If you’re looking for a delicious and easy-to-make dish that perfectly balances sweet and savory flavors, these Pineapple Teriyaki Chicken Meatballs are a must-try. The combination of juicy ground chicken, tangy pineapple, and rich teriyaki sauce makes this recipe a favorite for both weeknight dinners and party appetizers.

These meatballs take inspiration from Japanese teriyaki cuisine, known for its glossy, umami-rich sauces. The addition of pineapple not only enhances the taste but also helps tenderize the meatballs, making them irresistibly moist. For those who love meal prepping, this dish is a great option as it stores well and can be easily reheated.

Teriyaki sauce is a staple in many Asian dishes, typically made from soy sauce, sugar, and mirin (learn more about teriyaki sauce). This homemade version includes a touch of pineapple juice, adding a tropical twist that complements the savory chicken beautifully. To make it even more nutritious, consider pairing these meatballs with steamed rice, stir-fried vegetables, or even a fresh salad.

Want to explore more teriyaki chicken recipes? Check out these creative ideas on Pinterest. Whether you’re serving these meatballs as an appetizer or a main course, they’re guaranteed to be a hit!

Ingredients Overview

To create the perfect Pineapple Teriyaki Chicken Meatballs, you’ll need a combination of juicy ground chicken, aromatic seasonings, and a rich, homemade teriyaki sauce. This dish is divided into three main components:

A. Meatballs Ingredients

1 lb ground chicken – Provides a lean yet tender base for the meatballs. (What is ground chicken?)
½ cup breadcrumbs – Helps bind the mixture together and keeps the meatballs moist.
1 large egg – Acts as a binder, ensuring the meatballs hold their shape.
2 green onions, finely chopped – Adds a mild onion flavor and freshness.
2 cloves garlic, minced – Enhances the depth of flavor.
1 teaspoon ginger, grated – Adds warmth and a hint of spice.
½ teaspoon salt & ½ teaspoon black pepper – Enhances the natural flavors.
1 tablespoon soy sauce – Provides umami richness. (Types of soy sauce)
1 tablespoon sesame oil – Adds a nutty, aromatic touch.

B. Teriyaki Sauce Ingredients

½ cup soy sauce – The base of the sauce, giving it its characteristic umami taste.
¼ cup pineapple juice – Introduces natural sweetness and tenderizing properties. (Health benefits of pineapple)
2 tablespoons honey – Balances the saltiness with a mild sweetness.
1 tablespoon brown sugar – Adds a deeper caramelized sweetness.
1 tablespoon rice vinegar – Provides acidity to balance the flavors.
1 teaspoon ginger, grated – Adds an extra layer of warmth and spice.
2 cloves garlic, minced – Enhances the savory aspect of the sauce.
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) – Thickens the sauce to a glossy, smooth consistency. (How cornstarch works in sauces)

C. Garnishes & Serving Additions

1 cup pineapple chunks – Adds bursts of natural sweetness and texture.
1 tablespoon sesame seeds – Provides a subtle crunch and a nutty flavor. (Why use sesame seeds in cooking?)
2 green onions, sliced – Perfect for a fresh, colorful finishing touch.

For those following a low-carb diet, you can replace brown sugar with monk fruit sweetener. More low-carb teriyaki variations can be found on Pinterest. Now that you have all the ingredients, let’s move on to the step-by-step cooking

3. Step-by-Step Cooking Guide

A. Preparing the Meatball Mixture

To achieve the perfect juicy and flavorful meatballs, follow these essential steps:

Mixing the Ingredients Properly
- In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper.
- Use your hands or a spoon to mix until just combined. Overmixing can result in dense meatballs.
Shaping the Meatballs
- Roll the mixture into 1-inch balls, ensuring they are uniform in size for even cooking.
- Lightly grease your hands with a bit of sesame oil to prevent sticking.
Choosing the Cooking Method
- You can bake or pan-fry the meatballs, depending on your preference. Let’s explore both methods below.

B. Baking vs. Pan-Frying the Meatballs

1. Baking Method (Healthier Option)

Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper and arrange the meatballs in a single layer.
Bake for 18-20 minutes or until they turn golden brown and reach an internal temperature of 165°F (74°C).
This method is healthier as it requires less oil while ensuring a tender texture.

