Pineapple Teriyaki Chicken Meatballs

Name: Pineapple Teriyaki Chicken Meatballs
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
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

by Kayla Berman on November 13, 2025 0 comments

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My salty-sweet, kid-friendly Pineapple Teriyaki Chicken Meatballs recipe has all the craveworthy flavor of a bag of Aidell’s, but at a fraction of the cost. Better yet, these delectably meaty morsels are free from mass-produced extras like maltodextrin and “natural flavors,” ensuring your diet stays squeaky clean!

If you’re looking for healthy, meal-preppable and weeknight-easy dinners, these baked pineapple teriyaki chicken meatballs should be on your radar. Similar to my healthy Asian turkey meatballs, these tasty rounds are packed with lean protein and craveworthy Asian-inspired flavors.

They’re also a snap to make—just mix up the meat with yummy additions like tangy pineapple, spicy ginger, and savory scallions, then pop them on a sheet pan with colorful veggies and roast to perfection. While the main event bakes, you toss together a sticky sweet pineapple teriyaki sauce that takes mere minutes to make. All in, you’re looking at just 25 minutes of active prep!

I love serving them as pineapple chicken teriyaki rice bowls, adding carbs to soak up all the sticky-salty-sweet sauce. Between the roasted red bell pepper, broccoli, fluffy steamed rice and teriyaki meatballs, your hunger doesn’t stand a chance! Of course, you’re welcome to take a lighter course, swapping in cauliflower rice or sautéed veggies a la my turkey egg roll in a bowl.

If you enjoyed my Asian-inspired ground beef and pepper rice bowls and ground turkey teriyaki rice bowls, this recipe for teriyaki pineapple chicken meatballs will be right up your alley. It somehow manages to be bright but cozy, light but filling, and a fantastically inexpensive alternative to takeout. And, since they store well, they’re perfect for meal prepping. Ta da!

Love a good multicultural meatball night? Me too. Check out my Asian firecracker meatballs, Greek chicken meatballs, and American buffalo chicken meatballs next!

Why You’ll Love This Teriyaki Chicken Meatballs Recipe

Quick & Easy – With just 25 minutes of active prep time, you can make dinner for a family of 4 or whip up nearly a week’s worth of lunches that’ll make your officemates jealous!
Thrifty Swap – With grocery prices where they are now, I’m looking for all the ways to slash my bill. So, if you love Amylu’s or Aidells chicken pineapple teriyaki meatballs, this is the recipe for you. Rather than spending upwards of $7-10+ per pound for premade, make my homemade version for less than half. 💰
Spectacularly Satisfying – With both protein and veggies roasting on the same pan, this recipe for chicken teriyaki meatballs is sure to fill you up without any fuss. Serve them with a side of rice to add even more staying power (and stretch your grocery bill even further)!

Nutritional Deep Dive

Each serving of these pineapple teriyaki chicken meatballs clocks in at 323 calories, with a well-balanced mix of 27.7 grams of carbs (3.3 grams of fiber), 12.4 grams of fat, and 28.1 grams of protein. Served with steamed rice, you’ll have a nutrient-dense, balanced meal that hits all the marks—protein for muscle repair, carbs for fuel, and lean fats for nutrient absorption and satiety.

This dish also delivers a good dose of micronutrients: vitamin C from the bell peppers and pineapple for immune support, vitamins A, K and folate from broccoli, and iron and B vitamins from the chicken to help keep energy levels steady. Using low-sodium soy sauce and fresh aromatics like garlic and ginger keeps the flavor bold without relying on excess salt or sugar.

But, while this teriyaki meatball dinner satisfies all of my nutritional needs, there are plenty of ways to tweak it to fit yours! Here are just a few ideas to get you started:

To boost the protein, swap regular ground chicken for lean or extra lean ground chicken breast or turkey, which naturally has more protein and less fat. You can also mix in a little unflavored collagen right into the meatball mixture for an easy, discreet boost. And for a higher-protein meal overall, try serving your meatballs over quinoa or edamame instead of rice.
To increase fiber, sneak in some finely chopped veggies like broccoli stems, shredded carrots, or extra bell peppers directly into the mix. You can also swap traditional breadcrumbs for whole-wheat panko or oat flour to add a bit of whole-grain goodness. When serving, opt for brown rice, quinoa, or cauliflower rice for an easy boost.
For a lower-calorie version, scale back slightly on the brown sugar or swap in a cup-for-cup alternative like monkfruit. You can also lighten things up by serving the dish over steamed vegetables or cauliflower rice rather than traditional rice.
To reduce sodium, choose low-sodium soy sauce or try coconut aminos for a naturally sweeter, gluten-free option. You can also skip adding extra salt to the meat mixture—there’s plenty of savory umami flavor in the teriyaki sauce and aromatics already.

