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Pineapple teriyaki chicken meatballs in a white bowl over steamed jasmine rice, golden meatballs coated in thick glossy teriyaki sauce with pineapple chunks, sesame seeds and sliced green onions on...
Sarah Mitchell

Pineapple Teriyaki Chicken Meatballs

These pineapple teriyaki chicken meatballs are sweet, savory, sticky, and completely addictive. Tender ground chicken meatballs get baked until golden, then smothered in a homemade pineapple teriyaki sauce that's so good you'll want to drink it with a straw.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 1/2 pounds ground chicken
  • 1/3 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 green onions, finely sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
Pineapple Teriyaki Sauce
  • 1 cup pineapple juice (from the canned pineapple)
  • 1/3 cup soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 cup pineapple chunks (canned or fresh)
Garnish
  • Sesame seeds
  • Slice d green onions

Equipment

  • Large baking sheet
  • Parchment paper
  • Large mixing bowl
  • Medium saucepan
  • Small ice cream scoop or tablespoon
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease.
  2. Combine ground chicken, panko, egg, garlic, green onions, soy sauce, sesame oil, ginger, and salt in a large bowl. Mix until just combined — don't overmix.
  3. Roll the mixture into 20-24 meatballs (about 1.5 inches each) and place on the prepared baking sheet.
  4. Bake for 18-20 minutes until golden brown and cooked through (165°F internal temperature).
  5. While meatballs bake, make the sauce: combine pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a saucepan over medium heat.
  6. Bring to a simmer and cook for 3 minutes. Add the cornstarch slurry and stir until the sauce thickens (about 1 minute).
  7. Add pineapple chunks to the sauce and cook for 2 more minutes until warmed through.
  8. Transfer baked meatballs to the sauce and gently toss to coat. Serve over rice, garnished with sesame seeds and green onions.

Notes

Don't overmix the meatball mixture — handling it too much makes the meatballs tough instead of tender. Use a small ice cream scoop for uniform-sized meatballs that cook evenly. If the meatballs stick to the pan, let them cool for 1 minute before removing.