PINEAPPLE TERIYAKI CHICKEN MEATBALLS
These pineapple teriyaki chicken meatballs are sweet, savory, and packed with flavor. They're perfect for a quick dinner or a fun appetizer!
Servings: 4 servings
Ingredients
For The Meatballs:
- 1 pound ground chicken
- 1/3 cup panko breadcrumbs
- 1/3 cup sliced green onions
- 1 tablespoon low-sodium soy sauce
- 1 egg
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
For The Pineapple Teriyaki Sauce:
- 8 ounce can of crushed pineapple in its juices no sugar added
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons honey
- 1/2 teaspoon grated fresh ginger
Instructions
- Add the ground chicken, breadcrumbs, sliced green onions, low-sodium soy sauce, egg, garlic powder, salt, and pepper to a large bowl.
- Thoroughly combine the ingredients in the bowl to form the meatball mixture.
- Use a 1-tablespoon cookie scoop to portion out 20-24 meatballs. Gently roll each portion into a ball and place them on a baking sheet lined with parchment paper.
- Bake the meatballs at 400°F for 15-18 minutes, or until the meatballs are fully cooked and reach an internal temperature of 165°F.
- While the meatballs bake, make the pineapple teriyaki sauce. Peel and grate the fresh ginger. In a saucepan, combine the crushed pineapple, low-sodium soy sauce, honey, and grated fresh ginger.
- Use an immersion blender to puree the sauce directly in the saucepan, or blend the mixture in a blender or food processor until smooth. Then, heat the sauce over medium-low heat until warmed through.
- Add the cooked meatballs to the sauce and toss to coat, or pour the sauce over the meatballs before serving.
Video
Notes
- Ground Chicken Swap: You can substitute the ground chicken with ground chicken breast for a leaner option. Or, make these meatballs with ground turkey or ground turkey breast.
- Gluten-Free Option: Use gluten-free breadcrumbs and tamari instead of soy sauce.
- Honey Substitution: You can substitute the honey with maple syrup or sugar-free maple syrup.
- Ginger: Don’t have fresh ginger? Use a frozen ginger cube instead! Or, you can buy fresh ginger and freeze the leftovers for future use. From there, just grate it straight from the freezer when needed.
- Blend The Sauce: We like to blend the pineapple teriyaki sauce using a blender, food processor, or immersion blender for a smoother consistency. You can leave it chunky if you are short on time.
- Storage: Store leftover teriyaki meatballs in an airtight container in the refrigerator for 2-3 days.
Nutrition
Calories: 254kcal | Carbohydrates: 17.8g | Protein: 21.2g | Fat: 11.5g | Saturated Fat: 3.2g | Cholesterol: 126mg | Sodium: 330mg | Fiber: 0.9g | Sugar: 10.3g