Succulent Pineapple Teriyaki Chicken Meatballs

Looking for a meal that’s both comforting and exciting? Look no further than these Pineapple Teriyaki Chicken Meatballs. This recipe was born out of a mix of necessity and creativity during that post-holiday limbo period when we all crave something different. The magic happens when the sweet tidbits of pineapple nestled within the juicy meatballs meet the luscious teriyaki sauce, creating a harmony of flavors that keeps you coming back for more.

Ground chicken serves as the perfect canvas for these meatballs, absorbing all the delicious tastes without overpowering the subtle pineapple essence. The use of crushed pineapple adds bursts of sweetness and moisture to each bite, ensuring a juicy and flavorful experience. With the addition of fresh ginger and homemade teriyaki sauce, this dish elevates your dining experience to a whole new level. So, if you’re looking to impress your family or simply treat yourself to something special, these Pineapple Teriyaki Chicken Meatballs are sure to become a household favorite.

Quick Benefits

• Lean Protein Base: Ground chicken provides a lean protein base that remains tender and juicy, soaking up the delicious flavors without becoming dry or overpowering the dish.
• Sweet and Savory Balance: The crushed pineapple creates sweet pockets throughout each meatball, adding moisture and preventing dryness while playing against the savory sweet teriyaki sauce for a perfect balance of flavors.
• Lighter Texture: Panko breadcrumbs maintain a lighter texture, preventing dense, heavy meatballs and ensuring a more delicate mouthfeel compared to regular breadcrumbs, especially with leaner meats like chicken.
• Fresh, Aromatic Flavors: The fresh ginger adds a distinctive and aromatic zip to the dish, cutting through the sweetness and adding complexity, while homemade teriyaki sauce enhances the overall flavor profile with sweetness and saltiness control.

Why You’ll Love This Succulent Pineapple Teriyaki Chicken Meatballs Recipe

• Perfect Balance of Sweet and Savory: The sweet pineapple pieces in the meatballs paired with the savory teriyaki sauce create a magical balance that keeps you coming back for more.
• Teen-Approved: Even picky eaters like teenagers will love these meatballs. They are so delicious that they might even request them for special occasions.
• Lean and Juicy: Ground chicken remains tender and juicy in meatball form, providing a lean protein base that absorbs all the delicious flavors without becoming dry.
• Moisture and Sweetness: The crushed pineapple not only adds sweetness but also creates pockets of moisture throughout each meatball, preventing them from drying out.
• Lighter Texture: Panko breadcrumbs give the meatballs a lighter texture, avoiding the dense and heavy feel that can sometimes come with leaner meats like chicken.
• Aromatic Zip: The fresh ginger adds a distinctive aromatic zip that cuts through the sweetness, adding complexity and enhancing the overall flavor profile.
• Control Over Ingredients: Making your own teriyaki sauce allows you to control the sweetness and saltiness while avoiding additives found in store-bought versions.
• Versatile Protein Options: You can easily adapt this recipe with ground turkey, vegetarian substitutes, or even ground pork to suit different preferences without compromising on flavor.
• Meal Prep and Storage Friendly: The meatballs can be made ahead, stored in the fridge for a few days, or frozen for future meals. They reheat well and make for a quick and delicious dinner option.
• Simple Sides and Serving Ideas: Pair the meatballs with steamed broccoli, edamame, or fresh pineapple to create a balanced meal. You can also get creative with presentation by skewering them or serving them as appetizers.

Ingredients for Succulent Pineapple Teriyaki Chicken Meatballs

For the Chicken Meatballs

• 2 tablespoons green onions, thinly sliced
• ¼ cup panko breadcrumbs
• 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
• 2 tablespoons reduced-sodium soy sauce
• 3 tablespoons milk
• ¼ teaspoon black pepper
• ¼ cup crushed pineapple, drained (reserve the juice)
• 1 pound ground chicken
• 2 garlic cloves, minced

For the Pineapple Teriyaki Sauce

• 1 tablespoon water (for cornstarch slurry)
• ¼ cup reserved pineapple juice
• ¼ cup brown sugar
• 1 tablespoon cornstarch
• ½ cup reduced-sodium soy sauce
• ½ teaspoon fresh ginger, grated (or ¼ teaspoon ground ginger)
• 2 garlic cloves, minced
• ⅓ cup water

How to Make Succulent Pineapple Teriyaki Chicken Meatballs

Step 1: Preheat oven

Preheat oven to 500°F. Grease a 9×13 inch baking dish or line a rimmed baking sheet with parchment paper.

