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Pineapple Teriyaki Chicken Meatballs

Angelina
Pineapple Teriyaki Chicken Meatballs make a quick and easy 30-minute dinner. They are made with ground chicken, crushed pineapple, teriyaki sauce, and homemade teriyaki sauce. Ground chicken meatballs are bursting with pineapple-teriyaki flavour. For a delicious, hearty meal that everyone will enjoy, serve this dish over rice.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 5
Calories 230 kcal

Ingredients
  

For the Chicken Meatballs

  • 1 lb ground chicken
  • ¼ cup crushed pineapple drained (reserve the juice)
  • ¼ tsp pepper
  • ¼ cup panko breadcrumbs
  • 1 tsp fresh ginger
  • 3 tbsp milk
  • 2 tbsp reduced-sodium soy sauce
  • 2 tbsp sliced green onions
  • 2 garlic cloves

For the Pineapple Teriyaki Sauce

  • cup water
  • ¼ cup reserved pineapple juice
  • 2 garlic cloves
  • 1 tbsp cornstarch
  • ½ tsp fresh ginger
  • ½ cup reduced-sodium soy sauce
  • ¼ cup brown sugar
  • 1 tbsp water

Instructions
 

  • Turn oven on to 500°C. Use cooking spray to spray a 9x13 baking-dish or cookie sheet. Or, line it with parchment paper. Mix all ingredients for the meatballs in a large bowl.
  • Make meatballs about the same size as a golf ball and place them in a baking dish or on a cookie sheet. There should be about 21 meatballs. Bake for about 15 minutes, or until the meatballs are cooked through. The meatball should be cooked to 165°.
  • While the meatballs cook, prepare the sauce. Combine soy sauce and brown sugar with water, pineapple juice, ginger and garlic in a large skillet or saucepan.
  • Mix together on medium-heat till sugar is dissolved. Add the cornstarch, water and stir to make the teriyaki sauce and stir together. Let the sauce simmer for 5 minutes or till it thickens.
  • Once the meatballs have been cooked, add them to the teriyaki sauce and mix well so that all meatballs are coated. Let simmer for a while before serving over rice.
Keyword Teriyaki Chicken Meatballs