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–+ servings
Pineapple Teriyaki Chicken Meatballs

Pineapple Teriyaki Chicken Meatballs for a Quick Family Dinner

These Pineapple Teriyaki Chicken Meatballs are an easy, family-friendly dinner, packed with flavor and ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Asian
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken A lean protein base
  • 1 cup Panko Breadcrumbs Creates a crispy texture
  • 1 cup Crushed Pineapple Drain well, reserve juice
  • 1/4 cup Milk Whole milk recommended
  • 1/4 cup Reduced-Sodium Soy Sauce Use tamari for gluten-free
  • 2 stalks Green Onions Chopped
  • 2 cloves Garlic Cloves Minced
  • 1 tbsp Fresh Ginger Grated, fresh preferred
  • 1/2 tsp Black Pepper
  • 2 tbsp Brown Sugar For sweetness
  • 1/4 cup Water To adjust mixture consistency
For the Teriyaki Sauce
  • 1/4 cup Reduced-Sodium Soy Sauce
  • 1/4 cup Reserved Pineapple Juice From crushed pineapple
  • 2 tbsp Brown Sugar For sweetness
  • 2 cloves Garlic Minced
  • 1 tbsp Fresh Ginger Grated, fresh preferred
  • 1 tbsp Cornstarch For thickening sauce

Equipment

  • Oven
  • Mixing bowl
  • Baking dish
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 500°F (260°C) and prepare a baking dish with parchment paper or cooking spray.
  2. In a large mixing bowl, combine ground chicken, panko breadcrumbs, drained crushed pineapple, milk, reduced-sodium soy sauce, green onions, minced garlic, fresh ginger, and black pepper. Mix until sticky.
  3. Roll the mixture into golf ball-sized meatballs (about 1 ½ inches) and arrange them on the prepared baking dish.
  4. Bake the meatballs in the preheated oven for 15 minutes until golden brown and cooked through.
  5. For the sauce, combine soy sauce, water, brown sugar, reserved pineapple juice, minced garlic, and fresh ginger in a saucepan over medium heat, whisking until sugar dissolves.
  6. Mix cornstarch with a little water to create a slurry, then stir into the saucepan. Simmer for about 5 minutes until thickened.
  7. Transfer baked meatballs to a serving bowl and pour the thickened teriyaki sauce over, tossing to coat.
  8. Serve hot, ideally over rice or quinoa with steamed vegetables on the side.

Nutrition

Serving: 2meatballsCalories: 240kcalCarbohydrates: 23gProtein: 20gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 450mgPotassium: 300mgFiber: 1gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Drain pineapple well to avoid soggy meatballs. Check internal temperature reaches 165°F for safety.

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