Ingredients
1 lb ground chicken (93% lean)
1 cup crushed pineapple (drained)
1/2 cup breadcrumbs
1 egg
2 green onions, finely sliced
1 tbsp soy sauce
1 tsp garlic powder
1/2 tsp ground ginger
Salt & pepper to taste
Teriyaki Sauce
1/4 cup low-sodium soy sauce
2 tbsp brown sugar
2 tbsp pineapple juice
1 tbsp rice vinegar
1 tsp minced garlic
1/2 tsp grated fresh ginger
1 tsp cornstarch + 1 tbsp water (slurry)
Instructions
Preheat oven to 400°F (or heat air fryer to 375°F).
In a large bowl, combine ground chicken, drained pineapple, breadcrumbs, egg, soy sauce, green onions, garlic powder, ginger, salt, and pepper.
Form mixture into 1.5-inch meatballs using a scoop or your hands.
Place meatballs on a parchment-lined baking tray or into an air fryer basket.
Bake for 20–22 minutes or air fry for 14–16 minutes, turning halfway through, until cooked through.
Meanwhile, make the teriyaki glaze: combine all sauce ingredients (except slurry) in a small pot and bring to simmer. Stir in the slurry and cook until thickened.
Toss meatballs in the warm teriyaki sauce until coated.
Serve hot over rice, in lettuce cups, or on skewers with pineapple chunks!
Notes
Substitute with ground turkey or plant-based meat if desired.
For a spicier kick, add red pepper flakes or Sriracha to the sauce.
Store leftovers in an airtight container for up to 4 days.
Freeze cooked meatballs (unsauced) for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Baked or Air Fried
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 4 meatballs
- Calories: 280 kcal
- Sugar: 10g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1 g
- Protein: 18g
- Cholesterol: 85 mg