I recently prepared my Pineapple Teriyaki Meatballs. I combined 1 lb ground chicken with crushed pineapple, garlic, and a dash of ginger to craft a refined teriyaki sauce featuring pineapple juice, honey and red pepper flakes. This dish offers a balanced fusion of sweet and savory notes that spark curiosity.
I recently experimented with a new twist on meatballs and ended up with these pineapple teriyaki chicken meatballs that might just become your next dinner favorite. I start with 1 lb of ground chicken mixed with 1/2 cup of crushed pineapple, a large egg, 1/3 cup breadcrumbs, and a couple of minced garlic cloves.
I season the meatballs with salt and pepper before baking them. Meanwhile, I whip up a homemade teriyaki sauce using 1/2 cup low-sodium soy sauce, 1/4 cup pineapple juice saved from the crushed pineapple, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 teaspoon of grated fresh ginger.
I even add a bit of garlic and a touch of red pepper flakes to give it a kick. This recipe fits right in with other healthy ground chicken recipes and even prediabetic recipes, offering a bold yet balanced flavor that really surprises you.
Enjoy!
Why I Like this Recipe
I love how this recipe is super quick to make – I can whip it up in just 30 minutes even on my craziest days.
I really enjoy the blend of sweet pineapple and savory chicken; it gives the meatballs a fun twist that makes my taste buds go wild.
I like that the homemade teriyaki sauce is tangy and spicy just enough to keep things interesting, and it totally makes up for any boring dinner.
I appreciate how simple the ingredients are – they all come together in a way that feels both homey and exciting at the same time.
Ingredients
- Ground chicken offers lean protein and helps keep the meatballs moist.
- Crushed pineapple adds a tropical sweetness and tang while packing vitamins.
- Garlic gives a bold flavor boost and supports your immune system.
- Low-sodium soy sauce brings savory umami, balancing the overall sweet vibe.
- Pineapple juice infuses the sauce with a bright, tangy-sweet twist.
- Cornstarch thickens the sauce, making it smooth and clinging to each bite.
- Red pepper flakes add a little kick to brighten the dish just a bit.
Ingredient Quantities
- 1 lb ground chicken
- 1/2 cup crushed pineapple, drained (save the juice for the sauce)
- 1 large egg
- 1/3 cup breadcrumbs
- 2 garlic cloves, minced (divided use for meatballs and sauce)
- Salt and pepper, to taste
- 1/2 cup low-sodium soy sauce (for the teriyaki sauce)
- 1/4 cup pineapple juice (use the reserved juice from the crushed pineapple)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, to thicken the sauce)
- 1/2 teaspoon red pepper flakes (optional, if you like a bit of heat)
How to Make this
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, egg, breadcrumbs, drained crushed pineapple, one minced garlic clove, and a pinch of salt and pepper; mix it all together gently.
3. Form the mixture into small meatballs with your hands and place them evenly on the prepared baking sheet.
4. Bake the meatballs for about 15 minutes until they are lightly browned and cooked through.
5. While the meatballs are baking, heat a small saucepan over medium heat and stir in the soy sauce, pineapple juice (the one you saved), honey, rice vinegar, grated ginger, and the remaining minced garlic.
6. Bring the sauce to a light simmer, stirring occasionally so that everything combines well.
7. To thicken the sauce, mix the cornstarch with water and add it to the saucepan; let it simmer for a couple of minutes until it thickens a bit.
8. If you like a little spicy kick, add some red pepper flakes to the sauce during the simmering process.
9. Once the meatballs are done, remove them from the oven and drizzle the hot teriyaki sauce evenly over them.
10. Serve your Pineapple Teriyaki Chicken Meatballs warm and enjoy this quick and tasty dinner!
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Measuring cups and spoons
6. Knife (for mincing garlic)
7. Mixing spoon or spatula
8. Small saucepan
9. Whisk or fork (to mix and incorporate the cornstarch slurry)
10. Stove
FAQ
Pineapple Teriyaki Chicken Meatballs Recipe Substitutions and Variations
- For the ground chicken, you could swap it with ground turkey since it offers a similar texture and flavor.
- If you run out of crushed pineapple, try blending some canned pineapple chunks or even use mango chunks for a tropical twist.
- If breadcrumbs are missing in your pantry, crushed crackers or quick processed rolled oats work as great alternatives.
- Low-sodium soy sauce can be replaced with tamari if you prefer a gluten free option with a bit of extra depth in flavor.
- Rice vinegar can be swapped with apple cider vinegar; just use a slightly reduced amount for a more subtle tang.
Pro Tips
1. When you’re mixing everything for the meatballs, try not to overwork the mix cuz if you do the meatballs can end up tough and fall apart when baking
2. Make sure to really drain your crushed pineapple so you dont get too mushy meatballs but save that juice – it’s key for a flavorful sauce
3. When you add the cornstarch slurry to the sauce, stir constantly and be careful – if you add too much it might get super thick and clumpy
4. Keep an eye on your meatballs as they bake; even though the timer says 15 minutes, your oven might run a bit hotter or colder so check one in the middle before you finish baking
Pineapple Teriyaki Chicken Meatballs Recipe
My favorite Pineapple Teriyaki Chicken Meatballs Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Measuring cups and spoons
6. Knife (for mincing garlic)
7. Mixing spoon or spatula
8. Small saucepan
9. Whisk or fork (to mix and incorporate the cornstarch slurry)
10. Stove
Ingredients:
- 1 lb ground chicken
- 1/2 cup crushed pineapple, drained (save the juice for the sauce)
- 1 large egg
- 1/3 cup breadcrumbs
- 2 garlic cloves, minced (divided use for meatballs and sauce)
- Salt and pepper, to taste
- 1/2 cup low-sodium soy sauce (for the teriyaki sauce)
- 1/4 cup pineapple juice (use the reserved juice from the crushed pineapple)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, to thicken the sauce)
- 1/2 teaspoon red pepper flakes (optional, if you like a bit of heat)
Instructions:
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, egg, breadcrumbs, drained crushed pineapple, one minced garlic clove, and a pinch of salt and pepper; mix it all together gently.
3. Form the mixture into small meatballs with your hands and place them evenly on the prepared baking sheet.
4. Bake the meatballs for about 15 minutes until they are lightly browned and cooked through.
5. While the meatballs are baking, heat a small saucepan over medium heat and stir in the soy sauce, pineapple juice (the one you saved), honey, rice vinegar, grated ginger, and the remaining minced garlic.
6. Bring the sauce to a light simmer, stirring occasionally so that everything combines well.
7. To thicken the sauce, mix the cornstarch with water and add it to the saucepan; let it simmer for a couple of minutes until it thickens a bit.
8. If you like a little spicy kick, add some red pepper flakes to the sauce during the simmering process.
9. Once the meatballs are done, remove them from the oven and drizzle the hot teriyaki sauce evenly over them.
10. Serve your Pineapple Teriyaki Chicken Meatballs warm and enjoy this quick and tasty dinner!
