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Super tender chicken meatballs bubble away in a homemade teriyaki sauce with pineapple and always get my family excited for dinner. They’re sweet and savory with a bit of spicy ginger, plus a shiny sticky glaze that hugs every piece.
Any time I put these out for party spreads or weeknight meals, someone asks for how to make them right away. I started making them when my kids were small, and now they’re our go-to for birthdays and lazy Sunday lunches.
Savory Ingredients List
- Cornstarch: thickens up the teriyaki sauce perfectly; whisk it with water first so it won’t get lumpy
- Brown sugar: melts into the sauce and leaves every meatball with a sticky hit of caramel flavor
- Black pepper: gently spices everything up and helps round out the sweet pineapple notes
- Fresh ginger and garlic: these brighten things up and bring that classic teriyaki aroma; go for fresh if you’ve got it
- Green onions: add mild oniony pop on top of all that sweetness
- Reduced-sodium soy sauce: layers in loads of umami without making things too salty; give it a taste before you add more salt
- Milk: toss a splash in for extra softness; any milk you like works, even non-dairy
- Crushed pineapple: makes each bite juicy and sweet; drain it well and press to get all the good stuff
- Panko breadcrumbs: keeps the meatballs soft and holds them together; Japanese panko gives the fluffiest result
- Ground chicken: turns out super light and moist; grab fresh if you can for the most tender texture
Simple How-To Guide
- Serve:
- Scoop those warm glazed meatballs over a fresh bowl of rice and toss on chopped green onions or sesame if you want a little crunch
- Combine Meatballs and Sauce:
- Once the meatballs are done, pop them in the sauce, gently stirring so all sides get glossy and let them bubble a couple minutes to soak up the flavors
- Thicken the Sauce:
- Stir your cornstarch paste into the bubbling sauce and let it cook another five minutes, until it looks shiny and covers a spoon
- Make the Pineapple Teriyaki Sauce:
- While your meatballs are in the oven, mix up soy sauce, water, brown sugar, pineapple juice, ginger, and garlic in a pan on medium, stirring until the sugar disappears
- Bake the Meatballs:
- Slide the pan into your hot oven for about 15 minutes. The tops will brown and the inside should hit 165°F
- Shape the Meatballs:
- Using damp hands or a small scoop, roll the meat mixture into balls about one and a half inches wide. Pop them onto your tray so they’ve got space to brown evenly
- Make the Meatball Mixture:
- In a big bowl, gently mix panko, ground chicken, drained pineapple, green onions, milk, ginger, garlic, black pepper, and soy sauce. Don’t overdo it—the less you mix, the softer they’ll be
- Preheat and Prep:
- Get your oven hot (500°F) and line a baking tray with parchment or spray. High temp keeps the meatballs juicy and gives them a great crust
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Pineapple takes things up a notch here. I still remember the first time my kids tried them, they asked if I’d made “meatball candy.” To this day, I never skip the extra spoon of sauce at the table.
Storage Made Easy
Stash leftovers in the fridge for up to three days, sealed up tight. Freezer? No problem—wrap and keep them for three months easy. Warm them up in a skillet or microwave after thawing in the fridge, add a spoonful of water to loosen that sauce right back up
Easy Swaps
No ground chicken? Go with ground turkey or lean pork—they’ll keep that mild, juicy feel. Gluten free? Try rice cracker crumbs or GF panko. If you’re out of fresh ginger or garlic, use paste or frozen cubes and move right along
How to Serve It
I love piling these on fluffy white rice, but brown rice or noodles are awesome too. Try spooning over steamed broccoli or pop them in lettuce leaves for a lighter starter—it just works
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Teriyaki Traditions
Teriyaki’s a Japanese way of cooking where food gets brushed with a sweet, glossy soy glaze and usually grilled. This version skips the grill but keeps those bright, salty-sweet flavors. Baking and pineapple make it extra fun—kids and adults all dive in
Recipe FAQs
- → How do you keep chicken meatballs moist?
Adding pineapple, a bit of milk, and panko breadcrumbs makes sure they stay juicy. Crank up your oven heat to finish them fast so they don’t dry out.
- → Can I use fresh pineapple instead of canned?
Go for it. Just chop it small and squeeze out the juice since you want both for this dish.
- → Is ginger powder an acceptable substitute for fresh ginger?
You can use either one. If you pick ground ginger, just add less so the flavor doesn’t take over.
- → How should leftovers be stored?
Pop the cooled meatballs with sauce into a sealed container. Keep them in the fridge for up to 3 days or stash them in the freezer for a few months.
- → Can I make these ahead for parties?
Totally works. Make the meatballs and sauce early, then heat them up in the sauce right before folks arrive.