Pineapple Teriyaki Meatballs are a sweet and savory dish that combines juicy meatballs with a rich teriyaki glaze and bursts of tropical pineapple flavor. These meatballs are perfect as an appetizer, party snack, or even as a main dish served with rice or noodles. With a sticky, flavorful sauce and tender meatballs, this recipe is a crowd-pleaser for any occasion.
Why You’ll Love This Recipe
- Perfectly balanced flavors: Sweet pineapple and savory teriyaki make a delicious combination.
- Versatile: Works as an appetizer, snack, or main dish.
- Easy to make: Quick to prepare with simple ingredients.
- Kid-friendly: The sweet and tangy sauce is a hit with kids and adults alike.
- Meal prep-friendly: Make them ahead and reheat for a hassle-free meal or party snack.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Meatballs:
- Ground beef, pork, or chicken (or a mix)
- Panko breadcrumbs
- Egg
- Garlic powder
- Onion powder
- Soy sauce
- Ground ginger
- Salt
- Black pepper
For the Pineapple Teriyaki Sauce:
- Soy sauce
- Pineapple juice (from canned pineapple or fresh)
- Brown sugar
- Garlic (minced)
- Ginger (minced)
- Cornstarch
- Water
- Sesame oil (optional, for extra flavor)
Optional Additions:
- Pineapple chunks (canned or fresh)
- Sesame seeds (for garnish)
- Green onions (for garnish)
Directions
Step 1: Make the Meatballs
- Mix the ingredients:
- In a large bowl, combine ground meat, panko breadcrumbs, egg, garlic powder, onion powder, soy sauce, ginger, salt, and pepper. Mix until just combined.
- Form the meatballs:
- Roll the mixture into 1-inch balls and place them on a lined baking sheet.
- Cook the meatballs:
- Bake: Preheat the oven to 400°F (200°C) and bake for 15-20 minutes until golden and cooked through.
- Pan-fry: Heat oil in a skillet over medium heat and cook the meatballs until browned on all sides and fully cooked.
Step 2: Make the Pineapple Teriyaki Sauce
- Prepare the sauce base:
- In a small saucepan, combine soy sauce, pineapple juice, brown sugar, garlic, and ginger. Bring to a simmer over medium heat.
- Thicken the sauce:
- In a small bowl, whisk together cornstarch and water to create a slurry. Slowly stir the slurry into the sauce and simmer for 1-2 minutes until thickened.
Step 3: Combine and Serve
- Toss the meatballs in the sauce:
- Add the cooked meatballs to the saucepan with the teriyaki sauce and stir until fully coated.
- Add pineapple chunks:
- If using, stir in pineapple chunks and cook for 1-2 minutes until warmed through.
- Garnish and serve:
- Sprinkle with sesame seeds and green onions. Serve hot as an appetizer or over rice for a main dish.
Servings and Timing
- Servings: This recipe serves 4-6.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Spicy kick: Add a pinch of red pepper flakes or sriracha to the sauce for some heat.
- Protein options: Use ground turkey, chicken, or plant-based meat instead of beef or pork.
- Gluten-free: Use gluten-free breadcrumbs and tamari instead of soy sauce.
- Vegetarian option: Make meatless meatballs or use tofu cubes instead.
- Add veggies: Stir-fry bell peppers, snap peas, or carrots and add them to the dish for extra color and nutrition.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat, adding a splash of water if the sauce thickens too much.
- Freezing: Freeze the cooked meatballs and sauce separately for up to 3 months. Thaw in the refrigerator and reheat before serving.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works beautifully in this recipe. Use the juice from fresh pineapple for the sauce.
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs ahead, cook them, and store them in the fridge for up to 2 days. Reheat and toss with the sauce before serving.
What should I serve with these meatballs?
They’re perfect over steamed rice, noodles, or quinoa. You can also serve them with a side of stir-fried vegetables.
How do I prevent the meatballs from falling apart?
Make sure the mixture is well-combined and that you don’t overmix it. The egg and breadcrumbs act as binders to hold everything together.
Can I use store-bought teriyaki sauce?
Yes, but making your own sauce allows you to control the flavor and sweetness.
Can I make this dish low-sodium?
Use low-sodium soy sauce and reduce the amount of added salt in the meatballs.
What’s the best way to thicken the sauce?
The cornstarch slurry ensures the sauce thickens to the perfect consistency. Let it simmer briefly after adding the slurry.
Can I make this recipe in a slow cooker?
Yes! Cook the meatballs as directed, then transfer them to a slow cooker. Pour the sauce over the top, add pineapple chunks, and heat on low for 2-3 hours.
Are these meatballs kid-friendly?
Absolutely! The sweet and tangy flavors make them a hit with kids. You can skip any spicy additions for a milder version.
Can I double the recipe for a crowd?
Yes, this recipe doubles easily. Make sure to cook the meatballs in batches if frying or baking them.
Conclusion
Pineapple Teriyaki Meatballs are a delightful mix of sweet and savory flavors that are sure to impress. Whether you’re hosting a party, meal prepping for the week, or looking for a quick dinner idea, this dish delivers on taste and ease. Serve them as an appetizer or over rice for a hearty meal, and enjoy the perfect balance of tropical and umami goodness!
Pineapple Teriyaki Meatballs
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course, Appetizer
- Method: Simmering
- Cuisine: Asian-Inspired, Fusion
Description
These Pineapple Teriyaki Meatballs are juicy, flavorful, and simmered in a sweet and tangy pineapple teriyaki sauce. Perfect as a main dish served over rice or as a party appetizer, this recipe is a delicious twist on classic meatballs.
Ingredients
- 1 lb ground chicken or turkey
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp soy sauce
- 1 tbsp chopped parsley
- Salt and pepper, to taste
For the Sauce:
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp cornstarch (mixed with 1 tbsp water for a slurry)
Optional Add-Ins:
- 1 cup pineapple chunks
- 1/2 cup diced red bell pepper
For Garnish:
- Fresh parsley
Instructions
- Make the Meatballs:
In a large bowl, combine ground chicken or turkey, breadcrumbs, egg, garlic powder, onion powder, soy sauce, parsley, salt, and pepper. Mix until well combined. Roll into 1-inch meatballs. - Cook the Meatballs:
Heat a skillet over medium heat with a drizzle of oil. Sear the meatballs for 2-3 minutes on each side until golden brown. Remove and set aside. - Prepare the Sauce:
In the same skillet, combine pineapple juice, soy sauce, honey, rice vinegar, sesame oil, and garlic. Bring to a simmer. Add the cornstarch slurry and cook until the sauce thickens slightly. - Simmer the Meatballs:
Return the meatballs to the skillet, along with pineapple chunks and diced red bell peppers, if using. Simmer for 8-10 minutes, ensuring the meatballs are fully cooked (internal temperature of 165°F/74°C). - Garnish and Serve:
Sprinkle with fresh parsley and serve over rice or cauliflower rice for a complete meal.
Notes
- Substitute ground beef or pork for a heartier option.
- Adjust sweetness by adding more or less honey based on preference.
Your email address will not be published. Required fields are marked *