Pineapple Teriyaki Chicken Meatballs
This delicious Pineapple Teriyaki Chicken Meatballs recipe combines the savory taste of chicken meatballs with a sweet and tangy teriyaki sauce, enhanced by chunks of juicy pineapple. Perfect for a family dinner or a fun party appetizer!
Equipment
- 1 large mixing bowl
- 1 baking tray
- 1 parchment paper
- 1 frying pan or skillet
- 1 whisk
- 1 measuring cups and spoons
- 1 cooking thermometer (optional)
Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped green onions For garnishing, if desired.
- 1/4 cup crushed pineapple Drained.
- 1 large egg
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- to taste salt
- to taste pepper
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 cup water
- 1/2 cup pineapple chunks Fresh or canned, drained.
Instructions
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
- In a large mixing bowl, combine ground chicken, breadcrumbs, green onions, crushed pineapple, egg, soy sauce, sesame oil, garlic powder, ginger powder, salt, and pepper. Mix until well combined.
- Form the mixture into 1-inch meatballs and place them on the prepared baking tray.
- Bake the meatballs in the preheated oven for 20 minutes or until cooked through and golden brown. You can check the internal temperature for doneness; it should reach 165°F (74°C).
- While the meatballs are baking, prepare the teriyaki sauce. In a small saucepan, combine soy sauce, brown sugar, rice vinegar, cornstarch, and water. Whisk together over medium heat until the sauce thickens, about 5 minutes.
- Once the meatballs are done, remove them from the oven and place them in the frying pan or skillet. Add the teriyaki sauce and pineapple chunks, gently tossing to combine.
- Cook on medium heat for an additional 5 minutes, allowing the meatballs to absorb the sauce.
- Serve hot, garnished with additional green onions or sesame seeds if desired.
Notes
For a spicier version, add a teaspoon of sriracha to the teriyaki sauce.
You can serve these meatballs over rice or with a side of steamed vegetables for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.