Description
These Pineapple Teriyaki Chicken Meatballs are a perfect blend of sweet, savory, and tangy flavors. Made with juicy ground chicken, garlic, ginger, and soy sauce, these meatballs are baked to golden perfection and coated in a homemade teriyaki sauce infused with pineapple juice, honey, and brown sugar.
This dish is incredibly versatile—serve it as an appetizer, over steamed rice, or with stir-fried vegetables for a complete meal. Whether you’re making a quick weeknight dinner or prepping meals in advance, these teriyaki meatballs are sure to be a hit!
Ingredients
For the meatballs:
- 1 lb ground chicken
- ½ cup breadcrumbs
- 1 large egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
For the teriyaki sauce:
- ½ cup soy sauce
- ¼ cup pineapple juice
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For garnish:
- 1 cup pineapple chunks
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, breadcrumbs, egg, green onions, garlic, ginger, salt, black pepper, soy sauce, and sesame oil. Mix until well combined.
Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake for 18-20 minutes or until fully cooked and golden brown.
Meanwhile, in a saucepan over medium heat, whisk together soy sauce, pineapple juice, honey, brown sugar, rice vinegar, ginger, and garlic. Bring to a simmer.
Stir in the cornstarch slurry and cook until the sauce thickens, about 2 minutes.
Add the baked meatballs and pineapple chunks to the sauce, tossing to coat evenly.
Serve warm, garnished with sesame seeds and sliced green onions.
Notes
- Make it Gluten-Free: Use tamari or coconut aminos instead of soy sauce and substitute gluten-free breadcrumbs.
- Make it Keto-Friendly: Swap the honey and brown sugar for monk fruit sweetener and replace pineapple juice with a splash of apple cider vinegar. (More low-carb teriyaki ideas).
- Cooking Methods: You can bake, pan-fry, or air fry the meatballs for different textures.
- Storage Tips: Store in the fridge for 4 days or freeze for up to 3 months. Reheat gently to maintain texture.
- Serving Suggestions: Serve with steamed rice, stir-fried vegetables, or cauliflower rice for a healthy option.
- Adjust the Sauce: If the teriyaki sauce is too salty, add more pineapple juice or honey. If it’s too thick, thin it out with a tablespoon of water.