Pineapple Teriyaki Chicken Meatballs

These Pineapple Teriyaki Chicken Meatballs bring a perfect balance of sweet, tangy, and savory flavors to your dinner table. The juicy chicken meatballs are infused with Asian-inspired seasonings, then glazed with a homemade pineapple teriyaki sauce that caramelizes beautifully as it cooks.

Inspired by classic Hawaiian and Japanese flavor combinations, this dish transforms ordinary ground chicken into something truly special. The pineapple adds a tropical sweetness that complements the umami-rich teriyaki, creating a meal that feels both comforting and slightly exotic.

Why You’ll Love This

• Ready in just 45 minutes from start to finish – perfect for busy weeknights
• Kid-friendly flavor profile that adults will equally enjoy
• Healthier than takeout but just as satisfying
• Versatile – works as an appetizer, main dish, or even in lunch boxes
• Freezes beautifully for meal prep or quick future dinners

Ingredients

• 1 pound ground chicken
• ¼ cup panko breadcrumbs
• ¼ cup crushed pineapple, drained (reserve the juice)
• 3 tablespoons milk
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons green onions, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
• ¼ teaspoon black pepper
• ½ cup reduced-sodium soy sauce
• ⅓ cup water
• ¼ cup brown sugar
• ¼ cup reserved pineapple juice
• 2 garlic cloves, minced
• ½ teaspoon fresh ginger, grated (or ¼ teaspoon ground ginger)
• 1 tablespoon cornstarch
• 1 tablespoon water (for cornstarch slurry)

Instructions

1. Heat oven to 500°F. This temperature may seem high, but it helps the meatballs cook quickly while maintaining moisture. Prepare a 9×13 inch baking dish or rimmed baking sheet by either spraying very well with cooking spray or lining with parchment paper.
2. In a large mixing bowl, combine all the meatball ingredients: ground chicken, panko breadcrumbs, drained crushed pineapple, milk, soy sauce, sliced green onions, minced garlic, grated ginger, and black pepper. Mix thoroughly until all ingredients are well incorporated. Don't overmix as this can make the meatballs tough.
3. Using your hands or a small cookie scoop, form the mixture into meatballs about the size of a golf ball (approximately 1½ inches in diameter). Place them in the prepared baking dish or on the baking sheet, spacing them slightly apart. You should get about 20-21 meatballs from the mixture.
4. Place the meatballs in the preheated oven and bake for 15 minutes, or until they are fully cooked through. The internal temperature should reach 165°F when tested with a meat thermometer. The meatballs should be lightly browned on the outside.
5. While the meatballs are baking, make the sauce. In a large skillet or saucepan, combine soy sauce, water, brown sugar, reserved pineapple juice, minced garlic, and grated ginger. Whisk together over medium heat until the sugar has completely dissolved, about 2-3 minutes.
6. In a small bowl, stir together the cornstarch and 1 tablespoon of water to create a slurry. Slowly pour this mixture into the simmering teriyaki sauce while whisking constantly. Continue to simmer the sauce, stirring occasionally, until it has thickened to a glaze-like consistency, about 5 minutes.
7. When the meatballs are done baking, transfer them directly into the skillet with the thickened teriyaki sauce. Gently toss or stir to coat all the meatballs evenly with the sauce. Let them simmer in the sauce for 2-3 minutes to absorb some of the flavors.
8. Serve the meatballs and sauce over steamed white rice. Garnish with additional sliced green onions and sesame seeds if desired.

Tips & Variations

• For a spicier version, add 1-2 teaspoons of sriracha or red pepper flakes to the sauce
• Turkey can be substituted for chicken if preferred
• For extra texture, add 1/4 cup finely diced water chestnuts to the meatball mixture
• Make the sauce thicker by adding 1 teaspoon of cornstarch mixed with 1 tablespoon of water
• Prep the meatballs a day ahead and refrigerate until ready to bake for easier meal planning
• For a more complex flavor, add 1 tablespoon of hoisin sauce to the teriyaki mixture

Serving Suggestions

These meatballs pair beautifully with steamed jasmine rice or coconut rice to soak up the delicious sauce. For a complete meal, serve alongside stir-fried vegetables like broccoli, bell peppers, and snap peas.

For an appetizer presentation, skewer each meatball with a small piece of pineapple and a toothpick. Arrange on a platter with extra sauce on the side for dipping.

