pineapple teriyaki chicken meatballs
A weeknight legend for families, these pineapple teriyaki chicken meatballs are tender, juicy, and coated in a sticky, irresistible teriyaki glaze with bursts of sweet pineapple. This recipe provides a perfect balance of sweet and savory flavors, offering a wholesome and delicious meal with minimal effort.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
1.5 lbs Ground Chicke
1/2 cup Breadcrumbs
1 large Egg
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 cup Soy Sauce
1/4 cup Brown Sugar
2 tbsp Rice Vinegar
1 tsp Sesame Oil
1 tbsp Grated Fresh Ginger
2 cloves Minced Garlic
1 tbsp Cornstarch
2 tbsp Water
1.5 cups Pineapple Chunks
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper
- In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined
- Using a tablespoon or small ice cream scoop, roll the mixture into 1-inch to 1.5-inch meatballs (roughly 30-35). Place them in a single layer on the prepared baking sheet
- Bake for 18-22 minutes, or until cooked through and lightly golden brown (internal temperature of 165°F/74°C)
- While meatballs bake, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, grated fresh ginger, and minced garlic in a medium saucepan. Bring to a simmer over medium heat
- In a small bowl, whisk cornstarch and water to create a slurry. Slowly pour into simmering sauce while whisking constantly. Continue whisking and simmering for 1-2 minutes until sauce thickens to a glossy consistency
- Add the baked meatballs and pineapple chunks to the saucepan with the thickened teriyaki sauce. Toss gently to coat evenly
- Transfer to a serving dish. Garnish with sesame seeds and fresh chopped green onions. Serve hot
Notes
Don't overmix the meat to ensure tender meatballs.
For uniform meatballs, use a small scoop.
Chill formed meatballs for 15-20 minutes to help them hold shape (optional).
Taste and adjust the teriyaki sauce to your preference before thickening.
Fresh ginger and garlic are key for vibrant teriyaki flavor.
Store cooked meatballs in an airtight container in the refrigerator for 3-4 days or freeze for up to 2-3 months.
Serve over fluffy rice, noodles, or with steamed vegetables for a complete meal.
To make gluten-free, use gluten-free breadcrumbs and tamari (gluten-free soy sauce).
Find it online: https://powerecipe.com/pineapple-teriyaki-chicken-meatballs/