Pineapple Teriyaki Chicken Meatballs

Juicy chicken meatballs simmered in homemade pineapple teriyaki sauce are pure comfort food and always bring my family to the table. These meatballs have the best balance of sweet and savory with a kick of ginger and a sticky caramelized glaze that clings to each bite.

Every time I serve these at weeknight dinners or parties someone asks for the recipe on the spot. I first cooked these when my kids were little and now it is one of our most requested birthday or Sunday lunch meals.

Ingredients

• Ground chicken: makes wonderfully light and juicy meatballs; look for fresh ground chicken rather than frozen for the best texture
• Panko breadcrumbs: help bind the meatballs and keep them soft; Japanese-style panko gives the tenderest result
• Crushed pineapple: brings bursts of sweetness and moisture to the mix; drain well and press for maximum flavor and juice
• Milk: gives the mixture richness and a little extra tenderness; any milk works including plant-based milks
• Reduced-sodium soy sauce: adds depth without overwhelming saltiness; taste before seasoning further
• Green onions: offer pop and mild onion flavor that balances the sweet sauce
• Fresh garlic and ginger: give the meatballs their signature aroma and classic teriyaki taste; use fresh if you can
• Black pepper: adds gentle warmth and rounds out the flavor
• Brown sugar: in the sauce provides deep caramel notes that cling to the meatballs in the oven
• Cornstarch: is key to thickening the glaze just right; mix with water first so it does not clump

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 500 degrees F. Line a baking sheet or baking dish with parchment or spray well with cooking spray. The high heat seals in juices and helps the meatballs brown nicely

Make the Meatball Mixture:

In a large bowl combine ground chicken panko breadcrumbs well-drained crushed pineapple milk soy sauce sliced green onions minced garlic grated ginger and black pepper. Stir just until all the ingredients are fully combined. Be careful not to overmix or the meatballs can become dense

Shape the Meatballs:

Using a small scoop or your hands form the mixture into golf ball-sized portions about one and a half inches wide. Space them evenly in the prepared pan or on the sheet so they bake evenly and get nicely browned

Bake the Meatballs:

Slide the tray into the hot oven and bake for 15 minutes. The meatballs should be cooked through with an internal temperature of 165 degrees F and slightly golden on top

Make the Pineapple Teriyaki Sauce:

While the meatballs bake add soy sauce water brown sugar reserved pineapple juice minced garlic and ginger to a skillet or saucepan. Set over medium heat and whisk constantly for two to three minutes until the sugar is fully dissolved

Thicken the Sauce:

Mix cornstarch with a little water to make a smooth paste. Slowly pour this into your simmering sauce while whisking. Let the sauce bubble for about five minutes until it turns glossy and thick enough to coat a spoon

Combine Meatballs and Sauce:

When the meatballs are done move them into the skillet with the thickened sauce. Gently turn them to coat evenly then simmer for another two to three minutes so they soak up the glaze

Serve:

Spoon the saucy meatballs over hot rice and sprinkle with extra green onions or sesame seeds if you want a bit more crunch and freshness

Pin

The pineapple adds so much personality to this dish. I remember the first time my kids tasted them they asked if I had made “meatball candy”. To this day I never skip the extra drizzle of sauce at the table.

Storage Tips

Leftover pineapple teriyaki chicken meatballs keep well in the fridge for up to three days stored in an airtight container. They also freeze beautifully and can be packed up to three months. To reheat let them thaw in the fridge and warm gently in the microwave or on the stove with a splash of water to loosen the sauce

Ingredient Substitutions

If you do not have ground chicken try ground turkey or lean pork for a similar texture and mild flavor. Gluten free panko or even crushed rice crackers work if you need a gluten free version. While fresh ginger and garlic are best garlic paste or frozen ginger cubes are good timesavers

Serving Suggestions

These meatballs shine over steamed white rice but are also great with fluffy brown rice or even stir fried noodles. For a lighter spin try spooning them over steamed broccoli or into lettuce cups for a fun appetizer

Pin

The Story of Teriyaki

Teriyaki is a Japanese technique where food is grilled or broiled with a shiny glaze made of soy sauce and sugar. This recipe takes those core flavors but bakes instead of grills and finishes with a tropical pineapple twist that kids and adults both love

Recipe FAQs

→ How do you keep chicken meatballs moist?

Mixing in milk, panko breadcrumbs, and pineapple helps maintain moisture, while baking at high heat cooks the meatballs quickly, preventing them from drying out.

→ Can I use fresh pineapple instead of canned?

Yes, finely chop fresh pineapple and press out the juice; you'll need both fruit and juice for this dish.

→ Is ginger powder an acceptable substitute for fresh ginger?

Both fresh and ground ginger work here. If using ground, reduce the quantity to avoid overpowering the flavors.

→ How should leftovers be stored?

Refrigerate cooled meatballs with sauce in an airtight container for up to 3 days, or freeze for up to 3 months.

→ Can I make these ahead for parties?

Absolutely. Prepare the meatballs and sauce in advance, then gently reheat in the sauce before serving for best flavor.