2. Pan-Frying Method (Crispier Exterior)

Heat 1 tablespoon of sesame oil in a large skillet over medium heat.
Add the meatballs in batches, ensuring they don’t overcrowd the pan.
Cook for 6-8 minutes, turning frequently, until they develop a deep golden crust.
Once cooked, place them on a paper towel-lined plate to remove excess oil.

For more tips on cooking meatballs, check out Pinterest.

Now that your chicken meatballs are cooked to perfection, it’s time to make the teriyaki sauce!

C. Making the Teriyaki Sauce

A rich, glossy teriyaki sauce is the key to making these Pineapple Teriyaki Chicken Meatballs irresistibly delicious. This homemade sauce is packed with umami flavor, a hint of sweetness, and a smooth texture.

1. Combining the Ingredients

In a medium saucepan, combine:
- ½ cup soy sauce for a deep umami base. (Different types of soy sauce)
- ¼ cup pineapple juice for a natural sweetness and a mild tang.
- 2 tablespoons honey and 1 tablespoon brown sugar for balanced sweetness.
- 1 tablespoon rice vinegar to add a slight acidity.
- 1 teaspoon grated ginger and 2 cloves minced garlic for depth of flavor.
Whisk the ingredients together and bring the mixture to a gentle simmer over medium heat. Stir occasionally to prevent burning.

2. Thickening the Sauce with a Cornstarch Slurry

In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.
Slowly pour the slurry into the simmering sauce while stirring constantly.
Continue cooking for about 2 minutes, or until the sauce becomes thick and glossy.
Remove from heat and set aside.

Why use cornstarch? Cornstarch is a common thickening agent in Asian sauces, giving teriyaki sauce its signature silky texture. Learn more about how cornstarch works.

Now that your sauce is ready, let’s coat the juicy meatballs in this sweet and savory glaze!

D. Combining Meatballs & Sauce

Now that both the teriyaki sauce and chicken meatballs are ready, it’s time to bring everything together for the perfect bite.

1. Coating the Meatballs in Sauce

Place the cooked meatballs into the saucepan with the teriyaki sauce.
Add 1 cup of pineapple chunks to enhance the sweet and tangy flavor.
Toss the meatballs gently to ensure they are evenly coated in the sauce.
Let them simmer for 3-5 minutes over low heat, allowing the flavors to absorb.

2. Achieving the Perfect Consistency

If the sauce is too thick, add a tablespoon of water or pineapple juice to thin it out.
If it’s too runny, let it simmer a little longer until it reaches a glossy texture.

At this point, your Pineapple Teriyaki Chicken Meatballs are ready to serve! For an added layer of flavor and texture, sprinkle with 1 tablespoon sesame seeds and sliced green onions.

Looking for more teriyaki chicken meal prep ideas? Check out these creative dishes on Pinterest. Now, let’s explore the best ways to serve and present this dish!

Serving & Presentation Tips

Now that your Pineapple Teriyaki Chicken Meatballs are cooked to perfection, it’s time to serve them in a way that enhances their flavor and visual appeal. Whether you’re preparing a quick weeknight meal or a party appetizer, these tips will help you present the dish beautifully.

A. Best Side Dishes to Serve With Teriyaki Meatballs

Pairing your meatballs with the right sides enhances the overall meal experience. Here are some delicious options:

Steamed White or Brown Rice – The mild flavor of rice soaks up the teriyaki sauce, creating a comforting meal.
Garlic Butter Noodles – Lightly coated in butter and garlic, these noodles balance the rich, savory sauce.
Stir-Fried Vegetables – A mix of broccoli, bell peppers, and snap peas adds freshness and a slight crunch.
Cauliflower Rice or Zucchini Noodles – A great low-carb alternative that still absorbs the sauce well. (Find more low-carb teriyaki ideas).
Asian-Inspired Slaw – A crunchy slaw with cabbage, carrots, and sesame dressing adds a refreshing contrast.

