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–+ servings
Pineapple Teriyaki Chicken Meatballs

Sweet and Savory Pineapple Teriyaki Chicken Meatballs

These Pineapple Teriyaki Chicken Meatballs blend sweet crushed pineapple with tender chicken for a quick, family-friendly dish that everyone will love.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Asian
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Ground turkey can be used as a substitute.
  • 1 cup Panko Breadcrumbs Provides a crispy texture.
  • 1 cup Crushed Pineapple Reserve some juice for the sauce.
  • 1/4 cup Milk Almond or oat milk can be used for dairy-free.
  • 1/4 cup Reduced-Sodium Soy Sauce Tamari can be used for gluten-free.
  • 2 stalks Green Onions Can be omitted if not available.
  • 2 cloves Garlic Cloves Minced garlic or paste can work.
  • 1 tbsp Fresh Ginger Ground ginger can be used as a substitute.
  • 1/4 tsp Black Pepper
  • 1 tbsp Brown Sugar Honey or maple syrup can be healthier alternatives.
  • 1/4 cup Water Used in teriyaki sauce.
  • 1 tbsp Cornstarch Omit for a thinner sauce.
For the Teriyaki Sauce
  • 1/2 cup Soy Sauce Reserved pineapple juice can be used.
  • 1/4 cup Reserved Pineapple Juice Adds sweetness to the sauce.

Equipment

  • mixing bowl
  • Baking Dish
  • Saucepan
  • whisk
  • spatula
  • Cookie sheet

Method
 

Cooking Steps
  1. Preheat your oven to 500°F (260°C) with the oven rack positioned in the center.
  2. Combine the ground chicken, panko breadcrumbs, drained crushed pineapple, milk, reduced-sodium soy sauce, sliced green onions, minced garlic, fresh ginger, and a sprinkle of black pepper in a large mixing bowl.
  3. Wet your hands slightly to prevent sticking, scoop out small portions, and shape them into golf-ball-sized meatballs on a baking dish or lined cookie sheet.
  4. Bake the meatballs for approximately 15 minutes until the internal temperature reaches 165°F (75°C) and they are lightly browned.
  5. In a separate saucepan, heat the soy sauce, brown sugar, reserved pineapple juice, water, minced garlic, and ginger over medium heat, whisking until the sugar dissolves.
  6. Stir cornstarch with a little water to create a slurry, then add to the saucepan and simmer, stirring frequently for about 5 minutes until thickened.
  7. Remove the baked meatballs from the oven and transfer them to the saucepan with the teriyaki sauce, tossing to coat and serve over rice or quinoa.

Nutrition

Serving: 1meatballCalories: 140kcalCarbohydrates: 10gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 50IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Make sure to drain the crushed pineapple thoroughly to prevent soggy meatballs. Line your baking sheet with parchment paper for easy cleanup.

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