Sweet, Savory, and Totally Irresistible
Kitchies! Let’s talk about a recipe that combines the best of sweet and savory in one bite-sized masterpiece: Chicken Teriyaki Pineapple Meatballs. Picture tender chicken meatballs infused with the tangy sweetness of pineapple and glazed in a rich teriyaki sauce. Whether you’re hosting a party, meal-prepping for the week, or whipping up a quick family dinner, this recipe is as versatile as it is delicious.
The teriyaki glaze clings to every meatball, adding a glossy finish that looks just as incredible as it tastes. Fresh bursts of pineapple give the dish a tropical flair, while the tender chicken keeps things lean and light. Ready in under 30 minutes, these meatballs are a crowd-pleaser that will have everyone asking for seconds.
So grab your skillet and get ready for a flavor-packed dish that’s perfect for any occasion. Let’s dive into the recipe!
Recipe Highlights
- Sweet and savory combo: Pineapple and teriyaki sauce bring bold, balanced flavors.
- Healthy and easy: Lean chicken meatballs that are baked, not fried.
- Meal prep star: Perfect for lunches, snacks, or dinner with rice and veggies.
Family Favorite
The first time I made these meatballs, my kids thought I’d brought takeout from their favorite restaurant. Now, they’re a weekly staple in our household. My husband loves adding them to his work lunches, and I can’t resist sneaking a few straight from the pan. They’re even a hit at potlucks—everyone always asks for the recipe!
Why These Chicken Teriyaki Pineapple Meatballs?
- Bursting with tropical flavor from pineapple.
- A healthier alternative to store-bought meatballs.
- Quick to make with minimal cleanup.
Cuisine: Asian-Inspired
Tips for Perfect Meatballs
- Don’t overmix: Overworking the mixture can make the meatballs tough.
- Use fresh pineapple: It adds the best flavor and texture.
- Double the sauce: If you’re serving with rice or noodles, make extra teriyaki sauce for drizzling.
Substitutions and Variations
- Protein Swap: Use ground turkey or pork instead of chicken.
- Gluten-Free Option: Replace breadcrumbs with almond flour or gluten-free panko.
- Vegetarian Version: Use plant-based ground meat or a mix of tofu and mushrooms.
Make a Healthier Version
- Use low-sodium soy sauce to reduce sodium content.
- Replace honey with a sugar-free alternative like monk fruit sweetener.
- Swap white rice for cauliflower rice to make it low-carb.
Closing
And there you have it! Sweet, savory, and downright irresistible, these Chicken Teriyaki Pineapple Meatballs will become your new go-to recipe. Whether you’re enjoying them as a main course or sharing them at your next gathering, they’re bound to be a hit. Let us know how yours turn out, and don’t forget to explore more of our crowd-pleasing recipes!
Frequently Asked Questions
1. Can I make these ahead of time?
Yes! Cook the meatballs and store them separately from the sauce. Combine when reheating.
2. Can I freeze these meatballs?
Absolutely. Freeze cooked meatballs for up to 3 months.
3. What can I serve with these meatballs?
Rice, stir-fried vegetables, or a fresh Asian-inspired salad.
4. Can I use canned pineapple?
Yes, but drain it well to avoid excess moisture in the meatballs.
5. How long will leftovers last?
Store in the fridge for up to 3 days in an airtight container.
6. Can I make this in an air fryer?
Yes! Cook the meatballs in the air fryer at 375°F for 10–12 minutes.
CHICKEN TERIYAKI PINEAPPLE MEATBALLS
- Total Time: 40 minutes
Description
Kitchies! Let’s talk about a recipe that combines the best of sweet and savory in one bite-sized masterpiece: Chicken Teriyaki Pineapple Meatballs.
Ingredients
Chicken Meatballs:
- 1 lb ground chicken
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, peel and grated fine
- 1 egg
- 1 cup panko breadcrumbs
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon sesame oil
- 2 cups fresh pineapple chunks
- 1 small yellow onion, cut into chunks
Teriyaki Pineapple Sauce:
- ⅓ cup pineapple juice
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons hoisin sauce
- ⅓ cup honey
- ½ teaspoon sriracha
- 1 teaspoon freshly grated ginger
Optional Ingredients:
- 1 tablespoon green onion, finely sliced on a bias
- 1 teaspoon sesame seeds
Instructions
- Preheat the oven to 350 degrees. Into a large bowl, combine ground chicken, egg, ground ginger, granulated garlic, salt, pepper, panko, garlic, and 1 teaspoon fresh ginger. Gently mix together with your hands or a spoon.
- Line a cookie sheet with parchment paper and roll the ground chicken mixture into medium sized meatballs. Bake for 15-20 minutes, until the internal temperature reaches 165 degrees.
- While the meatballs are baking, heat a large skillet over medium heat on the stovetop. Pour in sesame oil and allow it to heat up. Add in onion with a pinch of salt, and allow it to soften and brown on the edges for about 4-5 minutes, stirring frequently. Add in the pineapple chunks and cook for 2 more minutes. Remove the onion and pineapple to a plate.
- Once the meatballs reach 165 degrees internally remove them from the oven and set aside.
- Into the large skillet, pour in pineapple juice, soy sauce, rice vinegar, hoisin, honey, sriracha and remaining teaspoon of fresh ginger. Stir to combine and heat over medium heat until the sauce starts to bubble. Stir frequently while allowing the sauce to thicken even more for a few minutes. Once the sauce is very thick and sticky, turn off the heat.
- Toss the meatballs, onions and pineapple into the teriyaki pineapple sauce. Top with sesame seeds and green onion. Serve and enjoy!
- Prep Time: 20
- Cook Time: 20
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 60g
- Fat: 13g
- Protein: 27g