B. Garnishing for Extra Flavor & Visual Appeal

A well-garnished dish enhances both taste and presentation. Consider these finishing touches:

Toasted Sesame Seeds – Adds a nutty crunch and complements the teriyaki flavors. (Learn more about sesame seeds).
Sliced Green Onions – Provides freshness and a mild oniony bite.
Extra Pineapple Chunks – Boosts the sweet tropical flavor and adds vibrant color.
Crushed Red Pepper Flakes – A great option if you prefer a hint of heat.

C. Meal Prep & Storage Tips

These Pineapple Teriyaki Chicken Meatballs are perfect for meal prep. Here’s how to store and reheat them properly:

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Place cooked meatballs (without sauce) in a freezer-safe bag for up to 3 months. Freeze sauce separately to maintain texture.
Reheating: Warm in a skillet over low heat, adding a splash of water to loosen the sauce. For a quick option, microwave in 30-second intervals, stirring in between.

Looking for more meal prep ideas? Explore creative and healthy options on Pinterest.

Variations & Dietary Adaptations

The beauty of Pineapple Teriyaki Chicken Meatballs lies in their versatility. Whether you need a gluten-free, low-carb, or spicy version, there are plenty of ways to adapt this dish to suit your dietary needs and preferences.

A. Gluten-Free Option

For a gluten-free version of these meatballs, simply swap out a few ingredients:

Use tamari or coconut aminos instead of soy sauce. (Learn more about soy sauce alternatives).
Replace regular breadcrumbs with gluten-free breadcrumbs or almond flour.
Ensure that your rice vinegar and cornstarch are certified gluten-free.

B. Keto & Low-Carb Adaptation

If you’re following a low-carb or ketogenic diet, make these easy substitutions:

Swap brown sugar and honey for monk fruit sweetener or erythritol.
Replace pineapple juice with a splash of apple cider vinegar for acidity without the carbs.
Serve the meatballs with cauliflower rice or spiralized zucchini noodles instead of traditional rice. (More low-carb teriyaki ideas).

C. Spicy Teriyaki Meatballs

For those who love a spicy kick, consider these modifications:

Add ½ to 1 teaspoon of red pepper flakes or Sriracha to the teriyaki sauce.
Mix a teaspoon of chili paste into the meatball mixture for extra heat.
Drizzle with spicy mayo before serving for a creamy, fiery finish.

D. Vegetarian Alternative

Want to make a meatless version? Try this plant-based variation:

Use ground tofu, lentils, or a store-bought plant-based meat alternative.
Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
Follow the same steps for mixing and cooking, ensuring the meatballs are firm before adding them to the sauce.

These variations allow you to customize the recipe without losing the delicious teriyaki pineapple flavor. Whether you’re going gluten-free, keto, or vegetarian, there’s a way to enjoy this dish to fit your lifestyle! Now, let’s answer some of the most commonly asked questions about making Pineapple Teriyaki Chicken Meatballs.

FAQs

When making Pineapple Teriyaki Chicken Meatballs, you might have a few questions about substitutions, storage, and cooking methods. Here are answers to the most commonly asked questions to help you perfect this dish.

1. Can I Make These Meatballs Ahead of Time?

Yes! You can prepare the meatball mixture and refrigerate it for up to 24 hours before cooking. Alternatively, you can fully cook the meatballs and store them in an airtight container for up to 4 days in the fridge. When ready to serve, simply reheat them in the sauce.

2. What’s the Best Way to Freeze These Meatballs?

For longer storage, follow these steps:

Let the cooked meatballs cool completely.
Place them in a single layer on a baking sheet and freeze for 1 hour.
Transfer to a freezer-safe bag or container and store for up to 3 months.
Thaw in the refrigerator overnight before reheating.

3. Can I Use Canned Pineapple Instead of Fresh?

Absolutely! Canned pineapple works well in this recipe. Just be sure to:

Use pineapple chunks in juice, not syrup, to avoid excess sugar.
Drain the juice if the sauce is already sweet enough.
If using fresh pineapple, dice it into small, bite-sized chunks for even cooking. (Learn more about pineapple and its benefits).

