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If you’re craving something that hits all the right notes, sweet, savory, and bursting with bold flavors, these pineapple teriyaki chicken meatballs are about to become your new favorite go-to! Whether you’re whipping up a quick weeknight dinner or looking for a crowd-pleasing appetizer for your next gathering, these meatballs deliver serious taste with minimal effort.
Juicy ground chicken is perfectly seasoned and formed into meatballs, then glazed with a homemade teriyaki sauce that’s made extra special with crushed pineapple for a bright, flavorful boost. They’re easy to make, packed with protein, and a delicious way to bring a burst of vibrant flavor to your table. Trust me, once you try this recipe, it’s going to be on repeat!
Love pineapple as much as I do? Then, you’ll want to try my air fryer pineapple, healthy pineapple Dole Whip, and easy pineapple corn salsa next!
Table of Contents
- Why You Will Love These Teriyaki Chicken Meatballs
- Ingredients Needed
- Substitutions & Variations
- How To Make Pineapple Teriyaki Chicken Meatballs
- How To Serve Teriyaki Meatballs
- Expert Tips
- Storage Instructions
- Frequently Asked Questions
- More Meatball Recipes To Try!
- PINEAPPLE TERIYAKI CHICKEN MEATBALLS Recipe
Why You Will Love These Teriyaki Chicken Meatballs
- Packed With Flavor: These juicy chicken meatballs are packed with flavor and coated in a sweet and savory homemade pineapple teriyaki sauce.
- Easy to Make: These meatballs come together effortlessly with simple ingredients and minimal prep work. Plus, the teriyaki sauce takes just minutes to make!
- Healthy: These chicken teriyaki meatballs are a healthier option. They’re baked instead of fried and made with wholesome ingredients. There are no unnecessary additives like in store-bought versions.
- Meal Prep: These meatballs are perfect for meal prep! Make a batch ahead of time and keep them in the fridge or freezer. Then, they will be ready to go for those extra busy days when you need something quick, healthy, and delicious.
Ingredients Needed
- Ground Chicken: The base of these flavorful pineapple teriyaki meatballs. For other meatball recipes with ground chicken, don’t miss our Marry Me Chicken meatballs and chicken parmesan meatballs!
- Breadcrumbs: Add breadcrumbs to help bind the meatballs. You can use panko breadcrumbs or regular breadcrumbs.
- Green Onions: Sliced green onions add a fresh, savory flavor to the meatballs.
- Soy Sauce: Add low-sodium soy sauce to the meatball mixture and for depth of flavor.
- Egg: An egg keeps the meatballs moist and helps hold them together.
- Seasonings: Season the teriyaki meatballs with garlic powder, salt, and pepper.
- Pineapple Teriyaki Sauce: For the delicious pineapple teriyaki sauce, use crushed pineapple in its juices with no sugar added, soy sauce, honey, and grated fresh ginger.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Ground Chicken Swap: You can substitute the ground chicken with ground chicken breast for a leaner option. Or, you can make these meatballs with ground turkey or ground turkey breast.
- Low-Sodium: Use low-sodium soy sauce or low-sodium tamari for the meatball mixture and sauce.
- Gluten-Free Option: Use gluten-free breadcrumbs and tamari instead of soy sauce.
- Honey Substitution: You can substitute the honey with maple syrup or sugar-free maple syrup.
How To Make Pineapple Teriyaki Chicken Meatballs
Step 1: Add the ground chicken, breadcrumbs, sliced green onions, low-sodium soy sauce, egg, garlic powder, salt, and pepper to a large bowl.
Step 2: Thoroughly combine the ingredients in the bowl to form the meatball mixture.
Step 3: Use a 1-tablespoon cookie scoop to portion out 20-24 meatballs. Gently roll each portion into a ball and place them on a baking sheet lined with parchment paper.
Step 4: Bake the meatballs at 400°F for 15-18 minutes, or until the meatballs are fully cooked and reach an internal temperature of 165°F.
Step 5: While the meatballs bake, make the pineapple teriyaki sauce. Peel and grate the fresh ginger.
In a saucepan, combine the crushed pineapple, low-sodium soy sauce, honey, and grated fresh ginger.
Step 6: Use an immersion blender to puree the sauce directly in the saucepan, or blend the mixture in a blender or food processor until smooth. Then, heat the sauce over medium-low heat until warmed through.
Step 7: Add the cooked meatballs to the sauce and toss to coat, or pour the sauce over the meatballs before serving.
