Pineapple Teriyaki Chicken Meatballs

Every once in a while, I stumble upon a dish that checks all the boxes—easy to prep, loaded with flavor, and loved by both adults and kids.

These Pineapple Teriyaki Chicken Meatballs are one of those dishes.

They’re juicy, slightly sweet, packed with garlic and ginger, and drenched in a glossy pineapple teriyaki sauce.

Whether you’re serving them as a weeknight dinner or making a double batch for meal prep, these meatballs never fail to satisfy.

Why You’ll Love This Recipe

Sweet and savory teriyaki glaze with real pineapple

Juicy chicken meatballs with aromatic garlic and ginger

Baked or pan-fried—your choice!

Kid-friendly and perfect with rice or noodles

Great for parties, meal prep, or freezer meals

What You’ll Need (Ingredient Highlights)

Ground chicken – lean and juicy base for the meatballs

Crushed pineapple – adds moisture and subtle sweetness

Panko breadcrumbs – for a tender, not dense texture

Green onions, garlic, ginger – fresh and aromatic

Soy sauce + brown sugar – flavor base of the sauce

Cornstarch slurry – thickens the teriyaki glaze

Pineapple juice – sweetens the sauce naturally

Pro Tips Before You Start

Use canned crushed pineapple in juice, not syrup

Don’t overmix the meatball mixture—just until combined

Use a cookie scoop for uniform meatballs

Line your baking sheet with parchment for easy cleanup

Double the sauce—it’s great over rice or veggies!

How to Make Pineapple Teriyaki Chicken Meatballs

Step 1: Preheat and Prep

Preheat oven to 400°F (200°C).

Line a baking sheet with parchment paper or foil and lightly grease it.

Step 2: Make the Meatball Mixture

In a large bowl, combine ground chicken, crushed pineapple (drained), chopped green onions, garlic, ginger, egg, and panko breadcrumbs.

Season with a pinch of salt and pepper. Mix gently with your hands or a spoon until just combined.

Step 3: Form and Bake

Using a cookie scoop or your hands, form the mixture into 1.5-inch meatballs and place on the prepared baking sheet.

Bake for 20–22 minutes, or until golden and cooked through.

Step 4: Make the Sauce

While the meatballs bake, add pineapple juice, soy sauce, brown sugar, garlic, and ginger to a saucepan over medium heat.

In a small bowl, whisk cornstarch with water to make a slurry.

When the sauce starts to simmer, stir in the slurry and cook until thickened, about 2–3 minutes.

Step 5: Coat the Meatballs

Once baked, transfer the meatballs into the sauce and toss gently to coat.

Let them simmer for a couple of minutes to soak up flavor.

Step 6: Serve

Serve warm over white rice, topped with extra green onions or sesame seeds if desired.

What to Serve It With

Steamed jasmine rice or brown rice

Stir-fried vegetables or bok choy

Ramen or soba noodles

Asian-style cucumber salad

Fresh pineapple chunks or a fruit salad

Variations / Substitutions

Swap ground chicken for turkey or pork

Add finely grated carrots or zucchini into the meatballs

Make it spicy with sriracha or chili flakes in the sauce

Use gluten-free soy sauce and panko if needed

Shape into mini meatballs for party appetizers

Storage & Leftovers

Store in an airtight container in the fridge for 3–4 days

Freeze cooked meatballs (with or without sauce) up to 2 months

Reheat gently in a pan with a splash of water or broth

Sauce may thicken after chilling—add a little juice to loosen

Great for lunch boxes or over salad the next day

FAQs

Can I use fresh pineapple instead of canned?
Yes, just chop finely and drain well before mixing.

You’ll also need pineapple juice for the sauce.

Can I pan-fry the meatballs instead of baking?
Definitely! Cook in a skillet over medium heat until browned and cooked through, about 8–10 minutes.

Can I double the sauce?
Yes! It’s delicious over rice and veggies—highly recommend making extra.

Do I have to drain the pineapple?
Yes. Too much liquid will make the meatballs fall apart.

Can I make them ahead of time?
Absolutely. Assemble and chill uncooked meatballs for up to 24 hours before baking.

What if I don’t eat chicken?
Ground turkey or even plant-based ground “meat” works great as a substitute.

Final Thoughts

These Pineapple Teriyaki Chicken Meatballs are everything you want in a dinner: flavorful, family-friendly, and fast.

The sweet-savory sauce, juicy texture, and tropical twist make them stand out from the usual meatball routine.

Try them once, and they might just become your new weeknight favorite.

Bonus? They reheat like a dream.