IRRESISTIBLE PINEAPPLE TERIYAKI CHICKEN MEATBALLS

Tired of the same old boring appetizers? These Pineapple Teriyaki Chicken Meatballs are about to revolutionize your snack game, bursting with juicy pineapple sweetness and savory teriyaki flavor in every single bite! They’re surprisingly easy to make and guaranteed to be a crowd-pleaser, so get ready to impress everyone with this irresistible recipe!

Ingredients

For the Chicken Meatballs:

• 1 pound ground chicken
• 1/2 cup panko breadcrumbs
• 1/4 cup finely diced yellow onion
• 1 large egg, lightly beaten
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

For the Pineapple Teriyaki Sauce:

• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 cup pineapple chunks, drained (canned or fresh)
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon red pepper flakes (optional, for heat)

Garnish (optional):

• Sesame seeds
• Chopped green onions

Let’s Get Cooking: Making the Best Meatballs Ever

Okay, friend, time to roll up those sleeves (figuratively, unless you’re actually making these right now – in which case, literally!). I’m going to walk you through this step-by-step to ensure you get perfect Pineapple Teriyaki Chicken Meatballs every single time. Don’t worry, I’ll share some insider tips along the way!

Step-by-Step Instructions

Get Started: Preparing the Meatball Mixture

1. In a large bowl, gently combine the ground chicken, panko breadcrumbs, diced onion, beaten egg, cilantro, soy sauce, ginger, garlic powder, and black pepper. Don’t overmix! Overmixing leads to tough meatballs, and nobody wants that.
2. Use your hands (or a cookie scoop for uniform size) to form the mixture into approximately 1-inch meatballs. Place them on a parchment-lined baking sheet.

Baking or Pan-Frying: Cooking the Meatballs

• Baking Method: Preheat your oven to 400°F (200°C). Bake the meatballs for 15-20 minutes, or until they are cooked through and lightly browned. I prefer baking because it’s less messy, but pan-frying gives them a slightly crispier exterior.
• Pan-Frying Method: Heat a tablespoon of sesame or vegetable oil in a large skillet over medium heat. Brown the meatballs on all sides, then reduce the heat to low, cover the skillet, and cook for another 5-7 minutes, or until cooked through. Be sure to turn them occasionally to prevent burning.

Crafting the Pineapple Teriyaki Sauce

1. While the meatballs are cooking, prepare the sauce. In a medium saucepan, whisk together the pineapple juice, soy sauce, brown sugar, and rice vinegar.
2. In a small bowl, whisk together the cornstarch and water to create a slurry. This will help thicken the sauce.
3. Add the cornstarch slurry to the saucepan and bring the mixture to a simmer over medium heat. Cook, stirring constantly, until the sauce has thickened, about 2-3 minutes.
4. Stir in the pineapple chunks, sesame oil, minced garlic, ginger, and red pepper flakes (if using). Reduce the heat to low and simmer for another 5 minutes, allowing the flavors to meld together beautifully.

Bringing it All Together: Glazing the Meatballs

1. Once the meatballs are cooked, add them to the saucepan with the Pineapple Teriyaki Sauce.
2. Gently toss the meatballs to coat them evenly in the sauce. Simmer for another 2-3 minutes, allowing the sauce to cling to the meatballs.

Serving Suggestions: Presentation is Key!

1. Remove the Pineapple Teriyaki Chicken Meatballs from the heat and transfer them to a serving dish.
2. Garnish with sesame seeds and chopped green onions for a pop of color and added flavor.
3. Serve immediately and watch them disappear! These are fantastic on their own as an appetizer, or served over rice or noodles for a complete meal.

Troubleshooting Tips and Tricks: Your Secret Weapon!

Let’s be honest, sometimes things don’t go *exactly* as planned in the kitchen. Here are a few potential hiccups and how to easily fix them:

• Meatballs are too dry: Make sure you’re not overmixing the meatball mixture. Also, ensure you have enough moisture from the egg and soy sauce. If needed, add a tablespoon of water or milk to the mixture.
• Sauce is too thick: Add a little more pineapple juice or water, one tablespoon at a time, until you reach your desired consistency.
• Sauce is too thin: Simmer the sauce for a few more minutes to allow it to reduce and thicken. You can also add a *tiny* bit more cornstarch slurry (mix 1/2 teaspoon cornstarch with 1 teaspoon water) to the sauce. Be careful not to add too much, or it will become gloppy.
• Meatballs are sticking to the pan: Make sure your skillet is properly preheated and that you’re using enough oil. Also, don’t overcrowd the pan, as this will lower the temperature and cause the meatballs to steam instead of brown.

Variations and Substitutions: Make it Your Own!

This recipe is incredibly versatile, so feel free to get creative and customize it to your liking!

• Spice it up: Add more red pepper flakes to the sauce, or include a pinch of cayenne pepper in the meatball mixture.
• Different protein: Substitute ground turkey or pork for the ground chicken. Adjust cooking times accordingly.
• Vegetarian option: Use plant-based ground meat substitute and ensure all other ingredients are vegetarian-friendly.
• Extra veggies: Add diced bell peppers, water chestnuts, or snap peas to the sauce for added texture and nutrients.
• Make it a meal: Serve these Pineapple Teriyaki Chicken Meatballs over rice, noodles, or even quinoa. You can also add a side of steamed broccoli or a simple salad.

