These teriyaki chicken meatballs with pineapple are easy to make and super delicious over white rice, noodles, or vegetables! The oven-baked meatballs are tossed in my easy homemade pineapple teriyaki sauce with fresh, juicy pineapple chunks. It's the perfect balance of sweet and savory!
Teriyaki Chicken Meatballs Recipe
These juicy chicken meatballs are tossed in my sticky homemade teriyaki sauce with a tasty pineapple twist! The blend of sweet and savory flavors with the succulent meatballs is perfection on a plate.
Jump to:
- Teriyaki Chicken Meatballs Recipe
- 🥘 Teriyaki Chicken Meatballs Ingredients, Notes, & Substitutes
- 🔪 How To Make Teriyaki Chicken Meatballs with Pineapple
- 🍚 What To Serve With Teriyaki Chicken Meatballs
- 💭 Angela's Pro Tips & Recipe Notes
- 🥄 Make Ahead Options
- 🥡 Storing & Reheating
- ❓ Recipe FAQs
- 📖 Recipe Card
- 💬 Comments & Reviews
🥘 Teriyaki Chicken Meatballs Ingredients, Notes, & Substitutes
At first glance, this may seem like a long list of ingredients, but the recipe is super simple. If you do a lot of Asian-inspired cooking like I do, you likely keep most of these items on hand.
Chicken Meatballs
- Ground Chicken - 1 pound of ground chicken (ground turkey works, too).
- Panko Breadcrumbs - 1 cup of Panko breadcrumbs. See my homemade Panko breadcrumbs here!
- Egg - 1 large beaten egg or an egg substitute
- Soy Sauce - 1 tablespoon of soy sauce or a soy sauce substitute (use low sodium soy sauce if desired).
- Garlic Powder - 1 teaspoon of garlic powder.
- Onion Powder - 1 teaspoon of onion powder or an onion powder substitute.
- Salt & Pepper - ¼ teaspoon each of salt & pepper (to taste - omit the salt if desired).
Pineapple Teriyaki Sauce
- Soy Sauce - ¼ cup of soy sauce.
- Pineapple Juice - ¼ cup +2 tablespoons of pineapple juice (or orange juice if not using pineapple).
- Water - ⅛ cup of water.
- Brown Sugar - ¼ cup of packed light brown sugar or a brown sugar substitute.
- Rice Vinegar - 1 teaspoon of rice vinegar or a rice vinegar substitute.
- Garlic - ½ tbsp garlic (minced)
- Ginger - 1 teaspoon of peeled and minced ginger, 1 thawed frozen ginger cube, or a ginger substitute.
- Cornstarch - 1 tablespoon of cornstarch or a cornstarch substitute to thicken the sauce.
Teriyaki Chicken Pineapple Meatballs
- Pineapple - 1 fresh pineapple cut into chunks or drained canned pineapple chunks (*see note).
- Green Onions (optional) - 2 chopped green onions for garnish.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Teriyaki Chicken Meatballs with Pineapple
These baked chicken meatballs with pineapple teriyaki sauce are so easy and delicious that you'll want to make them every week! Grab your measuring utensils, a mixing bowl, a baking sheet, and a skillet to get started.
This makes about 20 1-inch chicken meatballs, so it's perfect for family dinners!
Make The Chicken Meatballs
Step 1: Preheat. Preheat your oven to 400°F (205°C/Gas Mark 6) and line a baking sheet with parchment paper.
Step 2: Make the meatballs. Combine 1 pound (453.59 grams) of ground chicken, 1 cup (60 grams) of Panko breadcrumbs, 1 large beaten egg (50 grams), 1 tablespoon (14.79 milliliters) of soy sauce, 1 teaspoon (3 grams) of garlic powder, 1 teaspoon (2 grams) of onion powder, and ¼ teaspoon (1.5 grams) each of salt & pepper in a bowl. Form the meatballs into small 1-inch balls.