🍍 Ingredient Spotlight: Pineapple

Pineapple may be known for its delightful tropical flavor, but it’s also deliciously nutrient-dense. In this recipe, we’re using shelf-stable crushed pineapple in juice. The fruit brings natural sweetness, tang, and moisture to the chicken meatballs, while using the juice in the teriyaki sauce keeps the flavor naturally bright and reduces the need for added sugar.

From a nutritional perspective, pineapple is a great source of vitamin C, which supports immune health and collagen production, which is key for healthy skin and joints. It also provides manganese, an important mineral for metabolism and bone health. Plus, pineapple contains an enzyme called bromelain, which may help with digestion and naturally tenderizes the meat.

Even in its canned form, pineapple retains most of its nutrients and that signature bright flavor. Make sure to choose pineapple packed in juice rather than syrup to avoid added sugars, letting the fruit’s natural sweetness shine.

That said, you’re welcome to use fresh pineapple if you like! Add peeled cubes to a food processor or blender, and pulse a few times—you want small, juicy bits, not a puree. If it looks too dry, add a tablespoon or two of pineapple juice or water to help loosen it up. P.S. If you’re going the fresh route, I cannot recommend a pineapple corer enough!

Ingredients & Substitutions

Ground Chicken – I used regular ground chicken which typically includes both light and dark meat, giving it a juicier texture and richer flavor. Lean ground chicken breast is made from all white meat, so it’s lower in fat and calories but can be slightly drier. If you opt to use the leaner option, make sure to keep an extra close eye on the cook time!
Panko Breadcrumbs – I like the lighter, flakier consistency of Japanese panko, plus it feels more true to the recipe. That said, feel free to swap in regular plain breadcrumbs if needed.
Crushed Pineapple With Juice – We’ll use both the fruit and its juice, so make sure you don’t toss it!
Green Onion – Also known as scallions, this adds a faint onion-y flavor. I like to use the more potent-tasting white and pale green parts in the meatballs themselves, whereas the dark green parts make a fantastic garnish.
Low-Sodium Soy Sauce – If you don’t have low-sodium soy sauce, you can easily make your own by diluting 2 parts regular soy sauce with 1 part water.
Garlic & Garlic Powder – I like to use fresh garlic for the teriyaki meatballs and sweet garlic powder for the teriyaki sauce. You’re welcome to skip the powder if you prefer. You can also use ¼ teaspoon of powder for each clove of fresh!
Fresh Ginger – It’s easy to peel with the back of a spoon. You can also swap in ginger paste if you like.
Light Brown Sugar – A bit of sugar helps the pineapple teriyaki sauce get extra caramelly and sticky. Dark brown works too, but imports a bit more of a molasses undertone.
Toasted Sesame Oil – This delectable finishing oil adds a yummy nutty flavor that really makes the sauce sing. It may not be labeled as “toasted,” but if it’s a dark hue you’re good to go.
Cornstarch – This helps to thicken the sauce, much like with a gravy. If you can’t do corn, potato starch is a perfect 1:1 substitute.
Broccoli Florets – Feel free to use fresh or frozen. If you use fresh, remember that the stem is edible—just peel off any woody parts before chopping.
Red Bell Pepper – I like the contrast of red with the green broccoli, but yellow or orange works just as well.

How To Make Teriyaki Chicken Pineapple Meatballs

Step 1: Prep. Set your oven to 400°F and line a large baking sheet with parchment paper. Set it aside while you prep everything else.

Step 2: Make Meatball Mixture. In a large mixing bowl, combine the ground chicken, panko, crushed pineapple, the white parts of the green onions, soy sauce, garlic, ginger, salt, and pepper. Use clean hands or a sturdy spoon to mix everything together until it’s just combined—don’t overwork it or the meatballs can turn out dense.