Step 2: Mix meatball ingredients

Combine ground chicken, panko breadcrumbs, crushed pineapple, milk, soy sauce, green onions, garlic, ginger, and black pepper in a large mixing bowl. Mix until well combined, being careful not to overmix.

Step 3: Form and arrange meatballs

Shape the mixture into golf ball-sized meatballs (about 1½ inches in diameter) and arrange them in a prepared baking dish or on a baking sheet, making sure to space them slightly apart. This recipe should yield around 20-21 meatballs.

Step 4: Bake the meatballs

Bake the meatballs in the preheated oven for about 15 minutes or until fully cooked, reaching an internal temperature of 165°F. Ensure they are lightly browned on the outside.

Step 5: Prepare the teriyaki sauce

Prepare the sauce while the meatballs bake. In a large skillet or saucepan over medium heat, combine soy sauce, water, brown sugar, reserved pineapple juice, minced garlic, and grated ginger. Whisk until the sugar dissolves, about 2-3 minutes.

Step 6: Thicken the sauce

Combine cornstarch and 1 tablespoon of water in a small bowl to make a slurry. Gradually add to simmering teriyaki sauce, whisking constantly. Simmer and stir occasionally until sauce thickens to a glaze-like consistency, about 5 minutes.

Step 7: Combine meatballs with sauce

Transfer the baked meatballs to the skillet with the thickened teriyaki sauce. Coat the meatballs evenly by gently tossing or stirring. Simmer in the sauce for 2-3 minutes to absorb flavors.

Step 8: Serve

To serve, spoon the meatballs and sauce over steamed white rice. Top with sliced green onions and sesame seeds as garnish, if desired.

Storage Tips

Once you have prepared the pineapple teriyaki chicken meatballs, storing them properly will help maintain their flavors and textures for future enjoyment. You can store any leftovers in airtight containers in the refrigerator for up to three days. When reheating, it is recommended to use a covered skillet with a splash of water to revive the sauce and prevent the meatballs from toughening. Avoid using the microwave for reheating, as it may compromise the texture of the meatballs.

For longer storage or meal prep purposes, you can freeze the cooked meatballs and sauce separately. After thawing, combine them and gently reheat to preserve the best texture. This freezing option allows you to have a convenient emergency meal on hand for busy days. To streamline your cooking process, consider making the meatballs ahead of time and refrigerating them until you are ready to bake, or preparing the entire dish in advance and reheating gently before serving. These storage strategies will help you enjoy the delicious pineapple teriyaki chicken meatballs at your convenience while maintaining their quality.

Ingredient Substitutions

If you need to make a substitution in this recipe, ground turkey can be used instead of ground chicken. Ground turkey is a suitable lean protein alternative that will work well with the other ingredients. Just be mindful of the turkey’s leanness to prevent dryness; consider adding a tablespoon of oil to keep the meatballs moist during cooking.

For a vegetarian version of these meatballs, plant-based ground meat substitutes can be used in place of the ground chicken. These substitutes typically work best with a slightly increased amount of binding agent to help hold the meatballs together. This adaptation allows those following a vegetarian diet to enjoy the flavors and textures of this dish while still maintaining its essence.

Serving Suggestions

For a creative serving suggestion, try skewering these pineapple teriyaki chicken meatballs with chunks of fresh pineapple and colorful bell peppers. The vibrant presentation adds a fun twist to your meal, perfect for entertaining or simply making dinner feel more special on a regular weeknight.

Another idea is to serve these flavorful meatballs as a unique appetizer option. Place toothpicks in each meatball and provide extra teriyaki sauce on the side for dipping. Your guests will enjoy these bite-sized treats that are bursting with the perfect balance of sweet pineapple and savory teriyaki flavors.

FAQs for Succulent Pineapple Teriyaki Chicken Meatballs

Can I substitute ground chicken with ground turkey in this recipe?

Yes, you can substitute ground turkey for ground chicken in this recipe. Handle the ground turkey gently and consider adding a tablespoon of oil to compensate for its leanness.

How should I store leftover meatballs?

Refrigerate leftover meatballs in airtight containers to keep them fresh for up to three days. When reheating, use a covered skillet with a splash of water to revive the sauce for the best results, rather than using a microwave which can toughen the meatballs.

