Pineapple Teriyaki Chicken Meatballs
Pineapple Teriyaki Chicken Meatballs : Sweet, Savory & Totally Irresistible
Juicy chicken meatballs coated in a sticky-sweet pineapple teriyaki glaze? Yes, please. These pineapple teriyaki chicken meatballs are the perfect mix of sweet, savory, and umami-rich goodness. They’re bite-sized, easy to prep, and make an amazing dinner, meal prep, or party appetizer.
At Tasty Plated, Chef Rachael takes these little flavor bombs to the next level by using fresh pineapple, a homemade glaze, and oven-baked meatballs for a dish that’s healthier, but still totally addictive.
• What Makes Pineapple Teriyaki Chicken Meatballs So Irresistible?
This dish takes the best parts of Asian-inspired comfort food, tender meatballs, sticky sauce, and vibrant ingredients, and adds tropical flair with pineapple.
Here’s why these meatballs are always a hit:
Baked, not fried, for a lighter texture
Pineapple in the sauce and in the meatballs adds juicy sweetness
Sticky teriyaki glaze caramelizes beautifully
Perfect for meal prep, freezer-friendly, and kid-approved
Works with rice, noodles, or lettuce wraps
• Chef Rachael’s Pineapple Teriyaki Chicken Meatball Method
Chef Rachael believes in flavor-forward meals that feel indulgent, but are simple and nourishing. This recipe layers sweet pineapple and savory umami flavors into tender chicken meatballs that bake perfectly in just 20 minutes.
Chef Rachael’s Key Tips
Use finely chopped pineapple, not crushed, for better texture in the meatballs
Don’t overmix the meat to keep the meatballs tender, not tough
Chill the mixture before rolling for easy handling
Roast, don’t fry, for even cooking and less mess
Thicken the teriyaki glaze on the stove until it clings to a spoon
Chef Rachael also recommends finishing with a sprinkle of sesame seeds and scallions for texture and color.
• Tasty Plated’s Step-by-Step Pineapple Teriyaki Chicken Meatballs Recipe
This recipe makes 20-24 small meatballs, perfect for 4 servings or a platter of appetizers.
Ingredients
For the Meatballs,
1½ lbs. ground chicken
½ cup finely diced pineapple
½ cup breadcrumbs (or almond flour for GF)
1 egg
2 green onions, finely chopped
2 tsp soy sauce
1 tsp garlic powder
½ tsp ginger powder
¼ tsp salt
¼ tsp black pepper
For the Teriyaki Sauce :
½ cup pineapple juice
⅓ cup low-sodium soy sauce
2 tbsp brown sugar
1 tbsp honey
1 clove garlic, minced
½ tsp ginger (fresh or ground)
1 tbsp cornstarch + 2 tbsp water (for thickening)
Garnish :
Toasted sesame seeds
Sliced green onions
Extra pineapple chunks (optional)
• Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Mix meatball ingredients in a large bowl. Stir gently until combined, don’t overwork.
Chill mixture in the fridge for 15 minutes, then form into 1-inch balls.
Bake meatballs for 18-20 minutes or until golden and cooked through.
Make the glaze: In a saucepan, mix pineapple juice, soy sauce, sugar, honey, garlic, and ginger. Simmer for 3-5 minutes. Add cornstarch slurry and stir until thickened.
Glaze and serve: Toss baked meatballs in sauce. Garnish with sesame and scallions.
• Teriyaki Flavor Variations & Texture Table
| Version | Add-In or Swap | Flavor Notes | Texture Outcome |
|---|---|---|---|
| Classic Teriyaki | Use only soy, garlic, sugar | Deep umami, slightly sweet | Sticky and rich |
| Spicy Teriyaki | Add sriracha or chili flakes | Heat-balanced sweetness | Thick with bite |
| Tropical Twist | Extra pineapple chunks inside | Sweeter, brighter | Juicy and tender |
| Sesame-Ginger Glaze | Add tahini or sesame oil | Earthy, nutty | Silky and bold |
• Serving Ideas, Pairings & Customizations
Chef Rachael’s meatballs are incredibly versatile. Try them with:
Steamed jasmine rice or coconut rice
Sautéed Bok choy or snap peas
Wrapped in lettuce leaves with carrots and cucumbers
Toothpick skewered as party bites
Served over noodles with extra glaze
Bonus Tip, Serve with lime wedges or chopped cilantro for a citrusy finish.
• Storage, Meal Prep & Freezer Tips
| Storage Method | Lasts For | Best Practice |
|---|---|---|
| Fridge (cooked) | 3-4 days | Store glazed or plain, reheat in microwave or pan |
| Freezer (meatballs only) | Up to 2 months | Freeze on sheet tray first, then bag, reheat in oven |
| Freezer (with glaze) | 1 month | Let cool completely before freezing, defrost overnight |
| Reheat tip | Until hot | Heat gently with a splash of water to rehydrate the glaze |
Meal prep win, Portion with rice and steamed veg in containers for quick weekday lunches.
• FAQs About Pineapple Teriyaki Chicken Meatballs
1. Can I use ground turkey instead of chicken?
Absolutely. Ground turkey works just as well, just keep an eye on moisture levels.
2. Is this recipe gluten-free?
Use gluten-free soy sauce (like tamari) and almond flour instead of breadcrumbs.
3. Can I make the sauce ahead of time?
Yes, the teriyaki glaze can be made 3-4 days in advance and stored in the fridge.
4. What if I don’t have pineapple juice?
Blend fresh pineapple and strain, or use apple juice with extra vinegar and sugar for a similar effect.
• Conclusion
Pineapple teriyaki chicken meatballs are the sweet-savory bite-sized dish that fits every craving. With just the right stickiness, juicy chicken texture, and that signature tangy glaze, they’re an instant crowd-pleaser.
Thanks to Chef Rachael’s easy and adaptable recipe at Tasty Plated, these meatballs go from simple to sensational in under 30 minutes. Whether you’re hosting a gathering or meal prepping for the week, this tropical twist on comfort food is one recipe you’ll keep on repeat.
Explore more savory, simple dishes like this at tastyplated.com where flavor meets simplicity.