Dinner

Pineapple Teriyaki Chicken Meatballs Recipe

ByHarry Bern January 16, 2026January 16, 2026

Introduction

These Pineapple Teriyaki Chicken Meatballs offer a delightful balance of sweet and savory flavors, perfect for a quick weeknight dinner. Juicy meatballs combined with tangy pineapple and a rich homemade teriyaki sauce make this dish irresistible and family-friendly.

A white bowl holds a serving of white rice as the base layer, topped with bright green roasted broccoli and thin strips of red bell pepper arranged around the edges, adding color contrast. Four glossy, golden-brown meatballs coated in a shiny sauce sit in the center, sprinkled with white sesame seeds and garnished with small pieces of chopped green onion. A pair of light brown wooden chopsticks rests over the top edge of the bowl. The bowl is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground chicken
¼ cup panko bread crumbs
¼ cup crushed pineapple, juice drained but reserved
2 tablespoons green onion, white & green divided, diced
1 tablespoon soy sauce
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup low sodium soy sauce
⅓ cup water
¼ cup light brown sugar
6 tablespoons pineapple juice, reserved from the canned pineapple
½ teaspoon garlic powder
½ teaspoon fresh ginger, grated
½ teaspoon sesame oil
4 teaspoons cornstarch
4 teaspoons water
4 cups broccoli florets
1 medium red bell pepper, sliced
Spray olive oil
Salt & pepper to taste
Rice for serving

Instructions

Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Step 2: Prepare the meatballs by combining ground chicken, panko, crushed pineapple, the white portion of the green onions, soy sauce, minced garlic, grated fresh ginger, kosher salt, and black pepper in a large mixing bowl. Mix until uniform.
Step 3: Portion the mixture into meatballs using a cookie scoop or your hands to make about 17-18 even-sized balls. Place them on the prepared baking sheet with space between each.
Step 4: Add the broccoli florets and red bell pepper slices to the other half of the baking sheet. Spray them lightly with olive oil and season with salt and pepper.
Step 5: Bake for 25-30 minutes, or until the meatballs reach an internal temperature of 165°F and the vegetables are tender.
Step 6: While baking, make the teriyaki sauce by combining soy sauce, ¼ cup water, brown sugar, reserved pineapple juice, garlic powder, grated ginger, and sesame oil in a small saucepan over medium heat.
Step 7: Once the sugar dissolves and the sauce begins simmering, whisk together cornstarch and 4 teaspoons water to create a slurry. Slowly add this to the sauce, whisking constantly until it thickens, about 2-3 minutes.
Step 8: When meatballs are cooked, toss them in the warm teriyaki sauce. Serve the meatballs and roasted vegetables over rice. Garnish with sesame seeds and the remaining sliced green onions.

Tips & Variations

For extra flavor, add a splash of rice vinegar or a pinch of red pepper flakes to the teriyaki sauce.
Substitute ground turkey or pork for chicken if preferred.
Use fresh pineapple chunks instead of canned for a brighter taste.
Serve with steamed jasmine or basmati rice for best results.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. The sauce may thicken when refrigerated; add a splash of water when reheating to loosen it.

How to Serve

This dish shows four golden-brown meatballs covered with shiny orange glaze and sprinkled with white sesame seeds, arranged loosely in the center. They sit on a bed of white rice, which forms the bottom layer with fluffy texture. Around and under the meatballs, there are bright green broccoli florets and pieces of red bell pepper, adding fresh and colorful contrast. Small slices of green onion are scattered on top, offering a fresh green touch. All of this is placed on a round white plate, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and store them uncooked in the fridge for up to 24 hours before baking. Alternatively, fully cooked meatballs can be refrigerated or frozen for later use.

Is there a way to make this recipe gluten-free?

Yes, use gluten-free panko or crushed gluten-free crackers, and replace soy sauce with tamari or a gluten-free soy sauce alternative.

Harry Bern