Some days you just wanna try something a bit different, right? Well these Pineapple Teriyaki Chicken Meatballs might just be that fun twist for dinner tonight. They mix tangy pineapple and sweet teriyaki sauce with ground chicken for a snack or meal that actually taste way better than you’d expect. It’s kinda like taking two good things and smashing them together, and it works.
These meatballs are also lighter than beef or pork ones, so if you’re watching what you eat or just want something easy, you’re covered. You only need simple stuff from the grocery store, and most of it you might already have in your kitchen. They’re great for busy weeknights, casual parties, or just when you want a tasty bite with friends.
What You Need
Here’s all the stuff you’ll need to make these Pineapple Teriyaki Chicken Meatballs:
- Ground chicken: Lean and easy to cook.
- Pineapple: Fresh or canned, cut small so every bite is juicy.
- Teriyaki sauce: Store-bought or homemade, it gives that savory-sweet taste.
- Panko breadcrumbs: Helps bind and gives a lighter texture.
- Egg: Keeps everything together.
- Green onions: Chopped, adds a little fresh zing.
- Garlic: Minced, for flavor depth.
- Ginger: Freshly grated, gives a tiny spicy kick.
- Salt & pepper: To taste.
You’ll also need:
- Mixing bowl: To mix the meatball stuff.
- Baking sheet: For cooking them in the oven.
- Measuring cups and spoons: To measure right.
- Oven or skillet: Bake or pan-fry, your call.
Step-by-Step Recipe
Times
Prep: about 15 minutes
Cook: about 25 minutes
Total: 40 minutes
Directions
1. Preheat
Heat your oven to 400°F (200°C) so the meatballs cook nice and even, getting golden on the outside.
2. Mix It Up
In a big bowl, dump in the ground chicken, pineapple bits, panko, egg, garlic, ginger, green onions, salt and pepper. Use your hands or a spatula and stir until it’s all mixed but don’t overdo it or the meatballs get tough.
3. Shape
Grab a handful of mix and roll into balls about 1½ inches wide. Lay them on a baking sheet lined with parchment paper. Leave some space so they don’t stick together.
4. Bake
Put them in the oven for 20–25 minutes. They’re done when they’re not pink inside and look golden outside. If you’re not sure, cut one open and check.
5. Sauce Time
While they bake, warm up your teriyaki sauce in a small pan over low heat. You can splash in some pineapple juice for more zing. Stir now and then until it’s hot.
6. Toss & Serve
Take the meatballs out, drop them in a bowl, pour the warm sauce over and gently toss so they’re coated. Serve on rice or noodles and sprinkle extra green onions or sesame seeds if you like.
Chef’s Tips
If you got fresh pineapple use it, it’s way juicier than canned. Baking is healthier, frying makes them crispier—your choice. For some heat, add chili flakes or a bit of hot sauce.
Nutritional Info
These meatballs pack protein from chicken and vitamins from pineapple and ginger. Here’s a rough look per serving:
- Calories: ~220
- Protein: ~25g
- Fat: ~8g
- Carbs: ~15g
Why They Rock
The sweet pineapple and savory teriyaki combo is a win for almost anyone. Ground chicken soaks up all the flavors making each bite tender. They work as a main dish, appetizer, or party snack.
Mix-Ups You Can Try
- Veggie version: Use plant-based chicken or tofu crumbles.
- Other meats: Try turkey or pork.
- Gluten-free: Swap panko for gluten-free crumbs.
- Different sauces: Sweet-and-sour or BBQ sauce is fun too.
How to Serve
- Over jasmine or sushi rice.
- With a side salad or steamed veggies.
- Paired with a light beer or fruity drink.
- At parties, stick a toothpick in each for easy snacking.
Storing & Reheating
Let leftovers cool, then put in an airtight container in the fridge for 3–4 days, or freeze up to 3 months. To reheat, warm in a skillet or oven at 350°F (175°C) until hot. If frozen, make sure they’re warmed all the way through so they don’t dry out.
FAQs
Can I use frozen chicken?
Yes but thaw it first so everything cooks evenly.
Is it dairy-free?
Yep, just check any store sauce for hidden dairy.
Can I make them ahead?
Totally. Form the balls and bake later or freeze unbaked. If you freeze, lay them out one by one on a sheet first so they don’t stick.
What sides are good?
Fried rice, stir-fried veggies, or a cucumber salad all work great.
Wrap Up
Pineapple Teriyaki Chicken Meatballs are super tasty, easy to make, and good for you too. Give them a try, tweak them how you like, and tell us how it went!
Pineapple Teriyaki Chicken Meatballs
Equipment
- 1 mixing bowl
- 1 baking sheet lined with parchment paper
- 1 large skillet
- 1 saucepan
- 1 meat thermometer
- 1 whisk
Ingredients
- 1 lb ground chicken
- ½ cup breadcrumbs
- ¼ cup finely chopped green onions
- ¼ cup grated carrot
- 1 clove garlic, minced
- 1 egg
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ginger powder
- ½ cup soy sauce
- ¼ cup brown sugar Can adjust sweetness.
- ¼ cup pineapple juice
- 1 tablespoon cornstarch, dissolved in water Dissolved in 2 tablespoons water.
- ½ teaspoon sesame oil
- ½ teaspoon minced garlic
- ½ teaspoon grated ginger
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine ground chicken, breadcrumbs, green onions, grated carrot, minced garlic, egg, salt, pepper, and ginger powder. Mix until just combined.
- Shape the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for 15-20 minutes, or until they reach an internal temperature of 165°F (75°C).
- While the meatballs are baking, prepare the teriyaki sauce. In a saucepan over medium heat, mix together soy sauce, brown sugar, pineapple juice, sesame oil, minced garlic, and grated ginger. Bring to a simmer.
- Stir in the cornstarch mixture and continue to cook for 2-3 minutes, or until the sauce thickens.
- Once the meatballs are cooked, add them to the skillet with the teriyaki sauce and toss to coat evenly.
- Cook for 2-3 minutes until heated through.
- Serve the meatballs warm, garnished with additional green onions or sesame seeds if desired.
Leave a Reply