Make Ahead and Storage: Plan Like a Pro

These meatballs are perfect for meal prepping or making ahead of time for a party! Here’s how to do it:

• Meatballs: You can prepare the meatball mixture ahead of time and store it in the refrigerator for up to 24 hours. Form the meatballs just before cooking. Cooked meatballs can be stored in the refrigerator for up to 3-4 days.
• Sauce: The Pineapple Teriyaki Sauce can be made ahead of time and stored in the refrigerator for up to 5 days.
• Reheating: Reheat the meatballs and sauce separately in a saucepan over medium heat, or in the microwave.
• Freezing: Cooked meatballs can be frozen for up to 2-3 months. Allow them to cool completely before freezing in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating. The sauce can also be frozen, but the texture may change slightly upon thawing.

Why You’ll Absolutely Love These Meatballs

Seriously, these Pineapple Teriyaki Chicken Meatballs are a game-changer! They’re:

• Easy to make: Even a beginner cook can nail this recipe.
• Flavorful: The perfect balance of sweet, savory, and tangy.
• Versatile: Serve them as an appetizer, snack, or main course.
• Crowd-pleasing: Everyone will love them, guaranteed!

Other Recipes to Try

If you’re loving the sweet and savory combination, check out these other delicious recipes:

• Enjoy the tropical flavor of Brown Sugar Pineapple Chicken.
• For a fun appetizer, try Sticky Pineapple-teriyaki Chicken Wings.
• For a simple weeknight dinner, consider Teriyaki Chicken or Teriyaki Chicken.
• For an easy sheet pan dinner, try Hawaiian Chicken Sheet Pan Bake.
• Or, for a set-it-and-forget-it meal, try Sweet Hawaiian Crockpot Chicken: Luau Recipe.

Final Thoughts

So, there you have it – the ultimate Pineapple Teriyaki Chicken Meatballs recipe! I know you’re going to absolutely rock this, and these meatballs are going to become a new favorite in your kitchen. Happy cooking, my friend!

Irresistible Pineapple Teriyaki Chicken Meatballs

Amelia Chen-Morrison

These Pineapple Teriyaki Chicken Meatballs are a delicious blend of sweet and savory flavors. Juicy pineapple and a tangy teriyaki sauce coat tender chicken meatballs, making them perfect as an appetizer, snack, or main course. This easy-to-make recipe is sure to be a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Appetizer, Main Course, Snack

Cuisine Asian-inspired

Servings 4

Calories 350 kcal

Equipment

• Large bowl
• cookie scoop (optional)
• Parchment paper
• Baking Sheet
• Large skillet
• Medium saucepan
• Small bowl
• Whisk
• Spatula
• Serving dish

Ingredients

  

• 1 pound ground chicken
• ½ cup panko breadcrumbs
• ¼ cup finely diced yellow onion
• 1 large egg, lightly beaten
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 cup pineapple juice
• ½ cup soy sauce
• ¼ cup packed brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 cup pineapple chunks, drained canned or fresh
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• ¼ teaspoon red pepper flakes optional
• Sesame seeds for garnish
• Chopped green onions for garnish

Instructions

 

• In a large bowl, gently combine the ground chicken, panko breadcrumbs, diced onion, beaten egg, cilantro, soy sauce, ginger, garlic powder, and black pepper. Don’t overmix.
• Use your hands (or a cookie scoop) to form the mixture into approximately 1-inch meatballs. Place them on a parchment-lined baking sheet.
• Preheat your oven to 400°F (200°C). Bake the meatballs for 15-20 minutes, or until they are cooked through and lightly browned. Alternatively, heat a tablespoon of sesame or vegetable oil in a large skillet over medium heat. Brown the meatballs on all sides, then reduce the heat to low, cover the skillet, and cook for another 5-7 minutes, or until cooked through.
• While the meatballs are cooking, prepare the sauce. In a medium saucepan, whisk together the pineapple juice, soy sauce, brown sugar, and rice vinegar.
• In a small bowl, whisk together the cornstarch and water to create a slurry.
• Add the cornstarch slurry to the saucepan and bring the mixture to a simmer over medium heat. Cook, stirring constantly, until the sauce has thickened, about 2-3 minutes.
• Stir in the pineapple chunks, sesame oil, minced garlic, ginger, and red pepper flakes (if using). Reduce the heat to low and simmer for another 5 minutes, allowing the flavors to meld together.
• Once the meatballs are cooked, add them to the saucepan with the Pineapple Teriyaki Sauce.
• Gently toss the meatballs to coat them evenly in the sauce. Simmer for another 2-3 minutes, allowing the sauce to cling to the meatballs.
• Remove the Pineapple Teriyaki Chicken Meatballs from the heat and transfer them to a serving dish.
• Garnish with sesame seeds and chopped green onions.
• Serve immediately.

Notes

For drier meatballs, avoid overmixing the ingredients. If the sauce is too thick, add pineapple juice or water. If it’s too thin, simmer longer or add a tiny bit more cornstarch slurry. Cooked meatballs can be stored in the refrigerator for up to 3-4 days or frozen for 2-3 months. The sauce can be made ahead and stored in the refrigerator for up to 5 days or frozen. Substitute ground turkey or pork for the ground chicken. For a vegetarian option, use plant-based ground meat substitute.