How To Serve Teriyaki Meatballs
There are so many delicious ways to enjoy these pineapple teriyaki meatballs! We love serving them over a bed of cooked brown rice, jasmine rice, cauliflower rice, our our cilantro lime cauliflower rice to soak up the flavorful sauce. We like to spoon extra teriyaki sauce over the top and finish with a sprinkle of sliced green onions and toasted sesame seeds for the perfect finishing touch. These meatballs are also amazing with a side of veggies such as roasted broccoli or served as an appetizer at get-togethers.
Expert Tips
- Crushed Pineapple To Use: Use one, 8-ounce can of crushed pineapple in its juices with no sugar added. It adds delicious pineapple flavor to the teriyaki sauce!
- Ginger: Don’t have fresh ginger? Use a frozen ginger cube instead! Or, you can buy fresh ginger and freeze the leftovers for future use. From there, just grate it straight from the freezer when needed.
- Blend The Sauce: We like to blend the pineapple teriyaki sauce using a blender, food processor, or immersion blender for a smoother consistency. You can leave it chunky if you are short on time.
- Use A Cookie Scoop: It’s helpful to use a 1-tablespoon cookie scoop to form the meatballs. It helps ensure they are all consistent in size and cook evenly.
Storage Instructions
Store leftover teriyaki meatballs in an airtight container in the refrigerator for 2-3 days.
Frequently Asked Questions
Can I Freeze Pineapple Teriyaki Chicken Meatballs?
Yes, you can freeze pineapple teriyaki chicken meatballs! Let them cool completely, then transfer them with or without the sauce to an airtight freezer-safe container. You can freeze them for 2-3 months. When ready to enjoy, thaw them in the fridge overnight and reheat them gently in a saucepan on the stovetop or in the microwave until heated through.
Does Pineapple Go With Teriyaki Chicken?
Yes, pineapple pairs perfectly with teriyaki chicken! The sweet and juicy flavor of pineapple perfectly complements the savory teriyaki sauce. These pineapple teriyaki chicken meatballs are a delicious balance of sweet and savory flavors.
More Meatball Recipes To Try!
- Chicken Parmesan Meatballs
- Marry Me Chicken Meatballs
- Turkey Pesto Meatballs
- Italian Turkey Meatballs
- Turkey Stuffing Meatballs
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
PINEAPPLE TERIYAKI CHICKEN MEATBALLS
Ingredients
For The Meatballs:
- 1 pound ground chicken
- 1/3 cup panko breadcrumbs
- 1/3 cup sliced green onions
- 1 tablespoon low-sodium soy sauce
- 1 egg
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
For The Pineapple Teriyaki Sauce:
- 8 ounce can of crushed pineapple in its juices no sugar added
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons honey
- 1/2 teaspoon grated fresh ginger
Instructions
- Add the ground chicken, breadcrumbs, sliced green onions, low-sodium soy sauce, egg, garlic powder, salt, and pepper to a large bowl.
- Thoroughly combine the ingredients in the bowl to form the meatball mixture.
- Use a 1-tablespoon cookie scoop to portion out 20-24 meatballs. Gently roll each portion into a ball and place them on a baking sheet lined with parchment paper.
- Bake the meatballs at 400°F for 15-18 minutes, or until the meatballs are fully cooked and reach an internal temperature of 165°F.
- While the meatballs bake, make the pineapple teriyaki sauce. Peel and grate the fresh ginger. In a saucepan, combine the crushed pineapple, low-sodium soy sauce, honey, and grated fresh ginger.
- Use an immersion blender to puree the sauce directly in the saucepan, or blend the mixture in a blender or food processor until smooth. Then, heat the sauce over medium-low heat until warmed through.
- Add the cooked meatballs to the sauce and toss to coat, or pour the sauce over the meatballs before serving.
Video
Notes
- Ground Chicken Swap: You can substitute the ground chicken with ground chicken breast for a leaner option. Or, make these meatballs with ground turkey or ground turkey breast.
- Gluten-Free Option: Use gluten-free breadcrumbs and tamari instead of soy sauce.
- Honey Substitution: You can substitute the honey with maple syrup or sugar-free maple syrup.
- Ginger: Don’t have fresh ginger? Use a frozen ginger cube instead! Or, you can buy fresh ginger and freeze the leftovers for future use. From there, just grate it straight from the freezer when needed.
- Blend The Sauce: We like to blend the pineapple teriyaki sauce using a blender, food processor, or immersion blender for a smoother consistency. You can leave it chunky if you are short on time.
- Storage: Store leftover teriyaki meatballs in an airtight container in the refrigerator for 2-3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You’re going to love these Pineapple Teriyaki Chicken Meatballs! They’re made with lean ground chicken and coated in the most delicious homemade teriyaki glaze with pineapple. It’s sweet, savory, and seriously irresistible. They are so easy to make, and perfect for meal prep or a weeknight dinner. We can’t get enough of them, and I think you’ll feel the same way!