Pineapple Teriyaki Chicken Meatballs (Print-Friendly Version)
Sweet-savory chicken meatballs tossed in pineapple teriyaki sauce, perfect for dinner or casual entertaining.
# Ingredients Required:
→ Chicken Meatballs
01 -
450 g ground chicken
02 -
60 ml panko breadcrumbs
03 -
60 ml crushed pineapple, drained (reserve juice)
04 -
45 ml milk
05 -
30 ml reduced-sodium soy sauce
06 -
2 tablespoons green onions, thinly sliced
07 -
2 garlic cloves, minced
08 -
1 teaspoon freshly grated ginger or ½ teaspoon ground ginger
09 -
0.25 teaspoon ground black pepper
→ Pineapple Teriyaki Sauce
10 -
120 ml reduced-sodium soy sauce
11 -
80 ml water
12 -
60 ml brown sugar
13 -
60 ml reserved pineapple juice
14 -
2 garlic cloves, minced
15 -
0.5 teaspoon freshly grated ginger or 0.25 teaspoon ground ginger
16 -
15 ml cornstarch
17 -
15 ml water (for cornstarch slurry)
# Detailed Directions:
01 -
Preheat oven to 260°C. Prepare a 23 x 33 cm baking dish or rimmed baking sheet by greasing well with cooking spray or lining with parchment paper.
02 -
In a large mixing bowl, combine ground chicken, panko breadcrumbs, drained crushed pineapple, milk, soy sauce, sliced green onions, minced garlic, grated ginger, and black pepper. Mix thoroughly until all ingredients are evenly incorporated, taking care not to overmix.
03 -
Shape the mixture into golf ball-sized meatballs (approximately 4 cm diameter) using your hands or a small scoop. Arrange them in the prepared baking dish or baking sheet, spacing slightly apart. Yield should be 20 to 21 meatballs.
04 -
Bake meatballs for 15 minutes, or until fully cooked with an internal temperature of 74°C. Meatballs should be lightly browned on the exterior.
05 -
In a large skillet or saucepan, combine soy sauce, water, brown sugar, reserved pineapple juice, minced garlic, and grated ginger. Cook over medium heat, whisking, for 2–3 minutes until sugar dissolves.
06 -
In a small bowl, create a slurry by mixing cornstarch and 15 ml water. Whisk the slurry into the simmering sauce. Continue cooking, stirring occasionally, until thickened to a glaze-like consistency, about 5 minutes.
07 -
Transfer baked meatballs into the skillet with sauce. Gently toss or stir to coat each meatball evenly. Allow to simmer for 2–3 minutes to absorb flavors.
08 -
Serve meatballs and sauce over steamed white rice. Garnish with additional sliced green onions and sesame seeds if desired.
# Helpful Advice:
01 -
An 8-ounce can of crushed pineapple yields enough fruit and juice for both meatballs and sauce.
02 -
For maximum juice, press the pineapple through a colander using a spoon.
03 -
Fresh ginger and garlic deliver superior flavor, but jarred or paste alternatives are suitable.
04 -
Meatballs store well and remain moist as leftovers; refrigerate up to 3 days or freeze for 3 months.