Description
These Chicken Teriyaki Pineapple Meatballs are protein packed and flavor filled! The meatballs are juicy and made with ground chicken, then tossed in a sticky pineapple teriyaki sauce. These are incredible and so easy to make in less than 45 minutes!
Ingredients
Scale
Chicken Meatballs:
- 1 lb ground chicken
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, peel and grated fine
- 1 egg
- 1 cup panko breadcrumbs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sesame oil
- 2 cups fresh pineapple chunks
- 1 small yellow onion, cut into chunks
Teriyaki Pineapple Sauce:
- 1/3 cup pineapple juice
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons hoisin sauce
- 1/3 cup honey
- 1/2 teaspoon sriracha
- 1 teaspoon freshly grated ginger
Optional Ingredients:
- 1 tablespoon green onion, finely sliced on a bias
- 1 teaspoon sesame seeds
Instructions
- Preheat the oven to 350 degrees. Into a large bowl, combine ground chicken, egg, ground ginger, granulated garlic, salt, pepper, panko, garlic, and 1 teaspoon fresh ginger. Gently mix together with your hands or a spoon.
- Line a cookie sheet with parchment paper and roll the ground chicken mixture into medium sized meatballs. Bake for 15-20 minutes, until the internal temperature reaches 165 degrees.
- While the meatballs are baking, heat a large skillet over medium heat on the stovetop. Pour in sesame oil and allow it to heat up. Add in onion with a pinch of salt, and allow it to soften and brown on the edges for about 4-5 minutes, stirring frequently. Add in the pineapple chunks and cook for 2 more minutes. Remove the onion and pineapple to a plate.
- Once the meatballs reach 165 degrees internally remove them from the oven and set aside.
- Into the large skillet, pour in pineapple juice, soy sauce, rice vinegar, hoisin, honey, sriracha and remaining teaspoon of fresh ginger. Stir to combine and heat over medium heat until the sauce starts to bubble. Stir frequently while allowing the sauce to thicken even more for a few minutes. Once the sauce is very thick and sticky, turn off the heat.
- Toss the meatballs, onions and pineapple into the teriyaki pineapple sauce. Top with sesame seeds and green onion. Serve and enjoy!
Notes
- Make sure the grated ginger combines into the entire meatball mix and doesn't stay together in just one spot, like it loves to do.
- Handle the meatball mix as little as possible and wash your hands half way through rolling, if needed, to create less stickiness.
- Roll the meatballs into a medium size to create 15 to 16 meatballs. If they're smaller they will cook faster and if they're bigger, they will take a bit longer.
- It's important to allow the sauce to really bubble up and thicken, but don't let it burn.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Asian