Pineapple Teriyaki Chicken Meatballs: 7 Must-Try Twists on a Classic!
These Pineapple Teriyaki Chicken Meatballs are a sweet and savory delight, perfect as an appetizer or main course! Combining ground chicken with pineapple chunks and a homemade teriyaki glaze, this recipe is sure to impress.
Prep
: 10
Total
: 25 minutes
Ingredients
Meatballs
- 1 lb Ground Chicken Lean ground chicken works best
- 1 cup Breadcrumbs Plain or Italian breadcrumbs
- 0.25 cup Diced Pineapple Fresh or canned, drained
- 2 tbsp Soy Sauce Low sodium
- 1 tsp Ginger Grated fresh ginger
- 1 tsp Garlic Minced
Teriyaki Glaze
- 0.5 cup Soy Sauce Low sodium
- 0.5 cup Pineapple Juice From canned pineapple or fresh
- 0.25 cup Brown Sugar Packed
- 2 tbsp Cornstarch Mixed with 2 tbsp cold water
- 1 tbsp Rice Vinegar
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, diced pineapple, soy sauce, ginger, and garlic. Mix well with your hands until everything is evenly distributed.
- Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until the meatballs are cooked through and lightly browned.
- While the meatballs are baking, prepare the teriyaki glaze. In a saucepan, combine soy sauce, pineapple juice, and brown sugar. Bring to a simmer over medium heat.
- Whisk in the cornstarch slurry (cornstarch mixed with cold water) and cook until the glaze thickens, about 2-3 minutes.
- Remove from heat and stir in the rice vinegar.
- Once the meatballs are done, transfer them to the saucepan with the teriyaki glaze. Toss to coat evenly.
- Serve the Pineapple Teriyaki Chicken Meatballs hot, garnished with sesame seeds and green onions if desired.
Notes
For a spicier kick, add a pinch of red pepper flakes to the teriyaki glaze.