Irresistible Pineapple Teriyaki Chicken Meatballs
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.
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.