Step 3: Bake. Next, place the chicken meatballs on your prepared baking sheet, then bake at 400°F (205°C/Gas Mark 6) for 18-22 minutes.
Step 4: Combine and serve. If you are using store-bought sauce, combine the freshly sliced medium pineapple (905 g) with the sauce in a skillet over medium-low heat until warm. Add the meatballs and serve while warm.
Make The Pineapple Teriyaki Sauce
Step 5: Make the sauce. Combine ¼ cup (59.15 milliliters) of soy sauce, ½ cup (118.29 milliliters) of pineapple juice, ¼ cup (55 grams) of light brown sugar, 1 teaspoon (4.93 milliliters) of rice vinegar, ½ tablespoon (4 grams) of minced garlic, 1 teaspoon (2 grams) of ginger, and 1 tablespoon (8 grams) of cornstarch in a large saucepan or skillet and bring to a low simmer as the sauce thickens and the sugar melts. Remove from heat, and the sauce will continue to thicken.
Step 6: Add pineapple. Transfer the cooked meatballs and pineapple chunks to a bowl or skillet, pour the teriyaki sauce over the top, and stir to combine.
Step 7: Enjoy. Serve immediately. Garnish with optional chopped 2 green onions (24 grams) if desired.
🍚 What To Serve With Teriyaki Chicken Meatballs
My favorite way to serve these meatballs is over a steaming bed of Jasmine rice with a sprinkle of green onions. You could also pile the baked meatballs on top of some teriyaki noodles for a double dose of teriyaki flavor!
Any side dishes you'd serve with teriyaki chicken would taste perfectly wonderful with these meatballs. They truly make for an easy and versatile meal! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Mixing the ground meat and forming the meatballs with your hands is easiest. You can always use gloves if you don’t like touching meat. A melon baller or ice cream scoop is useful for perfectly portioned meatballs.
- Temp the chicken meatballs with a meat thermometer to ensure that your meatballs have reached an internal temperature of at least 165°F (74°C).
- You can omit the pineapple completely and toss your meatballs in traditional teriyaki sauce instead if you prefer. If leaving out the pineapple, swap the pineapple juice in the teriyaki sauce for orange juice.
- You will need about 1 cup of sauce if you are using store-bought or pre-made teriyaki sauce.
- One whole 2-2 ½ pound pineapple yields about 4-4 ½ cups of pineapple chunks. An 8-ounce can of pineapple chunks is about 1 cup drained. And a 20-ounce can of pineapple chunks is about 2 ½ cups drained.
- If desired, you can air fry the chicken meatballs in your air fryer basket for 10 minutes at 380°F (195°C).
🥄 Make Ahead Options
To prepare your meatballs in advance, form the meatballs as directed. Next, line an airtight container with parchment paper and place the unbaked meatballs inside.
They can be kept in the fridge for up to 48 hours. Once you're ready, bake your meatballs as directed.
The pineapple teriyaki sauce (or regular teriyaki sauce) can also be made in advance and refrigerated in a sealed jar for up to 2 weeks. Or you can whip up your sauce as the meatballs bake.
🥡 Storing & Reheating
Let your teriyaki meatballs cool, then transfer them to an airtight container. They can be kept in the fridge for up to 3 days.
Reheating Teriyaki Chicken Meatballs
Reheat your sauce and meatballs in a large skillet over medium heat. While heating, stir occasionally until warmed through, and add a splash of water to thin out the sauce as needed.
Freezing Teriyaki Chicken Meatballs
You can freeze your meatballs and sauce with or without pineapple. Put everything in a heavy-duty freezer bag, squeeze out excess air, seal, and freeze for up to 3 months. Let the meatballs thaw in the fridge overnight before reheating.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Yes! You don't have to make the pineapple teriyaki sauce by any means. If you have a favorite brand, swap it in and follow the 'make the chicken meatballs' half of the instructions only.
