I’m sharing my easy 30-minute Pineapple Teriyaki Meatballs that combine ground chicken, crushed pineapple and a homemade teriyaki sauce in a way you might not expect.

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I never thought ground chicken and crushed pineapple would team up to steal the show, but these Pineapple Teriyaki Meatballs do just that. I wanted a quick dinner that looked like I tried harder than I did, and the glossy teriyaki glaze somehow makes them feel restaurant level.

They sneak into Prediabetic Recipes lists without preaching, and the mix of textures gives a fun Chicken Meatballs Asian twist that’s oddly comforting. Honestly you’ll be curious how something so simple can make people go quiet at the table, and then ask for seconds before you even finish plating.

Ingredients

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Lean protein base, mild flavor, keeps meatballs tender; lower saturated fat then beef.
Sweet and tangy, adds moisture and natural sugars, helps brown, vitamin C boost.
Light airy crumbs that add texture and soak up juices, mainly carbs.
Binder that adds protein and richness, helps meatballs hold together, simple but vital.
Fresh oniony brightness, little crunch, adds color and subtle herbal notes.
Umami salty backbone, deepens savory flavor, adds sodium; choose low sodium if you’re worried.
Sweeteners bring caramel notes and sticky glaze, more sugar but great for glazing.
Thickener that gives glossy clingy teriyaki glaze, mostly carbohydrate.

Ingredient Quantities

1 pound ground chicken

1/3 cup crushed pineapple, drained well

1/2 cup panko breadcrumbs

1 large egg

2 green onions thinly sliced reserve some for garnish

2 cloves garlic minced

1 teaspoon grated fresh ginger

1 tablespoon low sodium soy sauce

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/3 cup low sodium soy sauce for the sauce

1/4 cup packed brown sugar

2 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 teaspoon grated fresh ginger for the sauce

2 cloves garlic minced for the sauce

1 tablespoon cornstarch

3 tablespoons water for the cornstarch slurry

1 to 2 tablespoons neutral oil for cooking

1 tablespoon sesame seeds for garnish optional

Cooked rice or steamed greens for serving optional

How to Make this

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1. Drain the 1/3 cup crushed pineapple really well, squeeze out extra juice and set aside; slice 2 green onions thinly and reserve a few slices for garnish.

2. In a bowl combine 1 pound ground chicken, drained pineapple, 1/2 cup panko, 1 large egg, most of the sliced green onions, 2 cloves minced garlic, 1 teaspoon grated fresh ginger, 1 tablespoon low sodium soy sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; mix gently until just combined, dont overwork it or the meatballs get tough.

3. Shape the mixture into even meatballs (about 1 to 1 1/4 inch each) using your hands or a small scoop so they cook evenly.

4. Heat 1 to 2 tablespoons neutral oil in a large skillet over medium heat; add meatballs and brown on all sides, turning often, about 8 to 10 minutes until cooked through (cover for a couple minutes if they need to finish). Transfer meatballs to a plate.

5. Meanwhile make the teriyaki sauce: in a small saucepan combine 1/3 cup low sodium soy sauce, 1/4 cup packed brown sugar, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon grated fresh ginger and 2 cloves minced garlic; bring to a gentle simmer.

6. Mix 1 tablespoon cornstarch with 3 tablespoons water to make a slurry, whisk into the simmering sauce and cook 1 to 2 minutes until glossy and thickened; if it gets too thick add a splash of water.

7. Return the meatballs to the pan with the sauce, toss gently to coat and simmer 1 to 2 minutes so the glaze sticks.

8. Serve the meatballs over cooked rice or steamed greens, sprinkle with reserved green onions and 1 tablespoon sesame seeds if using.

Equipment Needed

1. Large mixing bowl for mixing the ground chicken drained pineapple panko and egg
2. Measuring cups and measuring spoons to portion soy sauce brown sugar honey rice vinegar cornstarch etc
3. Fine mesh sieve or clean kitchen towel to really squeeze out the pineapple juice
4. Cutting board and a sharp knife for slicing green onions and mincing garlic
5. Small bowl or ramekin for the cornstarch slurry and to hold reserved scallions
6. Large skillet (nonstick or stainless) plus a spatula or tongs to brown the meatballs
7. Small saucepan and a whisk to make and thicken the teriyaki sauce
8. Cookie scoop or tablespoon and a plate or rimmed baking sheet to portion and rest the meatballs before saucing

FAQ

Q: Can I bake these instead of frying? A: Yes. Bake at 400°F for about 15-18 minutes or until the center reads 165°F, then toss in the teriyaki sauce. Baking is easier and less messy, but pan searing gives better browning.

Q: How do I keep the meatballs from falling apart? A: Dont overmix the meat, squeeze extra juice from the pineapple, chill the formed balls 10-15 minutes before cooking, and use the egg and panko as binders. If theyre still fragile add a little more panko.

Q: Can I make these ahead or freeze them? A: Yes. Cooked meatballs keep in the fridge 3-4 days. Freeze on a tray then transfer to a bag for up to 3 months. Reheat gently in a skillet with sauce or in a 350°F oven until heated through.

Q: My sauce is too thin or too salty what can I do? A: For thickness mix the cornstarch slurry (1 tbsp cornstarch + 3 tbsp water) and simmer until it thickens. If its too salty add a splash of pineapple juice or a little more brown sugar/honey to balance it.

