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Pineapple Teriyaki Chicken Meatballs Recipe

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4.1 from 28 reviews

These Pineapple Teriyaki Chicken Meatballs are a delightful combination of tender ground chicken meatballs infused with sweet pineapple and a savory teriyaki sauce. Baked quickly at a high temperature for a juicy interior and coated with a homemade pineapple teriyaki glaze, they make a perfect appetizer or main dish served over rice.

  • Total Time: 35 minutes
  • Yield: About 21 meatballs (serves 5)

Ingredients

Chicken Meatballs

  • 1 lb ground chicken
  • 1/4 cup panko breadcrumbs
  • 1/4 cup crushed pineapple, drained (reserve the juice)
  • 3 tablespoons milk
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons sliced green onions
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon ground black pepper

Pineapple Teriyaki Sauce

  • 1/2 cup reduced-sodium soy sauce
  • 1/3 cup water
  • 1/4 cup brown sugar
  • 1/4 cup reserved pineapple juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  1. Preheat Oven: Heat the oven to 500°F (260°C). Grease a 9×13 inch baking dish or line a cookie sheet with parchment paper to prevent sticking.
  2. Prepare Meatball Mixture: In a large mixing bowl, combine ground chicken, panko breadcrumbs, crushed pineapple (drained), milk, soy sauce, green onions, minced garlic, fresh ginger, and black pepper. Mix thoroughly until well combined.
  3. Form Meatballs: Shape the mixture into golf ball-sized meatballs (about 21 meatballs). Arrange the meatballs evenly in the prepared baking dish or on the cookie sheet.
  4. Bake Meatballs: Bake in the preheated oven for 15 minutes or until fully cooked, reaching an internal temperature of 165°F (74°C).
  5. Prepare Teriyaki Sauce: While the meatballs are baking, add soy sauce, brown sugar, water, reserved pineapple juice, minced garlic, and fresh ginger to a large skillet or saucepan. Whisk together over medium heat until the sugar dissolves.
  6. Thicken Sauce: Mix cornstarch with water in a small bowl and add to the skillet. Stir continuously and let the sauce simmer for about 5 minutes until it thickens.
  7. Combine Meatballs and Sauce: Once meatballs are cooked, transfer them to the skillet with the teriyaki sauce. Toss gently to coat all meatballs. Allow them to simmer together for a few minutes to absorb the flavors.
  8. Serve: Serve the pineapple teriyaki chicken meatballs hot, ideally over cooked rice to soak up the delicious sauce.

Notes

  • You can obtain about 1/4 cup of pineapple juice by pressing the crushed pineapple from an 8-ounce can through a colander using the back of a spoon.
  • The oven temperature is high at 500°F to allow quick cooking and a nice sear on the meatballs.
  • If using dried ground ginger instead of fresh, use half the amount for best flavor balance.
  • Garlic can be fresh minced, jarred chopped garlic, or garlic paste from a tube depending on availability.
  • Nutrition info is based on 5 servings (about 4 meatballs with sauce each) and does not include rice.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian

Find it online: https://flavorhug.com/pineapple-teriyaki-chicken-meatballs-recipe/