Description
Juicy chicken meatballs glazed with sweet-tangy pineapple teriyaki sauce? This party-perfect appetizer doubles as a delicious weeknight dinner over rice!
Ingredients
Scale
- 1 lb (454g) ground chicken
- 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
- 1 cup (240ml) pineapple juice
- 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
- Sliced green onions for garnish
- Sesame seeds for garnish
- Fresh cilantro for garnish (optional)
Instructions
- In a large bowl, combine ground chicken, panko, egg, garlic, ginger, green onions, soy sauce, sesame oil, and black pepper. Mix gently until just combined.
- Refrigerate mixture for 15 minutes, then form into 1½-inch balls with dampened hands.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Brown meatballs in batches, 2-3 minutes per side, until golden. Transfer to a paper towel-lined plate.
- In the same skillet, combine pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, and ginger. Simmer for 5-7 minutes.
- Whisk cornstarch slurry and gradually stir into sauce. Cook 1-2 minutes until thickened.
- Add pineapple chunks and sesame oil to the sauce, stirring to combine.
- Return meatballs to skillet, cover, and simmer 5-7 minutes until fully cooked (165°F internal temperature).
- Transfer to serving dish, garnish with green onions, sesame seeds, and optional cilantro. Serve with rice or as appetizers with toothpicks.