Pineapple Teriyaki Chicken Meatballs

 

 

 
  
 

 Pineapple Teriyaki Chicken Meatballs

This recipe is an easy 30 minute dinner with ground chicken, crushed pineapple, and a homemade teriyaki sauce. Ground chicken meatballs bursting with pineapple teriyaki flavor. Serve over rice for a delicious dinner that everyone will love.

 Meatballs

• 1 lb ground chicken
• 1/4 cup panko breadcrumbs
• 1/4 cup crushed pineapple drained (reserve the juice)
• 3 tablespoons milk
• 2 tablespoon reduced-sodium soy sauce
• 2 tablespoons sliced green onions
• 2 garlic cloves
• 1 teaspoon fresh ginger
• ¼ teaspoon pepper
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Pineapple Teriyaki Sauce

1/2 cup reduced-sodium soy sauce
1/3 cup water
1/4 cup brown sugar
1/4 cup reserved pineapple juice
2 garlic cloves
½ teaspoon fresh ginger
1 tablespoon cornstarch
1 tablespoon water
1 cup pineapple chunks

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In large mixing bowl combine all the meatball ingredients and mix together well.

Heat a large skillet over medium high heat until butter and oil melt. Form into meatballs and place in the skillet to brown on all sides. You should get about 20 meatballs, more or less.

Cook for 15 minutes or until meatballs are fully cooked. Temperature inside the meatball needs to be at 165°.

 

 

 

 

 

 

 

 

 

 

 

 

 

While meatballs are cooking prepare the sauce:

Combine soy sauce, brown sugar, water, pineapple juice, garlic, and ginger in a large skillet pan or saucepan. Whisk together over medium heat until sugar has dissolved. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir together the cornstarch and water and add to the teriyaki sauce. Let the sauce simmer until it has thickened, about 5 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

When meatballs are done add them to the teriyaki sauce and combine together so all meatballs are coated. I like to throw in some chunks of pineapple at this point just to warm in the sauce.

Let simmer for a few minutes and then serve over rice. 

 

 

 

 

 

 

 

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