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Super moist chicken meatballs bubble away in a sweet homemade pineapple teriyaki glaze. Everyone in my house grabs seconds! They’ve got a little zip from ginger, just enough sweetness, and that classic sticky-style glaze on every piece.
Whenever I put these out for dinner or a potluck, people instantly want to know how I made them. I actually started making these when my kids were tiny—now it’s their top pick for any birthday or Sunday meal.
Delicious Ingredients
- Cornstarch: thickens the sauce—just mix it with some water before stirring in so you don’t get lumps
- Brown sugar: adds deeper caramel flavor and will help the glaze coat the meatballs perfectly as they cook
- Black pepper: brings just enough warmth and ties everything together
- Fresh garlic and ginger: give a punchy aroma and real teriyaki taste—if you can, go for fresh here
- Green onions: slice them for a pop of color and a hint of onion flavor against the sweet sauce
- Reduced-sodium soy sauce: keeps things flavorful without going overboard on salt so taste before adding extra
- Milk: keeps meatballs soft and moist—plant-based or regular both work
- Crushed pineapple: makes every bite moist and sweet—drain and press for the most flavor
- Panko breadcrumbs: stick everything together and keep it ultra tender—Japanese-style gives the best texture
- Ground chicken: keeps things super juicy—get it fresh for the best bite
Simple How-To Guide
- Finish and Serve:
- Scoop those glossy meatballs over fresh hot rice, and throw on some extra green onion or sesame seeds for a crunchy kick if you like
- Coat with Teriyaki:
- When the meatballs are done, drop them into your thickened glaze in the pan. Turn gently to coat then let them soak just a couple minutes more
- Thicken the Glaze:
- Whisk up your cornstarch in water into a smooth slurry, then pour it slowly into the simmering sauce, whisking away. Let it bubble 5 minutes or so until thick and silky
- Simmer the Sauce:
- While the meatballs are in the oven, add soy sauce, water, brown sugar, the pineapple juice you saved, ginger, and garlic to a pot. Keep whisking over medium until the sugar melts—should only take a few minutes
- Bake It Up:
- Slide the sheet into your hot oven and cook for about 15 minutes. Look for golden tops and make sure the inside hits 165°F so they’re fully set
- Form Those Meatballs:
- Scoop out golf ball-sized mounds—about an inch and a half each. Put them with plenty of space so they’ll brown all around in the oven
- Mix It All:
- Toss ground chicken, panko, well-pressed pineapple, milk, soy sauce, green onions, garlic, ginger, and pepper together until combined. Stop as soon as it comes together so the meatballs stay springy, not tough
- Heat Up and Prep:
- Crank up your oven to 500°F and prep your baking tray with either parchment or a good squirt of nonstick spray. The blast of heat makes the meatballs juicy and golden
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Pineapple just makes this dish sing. The first time I made these for my family, the kids asked if I’d made sweet “meatball candy.” I always go heavy on the extra sauce at the table too—it’s a must in our house!
Keep ’Em Fresh
If you've got leftovers, keep them tightly sealed in the fridge and they’ll be good for three days. Or freeze them for up to three months—they thaw like a charm. Warm back up in the microwave or gently on the stove—just add a splash of water so the sauce stays loose and glossy.
Swap It Up
No ground chicken? Ground turkey or lean pork are both great. For gluten-free, use GF panko or smashed-up rice crackers. If you're out of fresh ginger or garlic, paste or frozen cubes are super handy and taste awesome.
How to Dish It Out
They’re amazing over regular white rice, but brown rice or quick stir-fried noodles work great too. Looking for less carbs? Try them on steamed broccoli or popped inside lettuce leaves for a cool hands-on snack.
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Teriyaki Traditions
Teriyaki started in Japan—usually grilling or broiling things covered in that famous shiny soy and sugar glaze. Here, you get all the classic flavors, but baked for easy cleanup and finished off with sweet, tropical pineapple. Both kids and adults love it!
Frequently Asked Questions
- → What's the trick for juicy chicken meatballs?
Combining panko, milk, and pineapple keeps everything moist and soft. Baking quickly with a hot oven helps stop them from drying out, too.
- → Can I swap canned pineapple for fresh?
Yep, just finely dice fresh pineapple and squeeze out the juice. You'll want both the bits and juice for maximum flavor here.
- → Does ground ginger work if I don't have fresh?
Yep, either works! Go lighter with powdered though, since it's a bit stronger—otherwise you might overpower the dish.
- → How do I keep leftovers?
Let leftovers cool, then pop them with the sauce in a sealed container. They'll be good in the fridge for 3 days, or you can freeze them for about 3 months.
- → Is this an easy make-ahead party food?
For sure. Get everything ready beforehand, then warm up meatballs and sauce together when you're ready to serve. Makes things simple for get-togethers.