How to Make 17 Pineapple Teriyaki Chicken Meatballs Perfectly!
These juicy Pineapple Teriyaki Chicken Meatballs are a flavorful and easy-to-make appetizer or main course. Perfect for parties or a quick weeknight meal!
Prep
: 10
Total
: 25 minutes
Ingredients
Meatballs
- 1 lb Ground Chicken Lean ground chicken is best
- 0.5 cup Panko Bread Crumbs
- 0.25 cup Chopped Onion
- 1 tbsp Ginger Grated fresh ginger
- 1 tsp Garlic Powder
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
Teriyaki Sauce
- 0.5 cup Soy Sauce Low sodium
- 0.25 cup Brown Sugar Packed
- 2 tbsp Rice Vinegar
- 1 tbsp Cornstarch
- 0.25 cup Pineapple Juice
- 1 cup Pineapple Chunks Fresh or canned
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, panko bread crumbs, chopped onion, grated ginger, garlic powder, salt, and black pepper. Mix well with your hands until all ingredients are evenly distributed.
- Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, cornstarch, and pineapple juice until smooth.
- Bake the meatballs for 15 minutes. Remove from the oven and pour the teriyaki sauce over the meatballs. Toss to coat evenly. Add the pineapple chunks
- Return the meatballs to the oven and bake for another 5 minutes, or until the sauce has thickened and the meatballs are cooked through.
- Serve immediately. Garnish with sesame seeds and chopped green onions if desired.
Notes
These meatballs can also be pan-fried or cooked in a slow cooker. Adjust cooking times accordingly. For a spicier kick, add a pinch of red pepper flakes to the sauce.