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!
Ingredients
Units
Scale
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
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