You can easily swap these chicken meatballs for your favorite beef meatballs. Just cook the meatballs, make your sauce, and combine as instructed! (This sauce would be super tasty with my Chinese beef meatballs, as seen here).
Yes, you can freeze the meatballs baked or unbaked with or without the sauce. Just make sure they are in an airtight bag or container. You should thaw them in the fridge overnight and bake/reheat them within three months.
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📖 Recipe Card
Teriyaki Chicken Meatballs with Pineapple
Ingredients
Chicken Meatballs
- 1 lb ground chicken
- 1 cup Panko breadcrumbs
- 1 large egg (beaten)
- 1 tablespoon soy sauce (use low sodium soy sauce if desired)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon each, salt & pepper (to taste - omit the salt if desired)
Pineapple Teriyaki Sauce
- ¼ cup soy sauce
- ½ cup pineapple juice (or orange juice if not using pineapple)
- ¼ cup light brown sugar packed
- 1 teaspoon rice vinegar
- ½ tablespoon garlic (minced)
- 1 teaspoon ginger (peeled, minced)
- 1 tablespoon cornstarch
Teriyaki Chicken Pineapple Meatballs
- 1 medium pineapple (cored and cut into chunks)
- 2 green onions (optional, chopped, for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make The Chicken Meatballs
- Preheat your oven to 400°F (205°C/Gas Mark 6) and line a baking sheet with parchment paper.
- Combine 1 lb ground chicken, 1 cup Panko breadcrumbs, 1 large egg, 1 tablespoon soy sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ¼ teaspoon each, salt & pepper in a bowl. Form the meatballs into small 1-inch balls.
- Place the chicken meatballs on your prepared baking sheet, then bake at 400°F (205°C/Gas Mark 6) for 18-22 minutes.
- If you are using store-bought sauce, combine the freshly sliced 1 medium pineapple with the sauce in a skillet over medium-low heat until warmed through. Add the meatballs and serve while warm.
Make The Pineapple Teriyaki Sauce
- Combine ¼ cup soy sauce, ½ cup pineapple juice, ¼ cup light brown sugar, 1 teaspoon rice vinegar, ½ tablespoon garlic, 1 teaspoon ginger, and 1 tablespoon cornstarch in a large saucepan or skillet and bring to a low simmer as the sauce thickens and the sugar melts. Remove from heat; the sauce will continue to thicken.
- Transfer the cooked meatballs and pineapple chunks to a bowl or your skillet, pour the teriyaki sauce over the top, and stir to combine.
- Serve immediately. Garnish with the optional sliced 2 green onions if desired.
Notes
- Mixing the ground meat and forming the meatballs with your hands is easiest. You can always use gloves to keep your hands clean, but the meatballs are easier to form with bare hands.
- Temp the chicken meatballs with a meat thermometer until they reach an internal temperature of at least 165°F (74°C).
- You can omit the pineapple completely and toss your meatballs in traditional teriyaki sauce if you prefer. If omitting the pineapple, swap the pineapple juice for orange juice.
- Approximately 1 cup of sauce is needed if you use store-bought teriyaki sauce.
- One whole 2-2 ½ pound pineapple yields approximately 4-4 ½ cups of pineapple chunks. An 8-ounce can of pineapple chunks is approximately 1 cup drained. And a 20-ounce can of pineapple chunks is approximately 2 ½ cups drained.
- If desired, you can air fry the chicken meatballs in your air fryer for 10 minutes at 380°F (195°C).
- Let your teriyaki meatballs cool, then transfer them to an airtight container. They can be kept in the refrigerator for up to 3 days.
- Reheat your sauce and meatballs in a large skillet over medium heat. Stir occasionally until warmed through, and add a splash of water to thin out the sauce as needed.
- You can freeze your meatballs and sauce with or without pineapple. Put everything in a heavy-duty freezer bag, squeeze out excess air, seal, and freeze for up to 3 months. Let the meatballs thaw in the fridge overnight before reheating.
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