4. Is There a Substitute for Cornstarch in the Sauce?

If you don’t have cornstarch, try these alternatives:

Arrowroot powder – Works similarly to cornstarch and is gluten-free.
Xanthan gum – A great low-carb thickener, but use it sparingly.
Flour slurry – Mix 1 tablespoon of all-purpose flour with 2 tablespoons of water, though it may slightly alter the sauce’s texture. (More on cornstarch and its uses).

5. How Do I Make the Sauce Less Salty?

If your teriyaki sauce is too salty, try these fixes:

Add a little more pineapple juice or honey to balance the flavors.
Stir in a splash of rice vinegar to cut through the saltiness.
Use low-sodium soy sauce to reduce the overall sodium content.

6. Can I Cook the Meatballs in an Air Fryer?

Yes! Cooking meatballs in an air fryer results in a crispy exterior with a juicy inside.

Preheat the air fryer to 375°F (190°C).
Place the meatballs in a single layer in the basket.
Cook for 12-15 minutes, shaking halfway through.
Ensure they reach an internal temperature of 165°F (74°C) before serving.

7. What Other Proteins Work with This Recipe?

This recipe is versatile! Try these alternatives:

Ground turkey – A leaner option that still absorbs the sauce well.
Ground pork – Adds a richer, slightly fatty flavor.
Shrimp meatballs – A seafood twist that pairs nicely with teriyaki sauce.

8. How Do I Prevent My Meatballs from Drying Out?

Avoid overmixing the meatball mixture, as this can make them dense.
Use breadcrumbs and egg to keep them moist.
If baking, avoid overcooking—check for doneness at 18 minutes.

Pineapple Teriyaki Chicken Meatballs

Author: Christopher

Print Recipe

Description

These Pineapple Teriyaki Chicken Meatballs are a perfect blend of sweet, savory, and tangy flavors. Made with juicy ground chicken, garlic, ginger, and soy sauce, these meatballs are baked to golden perfection and coated in a homemade teriyaki sauce infused with pineapple juice, honey, and brown sugar.

This dish is incredibly versatile—serve it as an appetizer, over steamed rice, or with stir-fried vegetables for a complete meal. Whether you’re making a quick weeknight dinner or prepping meals in advance, these teriyaki meatballs are sure to be a hit!

Ingredients

Scale

For the meatballs:

1 lb ground chicken
½ cup breadcrumbs
1 large egg
2 green onions, finely chopped
2 cloves garlic, minced
1 teaspoon ginger, grated
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon soy sauce
1 tablespoon sesame oil

For the teriyaki sauce:

½ cup soy sauce
¼ cup pineapple juice
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 teaspoon ginger, grated
2 cloves garlic, minced
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For garnish:

1 cup pineapple chunks
1 tablespoon sesame seeds
2 green onions, sliced

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, combine ground chicken, breadcrumbs, egg, green onions, garlic, ginger, salt, black pepper, soy sauce, and sesame oil. Mix until well combined.

Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.

Bake for 18-20 minutes or until fully cooked and golden brown.

Meanwhile, in a saucepan over medium heat, whisk together soy sauce, pineapple juice, honey, brown sugar, rice vinegar, ginger, and garlic. Bring to a simmer.

Stir in the cornstarch slurry and cook until the sauce thickens, about 2 minutes.

Add the baked meatballs and pineapple chunks to the sauce, tossing to coat evenly.

Serve warm, garnished with sesame seeds and sliced green onions.

Notes

Make it Gluten-Free: Use tamari or coconut aminos instead of soy sauce and substitute gluten-free breadcrumbs.
Make it Keto-Friendly: Swap the honey and brown sugar for monk fruit sweetener and replace pineapple juice with a splash of apple cider vinegar. (More low-carb teriyaki ideas).
Cooking Methods: You can bake, pan-fry, or air fry the meatballs for different textures.
Storage Tips: Store in the fridge for 4 days or freeze for up to 3 months. Reheat gently to maintain texture.
Serving Suggestions: Serve with steamed rice, stir-fried vegetables, or cauliflower rice for a healthy option.
Adjust the Sauce: If the teriyaki sauce is too salty, add more pineapple juice or honey. If it’s too thick, thin it out with a tablespoon of water.