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Pineapple Teriyaki Chicken Meatballs

Savory Pineapple Teriyaki Chicken Meatballs in 30 Minutes

Delicious Pineapple Teriyaki Chicken Meatballs that are quick to prepare and a hit with the kids.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Use lean ground chicken for healthier meatballs.
  • 1 cup Panko Breadcrumbs Opt for gluten-free panko for a gluten-free version.
  • 1 cup Crushed Pineapple Reserve juice for the sauce.
  • 1/4 cup Milk Any type of milk works well.
  • 1/4 cup Reduced-Sodium Soy Sauce Use tamari for a gluten-free option.
  • 2 tablespoons Green Onions Provides freshness and a crunch.
  • 2 cloves Garlic Cloves Fresh garlic is preferred.
  • 1 tablespoon Fresh Ginger Grated.
  • 1 teaspoon Black Pepper Adjust to taste.
For the Teriyaki Sauce
  • 1/3 cup Brown Sugar Substitute with honey or maple syrup if desired.
  • 2 tablespoons Cornstarch Arrowroot starch can be a substitute.
  • 1/2 cup Water Used to create the sauce.

Equipment

  • Oven
  • mixing bowl
  • Saucepan
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 500°F (260°C).
  2. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, drained crushed pineapple, milk, reduced-sodium soy sauce, sliced green onions, minced garlic, grated fresh ginger, and black pepper. Mix until just combined.
  3. Roll about a tablespoon of mixture into golf ball-sized meatballs and place on a lined baking sheet.
  4. Bake the meatballs for about 15 minutes until golden brown and reach an internal temperature of 165°F (74°C).
  5. In a saucepan, combine reduced-sodium soy sauce, brown sugar, water, reserved pineapple juice, minced garlic, and grated ginger. Whisk over medium heat until brown sugar dissolves.
  6. Mix cornstarch with water to create a slurry, then add to the saucepan and simmer for 5 minutes until thickened.
  7. Carefully add the baked meatballs to the sauce and toss gently to coat. Let sit for a couple of minutes before serving.

Nutrition

Serving: 1meatballCalories: 200kcalCarbohydrates: 15gProtein: 17gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 65mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 1IUVitamin C: 5mgCalcium: 2mgIron: 5mg

Notes

Draining the pineapple well is crucial to avoid soggy meatballs. Customize the sauce with more ginger or sriracha for heat. Leftovers can be stored in an airtight container for up to 3 days.

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