Can I freeze these meatballs for later use?

Yes, you can freeze these meatballs for future meals. Freeze the cooked meatballs and sauce separately, then combine them after thawing for the best texture. This allows you to have delicious emergency meals ready to go.

What’s the best way to make the meatballs ahead of time?

To streamline your cooking process, you can form the raw meatballs up to a day ahead and refrigerate them until you’re ready to bake them. Alternatively, you can prepare the entire dish ahead of time and gently reheat it when you’re ready to serve.

Conclusion

In conclusion, these Pineapple Teriyaki Chicken Meatballs have truly become a hero in our weeknight dinner lineup. They effortlessly blend sweet pineapple with savory teriyaki flavors, creating a dish that feels both comforting and exciting. The versatility of this recipe allows for various protein swaps and serving options, making it a go-to for gatherings or cozy family meals alike. Whether you’re a seasoned home cook or just starting your culinary journey, these meatballs offer a delicious and approachable way to elevate your dinner game.

So, the next time you find yourself stuck in a mealtime rut or craving a dish that perfectly balances sweet and savory notes, give these Pineapple Teriyaki Chicken Meatballs a try. They may just become a staple in your cooking repertoire, sparking joy at the dinner table and earning you rave reviews from even the toughest critics – just like they did in our home. Cheers to delicious discoveries and happy cooking adventures with this delightful recipe!

Succulent Pineapple Teriyaki Chicken Meatballs

Sweet pineapple-infused chicken meatballs coated in a homemade teriyaki sauce, a flavorful blend of sweet and savory that’ll leave you craving more.

Print Recipe Pin Recipe

Prep Time10 Minutes

Cook Time20 Minutes

Total Time30 Minutes

CuisineAsian-American Fusion

Skill LevelEasy

Servings5 Servings (20-21 meatballs)

Ingredients

For the Chicken Meatballs

• 2 tablespoons green onions, thinly sliced
• ¼ cup panko breadcrumbs
• 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
• 2 tablespoons reduced-sodium soy sauce
• 3 tablespoons milk
• ¼ teaspoon black pepper
• ¼ cup crushed pineapple, drained (reserve the juice)
• 1 pound ground chicken
• 2 garlic cloves, minced

For the Pineapple Teriyaki Sauce

• 1 tablespoon water (for cornstarch slurry)
• ¼ cup reserved pineapple juice
• ¼ cup brown sugar
• 1 tablespoon cornstarch
• ½ cup reduced-sodium soy sauce
• ½ teaspoon fresh ginger, grated (or ¼ teaspoon ground ginger)
• 2 garlic cloves, minced
• ⅓ cup water

Instructions

1. Preheat oven: Preheat oven to 500°F. Grease a 9×13 inch baking dish or line a rimmed baking sheet with parchment paper.
2. Mix meatball ingredients: Combine ground chicken, panko breadcrumbs, crushed pineapple, milk, soy sauce, green onions, garlic, ginger, and black pepper in a large mixing bowl. Mix until well combined, being careful not to overmix.
3. Form and arrange meatballs: Shape the mixture into golf ball-sized meatballs (about 1½ inches in diameter) and arrange them in a prepared baking dish or on a baking sheet, making sure to space them slightly apart. This recipe should yield around 20-21 meatballs.
4. Bake the meatballs: Bake the meatballs in the preheated oven for about 15 minutes or until fully cooked, reaching an internal temperature of 165°F. Ensure they are lightly browned on the outside.
5. Prepare the teriyaki sauce: Prepare the sauce while the meatballs bake. In a large skillet or saucepan over medium heat, combine soy sauce, water, brown sugar, reserved pineapple juice, minced garlic, and grated ginger. Whisk until the sugar dissolves, about 2-3 minutes.
6. Thicken the sauce: Combine cornstarch and 1 tablespoon of water in a small bowl to make a slurry. Gradually add to simmering teriyaki sauce, whisking constantly. Simmer and stir occasionally until sauce thickens to a glaze-like consistency, about 5 minutes.
7. Combine meatballs with sauce: Transfer the baked meatballs to the skillet with the thickened teriyaki sauce. Coat the meatballs evenly by gently tossing or stirring. Simmer in the sauce for 2-3 minutes to absorb flavors.
8. Serve: To serve, spoon the meatballs and sauce over steamed white rice. Top with sliced green onions and sesame seeds as garnish, if desired.