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Sticky Pineapple Teriyaki Chicken Meatballs are featured in this delicious and easy recipe.

Irresistible Sticky Pineapple Teriyaki Chicken Meatballs

These juicy chicken meatballs are coated in a flavorful sticky pineapple teriyaki sauce. The key to success lies in using breadcrumbs to keep the meatballs moist, balancing the teriyaki sauce flavors, and briefly cooking the pineapple to prevent mushiness.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6
Course: Appetizer, Main Course
Cuisine: Asian-inspired
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/4 cup chopped green onions
  • 1 tbsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup soy sauce
  • 1/4 cup mirin or 2 tbsp sake + 1 tbsp sugar
  • 1/4 cup brown sugar
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1/4 cup water
  • 1 clove garlic, minced
  • 1 inch ginger, grated
  • 1/4 tsp red pepper flakes optional
  • 1 cup fresh pineapple chunks or canned pineapple chunks, drained
  • 1 tbsp olive oil
  • Sesame seeds for garnish
  • Chopped green onions for garnish

Equipment

  • Large bowl
  • measuring cups and spoons
  • Mixing spoon
  • Skillet or baking sheet or air fryer
  • Parchment paper (if baking)
  • medium saucepan
  • whisk
  • spatula

Method
 

  1. Prepare the Pineapple: If using fresh pineapple, heat olive oil in a skillet over medium heat. Add pineapple chunks and cook for 3-5 minutes, or until lightly browned and slightly softened. Set aside. If using canned pineapple, drain well.
  2. Make the Meatballs: In a large bowl, combine panko breadcrumbs and milk. Let it sit for 5 minutes to soften the breadcrumbs. Add ground chicken, egg, minced garlic, grated ginger, chopped green onions, sesame oil, salt, and pepper. Gently mix until just combined. Be careful not to overmix.
  3. Shape the Meatballs: Using a spoon or your hands, form the mixture into 1-inch meatballs. You should get about 24-30 meatballs.
  4. Cook the Meatballs using one of the following methods:
  5. Skillet: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer (you may need to do this in batches) and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
  6. Oven: Preheat oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until cooked through.
  7. Air Fryer: Preheat air fryer to 375°F (190°C). Place the meatballs in the air fryer basket in a single layer (you may need to do this in batches). Cook for 10-12 minutes, or until cooked through, flipping halfway through.
  8. Make the Teriyaki Sauce: While the meatballs are cooking, prepare the teriyaki sauce. In a medium saucepan, whisk together soy sauce, mirin (or sake and sugar), brown sugar, honey, rice vinegar, cornstarch, water, minced garlic, grated ginger, and red pepper flakes (if using).
  9. Simmer the Sauce: Bring the sauce to a simmer over medium heat, stirring constantly. Cook for 3-5 minutes, or until the sauce has thickened to your desired consistency.
  10. Combine and Serve: Add the cooked meatballs and pineapple chunks to the saucepan with the teriyaki sauce. Toss gently to coat. Simmer for another 2-3 minutes, allowing the meatballs and pineapple to absorb the sauce.
  11. Garnish and Serve: Garnish with sesame seeds and chopped green onions. Serve hot over rice or noodles.

Notes

For best results, soak the breadcrumbs in milk for at least 5 minutes before adding the other meatball ingredients. Do not overmix the meatball mixture to prevent tough meatballs. If using fresh pineapple, be sure to cook it briefly to deactivate the bromelain enzyme. The cooked meatballs can be stored in the refrigerator for up to 3 days. The sauce can be adjusted to your liking, feel free to add more or less sugar, vinegar, or red pepper flakes.