Step 3: Form Meatballs. Use a cookie scoop or tablespoon to portion the mixture into even-sized balls (you should get about 17–18 meatballs). Place them on one half of the prepared baking sheet, leaving a little space between each one.

Step 4: Prep Veggies. On the other half of the baking sheet, add the broccoli florets and sliced red bell pepper. Lightly spray with olive oil and season with salt and pepper to taste.

Step 5: Bake. Bake for 25-30 minutes, or until the meatballs are golden and reach an internal temperature of 165°F.

Step 6: Make Pineapple Teriyaki Sauce. While the meatballs bake, combine soy sauce, ¼ cup water, brown sugar, reserved pineapple juice, garlic powder, ginger, and sesame oil in a small saucepan over medium heat. Stir until the sugar dissolves and the sauce begins to simmer.

Step 7: Thicken Sauce. In a small bowl, whisk together the cornstarch and water to make a slurry. Slowly pour it into the simmering sauce, whisking constantly until thickened, about 2-3 minutes.

Step 8: Sauce & Serve. Once the meatballs are cooked, toss them in the warm teriyaki sauce until well coated. Serve over steamed rice with the roasted vegetables, and finish with a sprinkle of sesame seeds and the remaining sliced green onions.

raw pineapple teriyaki chicken meatball mixture ingredients in a mixing bowl.

action shot of pineapple teriyaki chicken meatballs being scooped with a cookie scoop.

Optional Variations

Switch up the protein: Try making turkey teriyaki meatballs for a near twin recipe, or swap in pork or even ground shrimp for a fun twist on flavor.
Change the veggies: Use whatever you have on hand! Broccoli and bell peppers can be swapped for snap peas, zucchini, mushrooms, carrots, baby corn or edamame for extra color and nutrients.
Gluten-Free: Use gluten-free breadcrumbs or crushed rice cakes and swap soy sauce for tamari or coconut aminos.
Lighten it up: Skip the rice and serve your pineapple chicken teriyaki meatballs over cauliflower rice, spiralized zucchini, or a bed of roasted veggies for a lower-carb, lighter option.

Expert Tips

Don’t overmix the meat. Combine the ingredients just until everything is evenly distributed. Overmixing can make the meatballs dense instead of tender.
Use a cookie scoop. It’s the easiest way to make evenly sized meatballs that cook at the same rate (plus, it keeps your hands cleaner!).
Line your pan with parchment paper. It keeps the meatballs from sticking and makes cleanup a breeze.
Check for doneness with a thermometer. The meatballs are ready when they reach an internal temperature of 165°F.
Toss everything in the sauce while warm. The meatballs absorb flavor better when freshly baked, helping the glaze cling perfectly.

Serving Suggestions

These pineapple teriyaki chicken meatballs make a balanced, flavorful meal all on their own, but they’re even better when paired with your favorite sides. Serve them over steamed jasmine or brown rice, or make it a lighter meal by swapping in cauliflower rice. For a bright pop of color and crunch, serve these alongside my raw carrot salad or some honey garlic green beans.

They also pair beautifully with crisp, refreshing salads like my cucumber sweet pepper salad or Chinese smashed cucumber salad for a cool contrast to the warm, savory meatballs. If you’re craving something a little heartier, try topping my copycat Sweetgreen crispy rice bowl with them.

Storage and Reheating Instructions

Refrigerate: Store leftover meatballs, veggies, and sauce together in an airtight container for up to 4 days. The flavors actually deepen over time, making them even more delicious the next day!
Freeze: Let the cooked meatballs cool completely, then freeze them (sauce and all) in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm leftovers gently in a skillet over medium-low heat with a splash of water to loosen the sauce, or microwave in 30-second bursts until heated through.
Meal Prep Tip: Keep the rice separate when storing so it doesn’t get soggy. This recipe holds up great for grab-and-go lunches all week long!

FAQs

What are some good savory recipes using pineapples?

There are a bunch out there, but I’m partial to these teriyaki and pineapple chicken meatballs and my sheet pan Hawaiian pineapple chicken!

What can I make with ground chicken other than meatballs?

Try my ground chicken chili and air fryer ground chicken burgers, or swap it in for any recipe that calls for ground turkey!

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