Pineapple Teriyaki Chicken Meatballs
Juicy ground chicken meatballs with crushed pineapple, glazed in a sweet and savory homemade teriyaki sauce—perfect over rice or served as party bites.
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.
- See full steps with tips & photos → https://mischacrossing.com/pineapple-teriyaki-chicken-meatballs/
Notes
- Be sure to drain the crushed pineapple well to avoid excess moisture.
- These freeze beautifully—just reheat with extra sauce.
- Add a dash of red pepper flakes for a sweet and spicy kick.