Every once in a while, I stumble upon a dish that checks all the boxes—easy to prep, loaded with flavor, and loved by both adults and kids.
These Pineapple Teriyaki Chicken Meatballs are one of those dishes.
They’re juicy, slightly sweet, packed with garlic and ginger, and drenched in a glossy pineapple teriyaki sauce.
Whether you’re serving them as a weeknight dinner or making a double batch for meal prep, these meatballs never fail to satisfy.
Why You’ll Love This Recipe
Sweet and savory teriyaki glaze with real pineapple
Juicy chicken meatballs with aromatic garlic and ginger
Baked or pan-fried—your choice!
Kid-friendly and perfect with rice or noodles
Great for parties, meal prep, or freezer meals
What You’ll Need (Ingredient Highlights)
Ground chicken – lean and juicy base for the meatballs
Crushed pineapple – adds moisture and subtle sweetness
Panko breadcrumbs – for a tender, not dense texture
Green onions, garlic, ginger – fresh and aromatic
Soy sauce + brown sugar – flavor base of the sauce
Cornstarch slurry – thickens the teriyaki glaze
Pineapple juice – sweetens the sauce naturally
Pro Tips Before You Start
Use canned crushed pineapple in juice, not syrup
Don’t overmix the meatball mixture—just until combined
Use a cookie scoop for uniform meatballs
Line your baking sheet with parchment for easy cleanup
Double the sauce—it’s great over rice or veggies!
How to Make Pineapple Teriyaki Chicken Meatballs
Step 1: Preheat and Prep
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper or foil and lightly grease it.
Step 2: Make the Meatball Mixture
In a large bowl, combine ground chicken, crushed pineapple (drained), chopped green onions, garlic, ginger, egg, and panko breadcrumbs.
Season with a pinch of salt and pepper. Mix gently with your hands or a spoon until just combined.
Step 3: Form and Bake
Using a cookie scoop or your hands, form the mixture into 1.5-inch meatballs and place on the prepared baking sheet.
Bake for 20–22 minutes, or until golden and cooked through.
Step 4: Make the Sauce
While the meatballs bake, add pineapple juice, soy sauce, brown sugar, garlic, and ginger to a saucepan over medium heat.
In a small bowl, whisk cornstarch with water to make a slurry.
When the sauce starts to simmer, stir in the slurry and cook until thickened, about 2–3 minutes.
Step 5: Coat the Meatballs
Once baked, transfer the meatballs into the sauce and toss gently to coat.
Let them simmer for a couple of minutes to soak up flavor.
Step 6: Serve
Serve warm over white rice, topped with extra green onions or sesame seeds if desired.
What to Serve It With
Steamed jasmine rice or brown rice
Stir-fried vegetables or bok choy
Ramen or soba noodles
Asian-style cucumber salad
Fresh pineapple chunks or a fruit salad
Variations / Substitutions
Swap ground chicken for turkey or pork
Add finely grated carrots or zucchini into the meatballs
Make it spicy with sriracha or chili flakes in the sauce
Use gluten-free soy sauce and panko if needed
Shape into mini meatballs for party appetizers
Storage & Leftovers
Store in an airtight container in the fridge for 3–4 days
Freeze cooked meatballs (with or without sauce) up to 2 months
Reheat gently in a pan with a splash of water or broth
Sauce may thicken after chilling—add a little juice to loosen
Great for lunch boxes or over salad the next day
FAQs
Can I use fresh pineapple instead of canned?
Yes, just chop finely and drain well before mixing.
You’ll also need pineapple juice for the sauce.
Can I pan-fry the meatballs instead of baking?
Definitely! Cook in a skillet over medium heat until browned and cooked through, about 8–10 minutes.
Can I double the sauce?
Yes! It’s delicious over rice and veggies—highly recommend making extra.
Do I have to drain the pineapple?
Yes. Too much liquid will make the meatballs fall apart.
Can I make them ahead of time?
Absolutely. Assemble and chill uncooked meatballs for up to 24 hours before baking.
What if I don’t eat chicken?
Ground turkey or even plant-based ground “meat” works great as a substitute.
Final Thoughts
These Pineapple Teriyaki Chicken Meatballs are everything you want in a dinner: flavorful, family-friendly, and fast.
The sweet-savory sauce, juicy texture, and tropical twist make them stand out from the usual meatball routine.
Try them once, and they might just become your new weeknight favorite.
Bonus? They reheat like a dream.
Full Recipe Card (Ingredients + Instructions)
Ingredients
For the Meatballs:
1½ lbs ground chicken
½ cup crushed pineapple (drained)
½ cup panko breadcrumbs
2 green onions, chopped
1 egg
2 cloves garlic, minced
1 tsp grated fresh ginger
Salt and pepper, to taste
For the Teriyaki Sauce:
1 cup pineapple juice
¼ cup soy sauce
¼ cup brown sugar
1 tsp grated fresh ginger
1 clove garlic, minced
1 tbsp cornstarch + 2 tbsp water
Instructions
Preheat oven to 400°F. Line and grease a baking sheet.
In a bowl, mix all meatball ingredients. Form into 1.5-inch balls.
Bake for 20–22 mins until golden and cooked through.
In a saucepan, combine sauce ingredients (except cornstarch slurry).
Bring to simmer. Add slurry and stir until thickened.
Add meatballs to sauce and coat evenly. Simmer a few minutes.
Serve warm over rice. Garnish as desired.