Notes

• Meatballs can be stored in an airtight container in the refrigerator for up to 3 days
• Freeze cooked meatballs (without sauce) for up to 2 months; thaw overnight before reheating
• The sauce will thicken as it cools; reheat with a splash of water if needed
• For best flavor, use fresh pineapple if available, but canned works well too

FAQs

Can I make these meatballs in a slow cooker?
Yes! Bake the meatballs first, then transfer to a slow cooker with the sauce ingredients. Cook on low for 2-3 hours until flavors meld.

How do I know when the meatballs are done?
Chicken meatballs are done when they reach an internal temperature of 165°F (74°C) or when cut open, they’re no longer pink inside.

Can I use store-bought teriyaki sauce?
Absolutely! While homemade adds a special touch, a good quality store-bought teriyaki sauce works well as a time-saver.

Are these meatballs gluten-free?
Not as written, but you can easily make them gluten-free by using gluten-free panko crumbs and tamari instead of soy sauce. Also check that your teriyaki sauce is gluten-free.

Pineapple Teriyaki Chicken Meatballs

Recipe by Feel Tasty

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These Pineapple Teriyaki Chicken Meatballs bring a perfect balance of sweet, tangy, and savory flavors to your dinner table. The juicy chicken meatballs are infused with Asian-inspired seasonings, then glazed…

Servings5

Prep10 min

Cook20 min

Calories230 kcal

Ingredients

• 1 pound ground chicken
• ¼ cup panko breadcrumbs
• ¼ cup crushed pineapple, drained (reserve the juice)
• 3 tablespoons milk
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons green onions, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
• ¼ teaspoon black pepper
• ½ cup reduced-sodium soy sauce
• ⅓ cup water
• ¼ cup brown sugar
• ¼ cup reserved pineapple juice
• 2 garlic cloves, minced
• ½ teaspoon fresh ginger, grated (or ¼ teaspoon ground ginger)
• 1 tablespoon cornstarch
• 1 tablespoon water (for cornstarch slurry)

Steps

1. Heat oven to 500°F. This temperature may seem high, but it helps the meatballs cook quickly while maintaining moisture. Prepare a 9x13 inch baking dish or rimmed baking sheet by either spraying very well with cooking spray or lining with parchment paper.
2. In a large mixing bowl, combine all the meatball ingredients: ground chicken, panko breadcrumbs, drained crushed pineapple, milk, soy sauce, sliced green onions, minced garlic, grated ginger, and black pepper. Mix thoroughly until all ingredients are well incorporated. Don't overmix as this can make the meatballs tough.
3. Using your hands or a small cookie scoop, form the mixture into meatballs about the size of a golf ball (approximately 1½ inches in diameter). Place them in the prepared baking dish or on the baking sheet, spacing them slightly apart. You should get about 20-21 meatballs from the mixture.
4. Place the meatballs in the preheated oven and bake for 15 minutes, or until they are fully cooked through. The internal temperature should reach 165°F when tested with a meat thermometer. The meatballs should be lightly browned on the outside.
5. While the meatballs are baking, make the sauce. In a large skillet or saucepan, combine soy sauce, water, brown sugar, reserved pineapple juice, minced garlic, and grated ginger. Whisk together over medium heat until the sugar has completely dissolved, about 2-3 minutes.
6. In a small bowl, stir together the cornstarch and 1 tablespoon of water to create a slurry. Slowly pour this mixture into the simmering teriyaki sauce while whisking constantly. Continue to simmer the sauce, stirring occasionally, until it has thickened to a glaze-like consistency, about 5 minutes.
7. When the meatballs are done baking, transfer them directly into the skillet with the thickened teriyaki sauce. Gently toss or stir to coat all the meatballs evenly with the sauce. Let them simmer in the sauce for 2-3 minutes to absorb some of the flavors.
8. Serve the meatballs and sauce over steamed white rice. Garnish with additional sliced green onions and sesame seeds if desired.

Nutrition (per serving)

• Calories: 230 kcal

Notes

• Meatballs can be stored in an airtight container in the refrigerator for up to 3 days
• Freeze cooked meatballs (without sauce) for up to 2 months; thaw overnight before reheating
• The sauce will thicken as it cools; reheat with a splash of water if needed
• For best flavor, use fresh pineapple if available, but canned works well too