Teriyaki Pineapple Chicken Meatballs
Equipment
- large mixing bowl
- large sheet pan lined with parchment
- 1 inch cookie scoop
- large skillet
Ingredients
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
Instructions
- 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.
