Pineapple Teriyaki Chicken Meatballs

Imagine sinking your teeth into juicy, tender Pineapple Teriyaki Chicken Meatballs glazed with a sticky-sweet sauce that perfectly balances savory and tropical flavors. These irresistible morsels combine the umami richness of teriyaki with bright pineapple notes for a dish that’s both comforting and refreshing. Whether served as an appetizer at your next gathering or as a main course over steaming rice, these Pineapple Teriyaki Chicken Meatballs are guaranteed to impress. You’ll learn how to create perfectly seasoned chicken meatballs and a homemade teriyaki sauce that elevates this dish to restaurant-quality status.

Why You’ll Love This Recipe

These Pineapple Teriyaki Chicken Meatballs are about to become your new favorite go-to recipe for several compelling reasons. First, the contrast between the savory, juicy meatballs and the sweet-tangy pineapple teriyaki glaze creates a flavor profile that’s downright addictive. The texture combination is equally impressive – tender meatballs with a slightly caramelized exterior coated in a glossy sauce with chunks of pineapple adding unexpected bursts of juiciness.

Beyond the incredible taste, this dish strikes the perfect balance between impressive and accessible. While guests will think you spent hours in the kitchen, the recipe comes together in less than 45 minutes with straightforward techniques anyone can master. The ingredients are readily available at most grocery stores, making these Hawaiian-inspired teriyaki chicken meatballs perfect for both weeknight dinners and special occasions.

Additionally, these meatballs are incredibly versatile – serve them as appetizers with toothpicks, as a main dish over rice, or even stuffed into slider buns for a unique take on a sandwich. No matter how you serve them, these Pineapple Teriyaki Chicken Meatballs deliver restaurant-quality flavor right in your home kitchen.

Ingredients

For the Meatballs:

• 1 lb (454g) ground chicken (or turkey for a leaner option)
• 1/3 cup (30g) panko breadcrumbs
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 tbsp (15ml) fresh ginger, grated
• 2 green onions, finely chopped
• 1 tbsp (15ml) soy sauce
• 1 tsp (5ml) sesame oil
• 1/4 tsp black pepper

For the Pineapple Teriyaki Sauce:

• 1 cup (240ml) pineapple juice (fresh or canned)
• 1/2 cup (120ml) soy sauce (low sodium preferred)
• 1/4 cup (50g) brown sugar, packed
• 2 tbsp (30ml) rice vinegar
• 2 cloves garlic, minced
• 1 tbsp (15ml) fresh ginger, grated
• 1 tbsp (15ml) cornstarch mixed with 2 tbsp water
• 1 cup (165g) fresh pineapple chunks
• 1 tbsp (15ml) sesame oil

For Garnish:

• Sliced green onions
• Sesame seeds
• Fresh cilantro (optional)

Pro Tips

Perfect Meatball Texture: The secret to juicy Pineapple Teriyaki Chicken Meatballs lies in avoiding overmixing. Combine your ingredients just until incorporated – overworking the mixture compacts the proteins, resulting in dense, tough meatballs. For even more tenderness, chill the mixture for 15-20 minutes before shaping. This allows the breadcrumbs to fully absorb moisture and helps the meatballs hold their shape during cooking.

Sauce Consistency Mastery: For that restaurant-quality teriyaki glaze, patience is key. Allow your sauce to simmer until it naturally begins to thicken before adding the cornstarch slurry. Add the slurry gradually while stirring constantly to prevent lumps. The perfect sauce should coat the back of a spoon but still flow slowly when poured – if it gets too thick, simply add a tablespoon of water or pineapple juice to thin it to the ideal consistency.

Caramelization Technique: To develop maximum flavor, brown your meatballs thoroughly on all sides before finishing them in the sauce. This caramelization creates a flavor foundation that can’t be achieved any other way. For the best results, work in batches rather than crowding the pan, which causes the meatballs to steam instead of brown. This extra step takes only a few minutes but dramatically elevates the final dish, giving your Pineapple Teriyaki Chicken Meatballs that professional touch.

Instructions

Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine ground chicken, panko breadcrumbs, beaten egg, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, and black pepper. Mix gently with your hands or a fork until just combined, being careful not to overmix. Cover the bowl and refrigerate for 15 minutes to allow the flavors to meld and the mixture to firm up slightly.

Step 2: Shape the Meatballs
Remove the chicken mixture from the refrigerator. With slightly dampened hands (to prevent sticking), gently roll the mixture into 1½-inch balls, placing them on a parchment-lined baking sheet as you work. You should get approximately 18-20 meatballs from the mixture. For perfectly uniform meatballs, use a small cookie scoop to portion the mixture.

Step 3: Brown the Meatballs
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When the oil is shimmering, add the meatballs in a single layer, working in batches if necessary to avoid crowding. Cook for 2-3 minutes per side, turning gently, until they develop a golden-brown crust on most sides. They don’t need to be cooked through completely at this stage. Transfer the browned meatballs to a plate lined with paper towels.

Step 4: Prepare the Teriyaki Sauce
In the same skillet (no need to clean it), add pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Let the mixture simmer for 5-7 minutes to reduce slightly and intensify the flavors.

