Pineapple Teriyaki Chicken Meatballs
These Pineapple Teriyaki Chicken Meatballs are a delightful fusion of flavors, combining the sweetness of pineapple with a savory teriyaki sauce. They make for a fantastic appetizer or main dish and are perfect for any gathering or family dinner.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper optional
- 1 frying pan
- 1 saucepan
- 1 wooden spoon or spatula
- 1 tongs
Ingredients
- 1 pound ground chicken
- ½ cup breadcrumbs
- ¼ cup finely chopped green onions
- ¼ cup grated fresh pineapple
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 egg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup teriyaki sauce store-bought or homemade
- 1 cup pineapple chunks fresh or canned, drained
- Sesame seeds for garnish
- Additional chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
- In a mixing bowl, combine the ground chicken, breadcrumbs, chopped green onions, grated pineapple, minced garlic, minced ginger, egg, salt, and black pepper. Mix until well combined.
- Shape the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for about 15 minutes or until they are cooked through and golden brown.
- While the meatballs are baking, heat a frying pan over medium heat. Add the teriyaki sauce and pineapple chunks, and bring to a simmer.
- Once the meatballs are done baking, transfer them to the frying pan with the teriyaki sauce. Toss them gently until well coated in the sauce. Cook for an additional 3-5 minutes to heat everything through.
- Serve the meatballs garnished with sesame seeds and additional chopped green onions.
Notes
You can adjust the sweetness of the teriyaki sauce to your liking by adding more or less, or by using homemade sauce with a balanced mix of soy sauce, sugar, and mirin.
These meatballs can be served over steamed rice or alongside a fresh salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.