. I also love making a batch for dinner and freezing the extras for another simple meal later on.
These sweet and savory chicken meatballs are always such a hit, and honestly, the pineapple teriyaki sauce might be the best part. While there are several ingredients in the recipe, everything is easy to find at the grocery store, and it all comes together into one delicious, crowd-pleasing dish.
Ingredients needed
- Ground chicken – You’ll need about 2 pounds.
- Panko breadcrumbs
- Canned crushed pineapple – Drained well (press out the juice) 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 400-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 50-60 meatballs.
- Bake the meatballs for about 25+ 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 (make sure no lumps). Simmer until thickened, about3-4 minutes. TIP: Taste halfway through to make sure the sauce doesn’t over reduce and become too salty.
- 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!
Sandy’s 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.
- Make sure you really squeeze the pineapple (to remove all juice). Save the juice.
- 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.
- Don’t over-reduce the sauce, or it will become salty.
- You can always take a TBSP of meat and fry it up to make sure the salt level is what you are looking for.
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
- 1 cup panko breadcrumbs
- ½ cup crushed pineapple, drained very well – squeeze with fingers if you need to (reserve the juice)
- 3 Tbsp milk
- 3 Tbsp reduced-sodium soy sauce, or coconut aminos
- ⅓ cup 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
- 5 cups White or brown rice, for serving
- Green onion, finely chopped
Equipment
- large baking sheet
Instructions
- Preheat the oven to 400°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 50-60 meatballs. TIP: Spray your hands with cooking spray first, then form the balls. The meat will not stick to your hands.
- Bake for 25-30 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 just until sugar has dissolved. DO NOT over-reduce or the sauce will become salty!
- Stir together cornstarch and cold water until there are no lumps, then add to the teriyaki sauce. Simmer the sauce until thickened, about 3-4 minutes. Taste sauce halfway through to ensure it doesn't over reduce and become too salty.
- Prepare either white or brown rice.
- Stir together the sauce and the meatballs until they are well coated. Allow to simmer for 5 minutes, then serve over rice.
- Top with fresh chopped green onions and enjoy!
Notes
Sandy’s tips & substitutions
- 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.
- Make sure you really squeeze the pineapple (to remove all juice). Save the juice.
- Prep and bake the meatballs ahead of time. Just pop them into the fridge and add them to the sauce to reheat before serving.
- Don’t over-reduce the sauce, or it will become salty.
- You can always take a TBSP of meat and fry it up to make sure the salt level is what you are looking for.
- STORAGE: Store in fridge up to 3-4 days. Great as leftovers!
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...
These were so tasty ! Served over sticky rice with veg side ! Thanks for the recipe ??