Step 5: Thicken the Sauce and Add Pineapple
Whisk the cornstarch slurry again to recombine, then slowly pour it into the simmering sauce while stirring constantly. Continue to cook for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Add the pineapple chunks and sesame oil, stirring gently to combine.

Step 6: Finish Cooking the Meatballs
Return the browned meatballs to the skillet, gently nestling them into the sauce. Reduce heat to medium-low, cover, and simmer for 5-7 minutes until the meatballs are cooked through (internal temperature of 165°F/74°C). Occasionally spoon the sauce over the meatballs as they cook.

Step 7: Serve and Garnish
Transfer your Pineapple Teriyaki Chicken Meatballs to a serving platter or bowl, pouring the sauce and pineapple chunks over the top. Garnish with sliced green onions, a sprinkle of sesame seeds, and fresh cilantro if desired. Serve immediately while hot, either as an appetizer with toothpicks or as a main dish over steamed rice or noodles.

Variations

Spicy Pineapple Teriyaki Meatballs: For heat-lovers, transform these Pineapple Teriyaki Chicken Meatballs with a kick of spice. Add 1-2 teaspoons of sriracha or sambal oelek to the meatball mixture, then incorporate 1 tablespoon of the same hot sauce plus a thinly sliced red chili to the teriyaki sauce while simmering. The spicy elements create an exciting counterpoint to the sweet pineapple, delivering a perfect balance of heat and sweetness that tingles the palate without overwhelming it.

Turkey Teriyaki Meatballs with Tropical Twist: For a leaner option, substitute ground turkey for the chicken and add 1/4 cup finely chopped fresh pineapple directly into the meatball mixture. This variation adds moisture to naturally leaner turkey while infusing the meatballs themselves with tropical flavor. For an extra dimension, incorporate 2 tablespoons of minced red bell pepper to the meatball mixture and top the finished dish with thin slices of avocado for a colorful, Hawaiian-inspired presentation.

Vegetarian Pineapple Teriyaki “Meatballs”: Create a plant-based version using a mixture of firm tofu (pressed and crumbled) combined with cooked quinoa, finely chopped mushrooms, and the same seasonings as the original recipe. Form into balls and pan-fry until golden before simmering in the pineapple teriyaki sauce. The umami from the mushrooms pairs wonderfully with the sweet-savory sauce, creating a satisfying vegetarian alternative that honors the flavors of the original Pineapple Teriyaki Chicken Meatballs.

Storage and Serving

These Pineapple Teriyaki Chicken Meatballs store beautifully, making them perfect for meal prep. Once cooled, place them in an airtight container with their sauce and refrigerate for up to 3 days. For longer storage, freeze the cooked meatballs and sauce separately for up to 3 months. Thaw overnight in the refrigerator and gently reheat in a covered skillet over medium-low heat, adding a splash of water if the sauce has thickened too much.

For an impressive appetizer spread, serve these meatballs in a warmed chafing dish with decorative toothpicks alongside, garnished with a dramatic fan of fresh pineapple slices and scattered sesame seeds. As a main course, present them over a bed of coconut rice with steamed broccoli or bok choy on the side for a complete meal with contrasting textures and colors.

For a fun fusion dinner, serve the Pineapple Teriyaki Chicken Meatballs in Hawaiian slider buns with a thin slice of grilled pineapple and some crunchy Asian slaw. The combination of soft buns, juicy meatballs, and crisp slaw creates an irresistible handheld meal perfect for casual entertaining or family dinners.

FAQs

Can I make these meatballs in advance?
Absolutely! You can prepare the meatball mixture up to 24 hours in advance and store it covered in the refrigerator. Alternatively, form the meatballs, place them on a baking sheet, and freeze until solid before transferring to a freezer bag for up to 1 month. Cook from frozen, adding a few extra minutes to the cooking time.

Can I use canned pineapple instead of fresh?
Yes, canned pineapple chunks work perfectly in this recipe. Just be sure to drain them well and reserve the juice for the sauce. If using canned pineapple in juice (not syrup), you can use that juice directly in the sauce recipe.

My sauce is too thin/thick. How can I fix it?
If your sauce is too thin, mix an additional teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce. If it’s too thick, add pineapple juice or water one tablespoon at a time until you reach your desired consistency.

Can I bake these meatballs instead of pan-frying them?
Yes! Arrange the meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15-18 minutes until cooked through. Then transfer them to the prepared sauce to finish.

Are these meatballs gluten-free?
Not as written, but you can easily make them gluten-free by substituting gluten-free panko breadcrumbs and using tamari or coconut aminos instead of regular soy sauce.

Conclusion

These Pineapple Teriyaki Chicken Meatballs are comfort food with a tropical twist — juicy, savory meatballs enveloped in a glossy, sweet-tangy sauce that transports your taste buds straight to the Pacific islands. It’s the kind of dish that bridges the gap between everyday cooking and special-occasion food, equally at home on your Tuesday dinner table or as the star of your weekend gathering. With the perfect balance of familiar and exotic flavors, these meatballs prove that a few simple ingredients, thoughtfully combined, can create a memorably delicious experience. Make them once, and watch them quickly become a requested favorite in your recipe collection.

Print