Teriyaki Pineapple Chicken Meatballs


Teriyaki Pineapple Chicken Meatballs

Course Main Course
Cuisine American
Author Catherine’s Plates


  • large mixing bowl
  • large sheet pan lined with parchment
  • 1 inch cookie scoop
  • large skillet


Meatball Mixture

  • 1 lb ground chicken
  • 1/4 cup panko crumbs
  • 8 oz can crushed pineapple, drained (reserve the juice)
  • 3 TBS milk
  • 2 TBS soy sauce
  • 3 green onions, sliced thin
  • 2 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Saucy Glaze

  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4-1/2 cup pineapple juice (reserved from the crushed pineapple)
  • 2 tsp garlic, minced
  • 1/2 tsp ginger, minced
  • 1 TBS corn starch + 1 TBS water


  • Preheat oven to 500 degrees. Line a 9 x 13 baking sheet with parchment paper or lightly spray with non-stick cooking spray.
  • In a large mixing bowl combine all chicken meatball mixture ingredients together. Using a small cookie scoop form 1- 1 1/2 inch rounded meatballs. Place meatballs onto prepared sheet pan.
    Bake in preheated oven for 15 minutes or until fully cooked. Internal temperature should at least be 165 degrees.
  • While meatballs are still baking, whisk together soy sauce, brown sugar, pineapple juice, garlic, and ginger together until sugar has dissolved. Season with salt & pepper, if needed. Let simmer for 5 minutes. Stir in a slurry of combined corn starch and water to thicken.
    Add cooked meatballs and stir to coat evenly. Serve over cooked rice, mashed potatoes, or egg noodles.