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The Boat Shed Kitchen

Pineapple Teriyaki Chicken Meatballs

These pineapple teriyaki chicken meatballs are baked until golden, then coated in a glossy, homemade teriyaki sauce infused with pineapple, garlic, and ginger. They’re sweet, savory, and perfect for meal prep, family dinners, or party platters.
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Prep Time 20 minutes
Cook Time 20 minutes
Sauce + Simmer 10 minutes
Total Time 50 minutes
Servings: 4
Calories: 330
Ingredients Method Notes

Ingredients
  

For the Meatballs:
  • 1½ lbs ground chicken
  • ½ cup crushed pineapple drained
  • ½ cup panko breadcrumbs
  • 2 green onions chopped
  • 1 egg
  • 2 cloves garlic minced
  • 1 tsp grated fresh ginger
  • Salt and pepper to taste
For the Teriyaki Sauce:
  • 1 cup pineapple juice
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • 1 tsp grated fresh ginger
  • 1 clove garlic minced
  • 1 tbsp cornstarch + 2 tbsp water

Method
 

  1. Preheat oven to 400°F. Line and grease a baking sheet.
  2. In a bowl, mix all meatball ingredients. Form into 1.5-inch balls.
  3. Bake for 20–22 mins until golden and cooked through.
  4. In a saucepan, combine sauce ingredients (except cornstarch slurry).
  5. Bring to simmer. Add slurry and stir until thickened.
  6. Add meatballs to sauce and coat evenly. Simmer a few minutes.
  7. Serve warm over rice. Garnish as desired.
  8. See full steps with tips & photos → https://theboatshedcafe.com/pineapple-teriyaki-chicken-meatballs/

Notes

  • Drain the crushed pineapple well so the meatball mixture isn’t too wet.
  • You can prep and freeze the uncooked meatballs for later use—just thaw and bake when ready.
  • For a spicier version, add a pinch of red pepper flakes to the sauce.