Q: Any good swaps for ingredients? A: You can use ground turkey or pork if you dont have chicken, and gluten free panko or almond flour for a GF version. Low sodium soy is best but regular works, just taste the sauce and adjust sugar.

Q: How do I know the meatballs are fully cooked? A: Internal temp should be 165°F, they should be firm and juices clear. If you dont have a thermometer cut one open to check the center.

Pineapple Teriyaki Chicken Meatballs Recipe Substitutions and Variations

Ground chicken: swap with ground turkey (same amount), ground pork (richer, use a little less added oil), or finely chopped firm tofu (press out extra water first, may need an extra egg to bind).
Crushed pineapple: use fresh pineapple chopped and well drained, or canned pineapple tidbits drained and mashed, or 1/3 cup unsweetened applesauce for moisture and mild sweetness (flavor will change).
Panko breadcrumbs: replace with regular breadcrumbs, crushed saltine crackers, or quick oats (pulse briefly in blender for finer texture); if you want low carb try almond meal but expect denser meatballs.
Cornstarch (for slurry): swap with arrowroot powder or tapioca starch 1:1, or use 2 tablespoons all purpose flour for every 1 tablespoon cornstarch (slightly less glossy sauce).

Pro Tips

1) Squeeze the pineapple dry, really squeeze it. If there’s too much juice the meatballs get loose and soggy, but a tablespoon of that juice whisked into the sauce adds great brightness if you want it.

2) Mix the meat gently and only until it holds together, dont overwork it or the texture goes chewy. If the mix feels too wet add panko a tablespoon at a time. Use a small scoop or wet hands so every ball is the same size and cooks evenly.

3) Brown the outsides well in a hot pan for flavor, then finish cooking more gently so they dont dry out. Check doneness with a probe thermometer 165 F is the safe temp for ground chicken.

4) Taste and tweak the sauce while it simmers. If its too sweet add a splash more rice vinegar or soy, too thick thin with a little water. Make extra and freeze the meatballs in sauce for an easy weeknight reheat.

Pineapple Teriyaki Chicken Meatballs Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my easy 30-minute Pineapple Teriyaki Meatballs that combine ground chicken, crushed pineapple and a homemade teriyaki sauce in a way you might not expect.

Servings

servings

Calories

458

kcal

Equipment: 1. Large mixing bowl for mixing the ground chicken drained pineapple panko and egg
2. Measuring cups and measuring spoons to portion soy sauce brown sugar honey rice vinegar cornstarch etc
3. Fine mesh sieve or clean kitchen towel to really squeeze out the pineapple juice
4. Cutting board and a sharp knife for slicing green onions and mincing garlic
5. Small bowl or ramekin for the cornstarch slurry and to hold reserved scallions
6. Large skillet (nonstick or stainless) plus a spatula or tongs to brown the meatballs
7. Small saucepan and a whisk to make and thicken the teriyaki sauce
8. Cookie scoop or tablespoon and a plate or rimmed baking sheet to portion and rest the meatballs before saucing

Ingredients

1 pound ground chicken
1/3 cup crushed pineapple, drained well
1/2 cup panko breadcrumbs
1 large egg
2 green onions thinly sliced reserve some for garnish
2 cloves garlic minced
1 teaspoon grated fresh ginger
1 tablespoon low sodium soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup low sodium soy sauce for the sauce
1/4 cup packed brown sugar
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon grated fresh ginger for the sauce
2 cloves garlic minced for the sauce
1 tablespoon cornstarch
3 tablespoons water for the cornstarch slurry
1 to 2 tablespoons neutral oil for cooking
1 tablespoon sesame seeds for garnish optional
Cooked rice or steamed greens for serving optional

Directions

Drain the 1/3 cup crushed pineapple really well, squeeze out extra juice and set aside; slice 2 green onions thinly and reserve a few slices for garnish.
In a bowl combine 1 pound ground chicken, drained pineapple, 1/2 cup panko, 1 large egg, most of the sliced green onions, 2 cloves minced garlic, 1 teaspoon grated fresh ginger, 1 tablespoon low sodium soy sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; mix gently until just combined, dont overwork it or the meatballs get tough.
Shape the mixture into even meatballs (about 1 to 1 1/4 inch each) using your hands or a small scoop so they cook evenly.
Heat 1 to 2 tablespoons neutral oil in a large skillet over medium heat; add meatballs and brown on all sides, turning often, about 8 to 10 minutes until cooked through (cover for a couple minutes if they need to finish). Transfer meatballs to a plate.
Meanwhile make the teriyaki sauce: in a small saucepan combine 1/3 cup low sodium soy sauce, 1/4 cup packed brown sugar, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon grated fresh ginger and 2 cloves minced garlic; bring to a gentle simmer.
Mix 1 tablespoon cornstarch with 3 tablespoons water to make a slurry, whisk into the simmering sauce and cook 1 to 2 minutes until glossy and thickened; if it gets too thick add a splash of water.
Return the meatballs to the pan with the sauce, toss gently to coat and simmer 1 to 2 minutes so the glaze sticks.
Serve the meatballs over cooked rice or steamed greens, sprinkle with reserved green onions and 1 tablespoon sesame seeds if using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.