Description
These easy Pineapple Teriyaki Chicken Meatballs are a flavorful 30-minute dinner made with tender ground chicken, crushed pineapple, green onions, garlic, and ginger. Baked until juicy and coated in a sweet homemade pineapple teriyaki sauce, they are delicious served over rice for a family-friendly meal.
Ingredients
- 1 lb ground chicken
- 1/4 cup panko breadcrumbs
- 1/4 cup crushed pineapple, drained (reserve the juice)
- 3 tablespoons milk
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons sliced green onions
- 2 garlic cloves
- 1 teaspoon fresh ginger
- ¼ teaspoon pepper
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup water
- 1/4 cup brown sugar
- 1/4 cup reserved pineapple juice
- 2 garlic cloves
- ½ teaspoon fresh ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Heat oven to 500°. Spray a 9×13 baking dish or cookie sheet very well with cooking spray or line with parchment paper.
- In a large mixing bowl, combine all the chicken meatball ingredients and mix together well.
- Form the mixture into golf-ball-sized meatballs and place them in the prepared baking dish or on the cookie sheet. You should get about 21 meatballs.
- Cook for 15 minutes, or until the meatballs are fully cooked and the internal temperature reaches 165°.
- While the meatballs are cooking, prepare the sauce. Combine soy sauce, brown sugar, water, pineapple juice, garlic, and ginger in a large skillet or saucepan. Whisk over medium heat until the sugar has dissolved.
- Stir together the cornstarch and 1 tablespoon water, then add the mixture to the teriyaki sauce. Let the sauce simmer until thickened, about 5 minutes.
- When the meatballs are done, add them to the teriyaki sauce and gently toss until all the meatballs are coated. Let simmer for a few minutes, then serve over rice.
Notes
- For the pineapple juice, drain an 8-ounce can of crushed pineapple through a colander and press down with the back of a spoon to collect about 1/4 cup juice. The same can provides enough crushed pineapple for the meatballs, with some leftover.
- The oven temperature is 500°F. Although it seems high, this helps the meatballs cook quickly.
- The recipe makes about 20-21 meatballs. Nutrition is based on 5 servings, with each serving containing 4 meatballs and a portion of teriyaki sauce for drizzling. Rice is not included.
- If using dried ground ginger, use half the amount called for. Use 1/2 teaspoon dried ginger for 1 teaspoon fresh ginger and 1/4 teaspoon dried ginger for 1/2 teaspoon fresh ginger. Fresh ginger or ginger paste provides the best flavor.
- Fresh garlic cloves can be minced or pressed, or you can use chopped garlic from a jar or garlic paste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American