Teriyaki Pineapple Chicken Meatballs are a perfect balance of sweet and savory flavors. These juicy chicken meatballs are infused with crushed pineapple, giving them a subtle sweetness, and are coated in a rich, homemade teriyaki glaze. Whether served over steamed rice or as a party appetizer, this dish is a flavorful and satisfying option for any occasion.

Why You’ll Love This Recipe

Sweet and Savory Perfection – The combination of pineapple and teriyaki sauce creates an irresistible flavor.
Easy to Make – With just a few simple ingredients and minimal prep, this dish is perfect for busy weeknights.
Baked, Not Fried – These meatballs are baked for a healthier alternative to pan-frying.
Perfect for Meal Prep – Make a batch ahead of time and enjoy them throughout the week.
Versatile Serving Options – Serve with rice, vegetables, or as a fun appetizer for gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Meatballs:

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

For the 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 cloves garlic, minced
1/2 teaspoon fresh ginger, grated
1 tablespoon cornstarch
1 tablespoon water

Directions

Prepare the Meatballs

Preheat the oven to 500°F (260°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine ground chicken, panko breadcrumbs, crushed pineapple, milk, soy sauce, green onions, garlic, ginger, and black pepper. Mix until just combined; avoid overmixing to keep the meatballs tender.
Using your hands or a cookie scoop, form the mixture into golf ball-sized meatballs (approximately 1.5 inches in diameter) and place them on the prepared baking sheet. This recipe yields about 20-22 meatballs.
Bake for 15 minutes or until the internal temperature reaches 165°F (74°C).

Prepare the Teriyaki Sauce

In a medium saucepan over medium heat, combine soy sauce, water, brown sugar, reserved pineapple juice, garlic, and ginger. Stir until the sugar dissolves and the mixture comes to a simmer.
In a small bowl, whisk together cornstarch and water to create a slurry. Slowly whisk this into the simmering sauce.
Continue to cook, stirring frequently, until the sauce thickens, about 2-3 minutes.

Combine Meatballs with Sauce

Once the meatballs are cooked, transfer them into the saucepan with the teriyaki sauce. Gently toss to ensure each meatball is coated.
Let them simmer in the sauce for an additional 2-3 minutes to absorb the flavors.

Serving Suggestion

Serve the teriyaki pineapple chicken meatballs over steamed white rice or alongside stir-fried vegetables.
Garnish with additional sliced green onions and sesame seeds if desired.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 250 kcal per serving

Variations

Spicy Kick – Add a pinch of red pepper flakes or drizzle sriracha over the meatballs.
Extra Pineapple Flavor – Stir in pineapple chunks into the sauce for added texture and sweetness.
Gluten-Free Option – Use gluten-free panko and tamari instead of soy sauce.
Turkey or Beef Alternative – Substitute ground turkey or lean ground beef for the chicken.
Low-Sugar Version – Reduce the brown sugar in the teriyaki sauce or replace it with honey.

Storage and Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze the cooked meatballs (without sauce) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a saucepan over low heat, adding a splash of water if the sauce thickens too much. Alternatively, microwave in 30-second intervals until heated through.

FAQs

1. Can I make these meatballs in advance?

Yes, you can prepare and bake the meatballs ahead of time, then store them in the refrigerator until ready to use. Reheat in the sauce before serving.

2. Can I use canned pineapple?

Yes, canned crushed pineapple works well. Just make sure to drain it and reserve the juice for the sauce.

3. Can I cook these meatballs on the stovetop?

Yes, you can pan-sear the meatballs in a skillet over medium heat until browned and cooked through, about 8-10 minutes.

4. What can I serve with these meatballs?

Steamed rice, quinoa, stir-fried vegetables, or even lettuce wraps make great accompaniments.

5. Can I use ground turkey instead of chicken?

Yes, ground turkey is a great alternative and works well with the flavors of the dish.

6. How do I keep the meatballs from drying out?

Avoid overmixing the meatball mixture and do not overbake them. The crushed pineapple also helps keep them moist.

7. Can I make the teriyaki sauce ahead of time?

Yes, the sauce can be made in advance and stored in the refrigerator for up to a week. Reheat before tossing with the meatballs.

8. Can I double this recipe?

Absolutely! Simply double the ingredients, and adjust cooking times as needed.

9. Are these meatballs kid-friendly?

Yes, they are mildly sweet and savory, making them a great option for kids. You can omit the ginger for a milder flavor.

10. How can I thicken the sauce more?

If you prefer a thicker sauce, add an extra 1/2 tablespoon of cornstarch mixed with 1 tablespoon of water.

Conclusion

Teriyaki Pineapple Chicken Meatballs are a delicious, easy-to-make dish that brings together the sweetness of pineapple with the rich, umami flavor of homemade teriyaki sauce. Whether served over rice or enjoyed on their own, these meatballs make for a satisfying meal that the whole family will love. Try them for your next weeknight dinner or as a party appetizer!

Teriyaki Pineapple Chicken Meatballs

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Author: Mari
Total Time: 35 minutes
Yield: 4 servings 1x

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Description

Juicy and flavorful chicken meatballs infused with pineapple, glazed in a homemade sweet and tangy teriyaki sauce. Perfect for a quick weeknight dinner or meal prep!

Instructions

In a large bowl, combine ground chicken, panko breadcrumbs, crushed pineapple, milk, soy sauce, green onions, garlic, ginger, and black pepper. Mix until just combined—avoid overmixing to prevent tough meatballs.
Using your hands or a cookie scoop, form the mixture into golf ball-sized meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet. You should get around 20-22 meatballs.
Bake for 15 minutes, or until the internal temperature reaches 165°F (74°C).

Prepare the Teriyaki Sauce:

In a medium saucepan over medium heat, combine soy sauce, water, brown sugar, reserved pineapple juice, garlic, and ginger. Stir until the sugar dissolves and the mixture comes to a simmer.
In a small bowl, whisk together cornstarch and water to create a slurry. Slowly whisk this into the simmering sauce.
Continue to cook, stirring frequently, until the sauce thickens (about 2-3 minutes).

Combine Meatballs with Sauce:

Once the meatballs are cooked, transfer them into the saucepan with the teriyaki sauce.
Gently toss to coat each meatball. Let them simmer in the sauce for an additional 2-3 minutes to absorb the flavors.

Serving Suggestion:

Serve the teriyaki pineapple chicken meatballs over steamed white rice or alongside stir-fried vegetables.
Garnish with additional sliced green onions and sesame seeds, if desired.

Notes

Pineapple Flavor Boost: For extra pineapple flavor, add small pineapple chunks to the sauce.
Gluten-Free Option: Use gluten-free panko and tamari instead of soy sauce.
Meal Prep Tip: These meatballs can be stored in an airtight container in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking & Simmering
Cuisine: Asian-Inspired