Description
Pineapple teriyaki chicken meatballs deliver a delightful fusion of sweet and savory Hawaiian-inspired flavors. Succulent chicken mingles with tangy teriyaki sauce and juicy pineapple chunks, creating an irresistible dish that brings tropical zest to your dinner table.
Ingredients
Scale
Protein:
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup minced green onions
Sauce:
- 1/2 cup teriyaki sauce
- 1/2 cup crushed pineapple
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
Garnish:
- 2 tbsp chopped fresh cilantro
- 2 tbsp sesame seeds
Instructions
- Combine ground chicken, panko breadcrumbs, egg, and minced green onions in a large mixing bowl, blending thoroughly until all ingredients are evenly incorporated.
- Gently form the mixture into uniform meatballs, approximately 1-inch in diameter, ensuring compact and consistent sizing for even cooking.
- Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Arrange the meatballs on the prepared baking sheet, maintaining space between each to allow proper heat circulation.
- Bake for 15-18 minutes, rotating the tray midway through cooking to ensure golden-brown exterior and fully cooked interior.
- While meatballs are roasting, prepare the teriyaki-pineapple sauce by whisking together teriyaki sauce, crushed pineapple, soy sauce, honey, minced garlic, and grated ginger in a saucepan.
- Simmer the sauce over medium heat for 5-7 minutes, stirring occasionally until slightly thickened and flavors are melded.
- Once meatballs are cooked, transfer them to the sauce, gently coating each piece to ensure complete coverage.
- Plate the glazed meatballs and generously sprinkle with fresh chopped cilantro and sesame seeds for added texture and visual appeal.
- Serve immediately while warm, optionally accompanied by steamed rice or roasted vegetables.
Notes
- Meat Texture Trick: Use cold hands when forming meatballs to prevent the mixture from sticking and create smoother, more uniform shapes.
- Moisture Boost: Add a splash of milk or water to the ground chicken mixture to keep meatballs tender and prevent dryness during baking.
- Gluten-Free Adaptation: Swap panko breadcrumbs with gluten-free breadcrumbs or almond flour to make the recipe suitable for those with gluten sensitivities.
- Healthier Protein Option: Replace ground chicken with ground turkey for a leaner protein alternative without compromising flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg