Pineapple Teriyaki Chicken Meatballs are an easy 30 minute dinner with ground chicken, crushed pineapple, and a homemade teriyaki sauce. Ground chicken meatballs bursting with pineapple teriyaki flavor. Serve over rice for a delicious dinner that everyone will love.
PINEAPPLE TERIYAKI CHICKEN MEATBALLS
Meatballs are something that my entire family can agree on! Kid-friendly and loaded with flavor, these pineapple teriyaki meatballs are a family favorite dinner recipe that can be ready in just 30 minutes. We love this served over some white rice and then drizzled with some of the homemade teriyaki sauce.
Some of my family's other favorite meatball recipes are these sweet and sour meatballs, easy swedish meatballs, and spaghetti and meatballs. They're all slow cooker recipes that are simple to make with easy ingredients.
INGREDIENTS NEEDED TO MAKE TERIYAKI CHICKEN MEATBALLS WITH GROUND CHICKEN
Ground Chicken
Panko Breadcrumbs - These are found by the breadcrumbs in the baking aisle. They are a crispier bread crumb that are best in this recipe.
Crushed Pineapple - An 8 ounce can is plenty for the amount needed in the recipe. You will have some extra but not much. Just be sure that when you drain the juice you keep the juice! Don't let it go down the drain because you will need it for the pineapple teriyaki sauce.
Milk - Any milk works fine. I use whole milk when I bake or cook and the recipe calls for milk.
Reduced-Sodium Soy Sauce
Green Onions
Garlic Cloves - You can use the fresh garlic cloves that you mince or press. Use chopped garlic from a jar. Or use some garlic paste from a tube. Lots of options here!
Fresh Ginger - Ground ginger can be substituted if needed. You can use a fresh ginger knob that you grate or use ginger paste from a tube. I prefer to use the ginger paste which you will find in the produce section of the grocery store by the fresh herbs.
Black Pepper
Brown Sugar
Water
Cornstarch
TIPS & HELPFUL HINTS
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How do I serve pineapple teriyaki chicken meatballs?
- I serve these meatballs over some cooked white rice and with a little extra drizzle of the teriyaki sauce from the pan.
- You can eat them plain as meatballs if you don't want the rice.
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What do I do with the leftovers?
- The leftovers store really well in a covered container in the fridge for about 3 days. I reheat leftovers in the microwave with great results.
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Can I use ground ginger instead of fresh ginger?
- You can but for the best flavor use fresh ginger.
- For fresh ginger you can either use a tube of ginger paste (found in the produce area of the store near the fresh herbs) or buy a knob of ginger. Ginger has this brown rough exterior type skin and inside is fresh ginger that you grate on the fine side of a cheese grater.
- If you choose to use dried ground ginger then use half the amount. So if the recipe calls for 1 teaspoon then only use 1/2 teaspoon of dried ground ginger.
TRY THESE OTHER TERIYAKI DINNER RECIPES
Teriyaki Chicken Rice Bowls - Ground chicken mixes with some fresh veggies and a homemade teriyaki sauce in this one skillet pan dinner recipe.
One Pan Chicken Teriyaki - Everything cooks in one pan including the chicken and the sauce!
Crockpot Teriyaki Chicken - A super easy slow cooker recipe that is a dump & go dinner recipe. Chicken breasts cook all day in the delicious teriyaki sauce in the slow cooker.
Pineapple Teriyaki Chicken Stir Fry - The best stir-fry recipe with pineapple chunks, veggies, and chicken in a homemade pineapple teriyaki sauce.
Pineapple Teriyaki Chicken Meatballs
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 tablespoon reduced-sodium soy sauce
- 2 tablespoons sliced green onions
- 2 garlic cloves
- 1 teaspoon fresh ginger
- ¼ teaspoon 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
- ½ teaspoon fresh ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Heat oven to 500°. Spray a 9x13 baking dish or cookie sheet very well with cooking spray or line with parchment paper.
- In large mixing bowl combine all the meatball ingredients and mix together well.
- Form into meatballs, about the size of a golf ball, and place in the baking dish or on the cookie sheet. You should get about 21 meatballs.
- Cook for 15 minutes or until meatballs are fully cooked. Temperature inside the meatball needs to be at 165°.
- While meatballs are cooking prepare the sauce: combine soy sauce, brown sugar, water, pineapple juice, garlic, and ginger in a large skillet pan or saucepan. Whisk together over medium heat until sugar has dissolved. Stir together the cornstarch and water and add to the teriyaki sauce. Let the sauce simmer until it has thickened, about 5 minutes.
- When meatballs are done add the cooked meatballs into the teriyaki sauce and combine together so all meatballs are coated. Let simmer for a few minutes and then serve over rice.
Notes
Nutrition
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