If you’re looking to brighten up your dinner routine with a burst of tropical flavor and savory comfort, you are going to absolutely love this Pineapple Teriyaki Chicken Meatballs Recipe. These tender meatballs are packed with juicy ground chicken and fragrant garlic, all coated in a glossy, homemade teriyaki sauce that’s perfectly balanced with sweet pineapple pieces. Every bite offers a vibrant mix of textures and flavors that feels both delightfully fresh and satisfyingly cozy. It’s a dish that’s simple enough for weeknight cooking but special enough to impress friends and family alike.
Ingredients You’ll Need
Gathering the right ingredients for this Pineapple Teriyaki Chicken Meatballs Recipe is wonderfully straightforward, yet each one plays a crucial role in crafting the perfect balance of taste, texture, and color. From the savory ground chicken to the bright pineapple chunks, these ingredients come together to create an unforgettable dish.
- 1 lb ground chicken: The lean star of our meatballs, offering a tender, juicy base.
- ½ cup breadcrumbs: Helps bind the meatballs while keeping them light and soft.
- 1 egg: Acts as a natural binder to hold everything together.
- 2 cloves garlic, minced: Infuses the meatballs with an irresistible savory aroma.
- 2 green onions, finely chopped: Adds freshness and a mild onion crunch.
- 1 tbsp soy sauce: Provides a deep, salty umami kick inside the meatballs.
- ½ tsp ground ginger: Brings subtle warmth and brightness.
- Salt and pepper to taste: Essential seasonings that elevate every bite.
- ½ cup soy sauce (for sauce): Forms the flavorful liquid base of the teriyaki glaze.
- â…“ cup honey or brown sugar: Sweetens the sauce naturally and balances the savory notes.
- 2 tbsp rice vinegar: Adds a gentle tang that lifts the sauce.
- 2 cloves garlic, minced (for sauce): Enhances the sauce’s aromatic depth.
- 1 tsp grated ginger (for sauce): Gives the sauce a fresh, zesty zing.
- 1 tsp cornstarch + 2 tbsp water (slurry): Thickens the teriyaki sauce to a perfect glaze consistency.
- 1 cup diced pineapple (fresh or canned, drained): Bursts of sweet, juicy fruit that make the dish truly special.
- Cooked rice for serving: The ideal canvas to soak up all that delicious sauce.
- Sesame seeds and green onions for garnish: Adds crunch, color, and flavor for a beautiful finish.
How to Make Pineapple Teriyaki Chicken Meatballs Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C). This ensures it’s nice and hot, perfect for baking your meatballs to a beautiful golden brown. Line a baking sheet with parchment paper to keep things neat and prevent sticking—it also makes clean up so much easier.
Step 2: Mix Your Meatball Ingredients
In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, chopped green onions, soy sauce, ground ginger, salt, and pepper. Stir gently until just combined—over-mixing can make the meatballs tough, so handle the mixture with care for tender results.
Step 3: Shape and Bake
Using your hands or a small scoop, roll the mixture into 1-inch meatballs and arrange them evenly spaced on the prepared baking sheet. Pop them into the oven and bake for 18 to 20 minutes. They’ll come out golden and perfectly cooked, juicy on the inside and ready for that luscious sauce.
Step 4: Make the Teriyaki Sauce
While the meatballs bake, combine the ½ cup soy sauce, honey or brown sugar, rice vinegar, minced garlic, and grated ginger in a small saucepan. Bring this mixture to a gentle simmer, allowing the flavors to meld beautifully and the sauce to start thickening.
Step 5: Thicken the Sauce
Whisk together the cornstarch and water to make a slurry, then pour it into the simmering sauce. Stir continuously until the sauce thickens to a glossy, syrupy consistency that will cling beautifully to your meatballs.
Step 6: Combine Meatballs, Pineapple, and Sauce
Remove the meatballs from the oven and gently toss them in the teriyaki sauce along with the diced pineapple. The pineapple adds a juicy sweetness and vibrant texture that perfectly complements the savory glaze. Make sure each meatball is nicely coated and the pineapple is evenly distributed.
Step 7: Serve
Spoon the saucy meatballs and pineapple over bowls of steaming cooked rice, ready to be garnished with sesame seeds and sliced green onions for that final touch of flavor and crunch.
How to Serve Pineapple Teriyaki Chicken Meatballs Recipe
Garnishes
Don’t underestimate the power of garnishes! Toasted sesame seeds lend a delightful nutty crunch, while green onions deliver a fresh pop of color and mild onion flavor that brightens the whole dish. These little finishing touches elevate both the taste and presentation.
Side Dishes
This dish pairs wonderfully with steamed jasmine or basmati rice, which soaks up the flavorful teriyaki sauce perfectly. For a bit of green, sautéed bok choy or steamed broccoli add an earthy, crisp contrast that balances the sweet and savory notes of the meatballs.
Creative Ways to Present
Turn this closer to a party appetizer by serving the meatballs on skewers for easy grabbing, or pile them atop a fresh salad with mixed greens and shredded carrots for a lighter, vibrant meal. You could even stuff them inside steamed bao buns with pickled veggies for a fun fusion twist.
Make Ahead and Storage
Storing Leftovers
Any leftover Pineapple Teriyaki Chicken Meatballs Recipe will keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making the leftovers just as delicious the next day.
Freezing
To freeze, place the cooked and cooled meatballs in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They will keep nicely for up to 3 months. Freeze the sauce separately to maintain the best texture.
Reheating
For the best results, thaw frozen meatballs overnight in the refrigerator. Reheat gently in a skillet or microwave, then toss with warmed teriyaki sauce and pineapple before serving. This keeps everything juicy and prevents the meatballs from drying out.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works well in this Pineapple Teriyaki Chicken Meatballs Recipe, offering a similar mild flavor and moist texture. Just keep an eye on cooking times as turkey can sometimes cook a bit faster or dryer.
How do I avoid the meatballs falling apart?
Make sure not to overwork the meat mixture and use the egg and breadcrumbs as binders. Handling the mixture gently and chilling the meatballs briefly before baking can also help them firm up and hold their shape.
Can I make the teriyaki sauce ahead of time?
Yes! The sauce can be made up to 3 days in advance and stored in the fridge. Simply reheat gently and whisk before tossing with the meatballs to bring back the shine and thickness.
Is it okay to use canned pineapple?
Definitely. Just make sure the pineapple is well drained to avoid adding excess liquid to the dish. Fresh pineapple brings a brighter flavor, but canned works great and is super convenient.
Can I bake meatballs instead of frying?
Yes, baking is a healthier, hands-off method that works perfectly for this recipe. Just follow the baking instructions for even cooking and a lovely golden crust without added oil.
Final Thoughts
This Pineapple Teriyaki Chicken Meatballs Recipe is one of those dishes that brings so much joy to the table with every bite — the perfect blend of sweet, savory, and tangy flavors alongside tender, juicy meatballs that are easy to make yet feel special. Whether you’re cooking for family, friends, or just treating yourself, I highly encourage you to give this recipe a try. It promises comfort, deliciousness, and a little tropical sunshine all in one bite.
Print
Pineapple Teriyaki Chicken Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Description
Delicious and easy Pineapple Teriyaki Chicken Meatballs, baked to perfection and coated in a sweet and tangy homemade teriyaki sauce with fresh pineapple chunks. Perfect served over rice and garnished with sesame seeds and green onions for a flavorful weeknight dinner.
Ingredients
Meatballs
- 1 lb ground chicken
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tbsp soy sauce
- ½ tsp ground ginger
- Salt and pepper to taste
Teriyaki Sauce
- ½ cup soy sauce
- â…“ cup honey or brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp cornstarch + 2 tbsp water (slurry)
- 1 cup diced pineapple (fresh or canned, drained)
To Serve
- Cooked rice
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, chopped green onions, soy sauce, ground ginger, salt, and pepper. Mix gently until just combined to keep the meatballs tender.
- Form Meatballs and Bake: Roll the mixture into 1-inch meatballs and arrange them evenly spaced on the prepared baking sheet. Bake for 18–20 minutes until golden brown and fully cooked through.
- Make Teriyaki Sauce: While the meatballs bake, combine soy sauce, honey or brown sugar, rice vinegar, minced garlic, and grated ginger in a saucepan. Bring the mixture to a simmer over medium heat.
- Thicken the Sauce: Stir in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) into the sauce and cook, stirring frequently, until it thickens to a glaze consistency.
- Coat Meatballs: Add the baked meatballs and diced pineapple to the simmering sauce. Toss gently to coat all meatballs with the teriyaki glaze and warmed pineapple chunks.
- Serve: Serve the pineapple teriyaki chicken meatballs over cooked rice. Garnish with sesame seeds and additional chopped green onions for extra flavor and color.
Notes
- You can use fresh or canned pineapple; just make sure to drain canned pineapple well before using.
- For gluten-free option, use gluten-free soy sauce and breadcrumbs.
- Adjust sweetness by varying the amount of honey or brown sugar in the sauce.
- Ensure meatballs are cooked through; internal temperature should reach 165°F (74°C).
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
