Hawaiian Pineapple Teriyaki Meatballs
These tender meatballs are glazed in a sticky homemade pineapple teriyaki sauce, blending the sweetness of pineapple with the umami of soy and garlic. They’re baked (or pan-seared) until golden, then simmered in the sauce to soak up all the tropical flavor. Serve them as a crowd-pleasing appetizer or a fun main course with rice, noodles, or even skewered with veggies.
Time
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings:4 servings (about 20 meatballs)
Ingredients
For the meatballs:
1 lb (450 g) ground chicken, turkey (beef works too)
½ cup panko breadcrumbs
1 egg, lightly beaten
2 green onions, finely chopped
2 cloves garlic, minced
1 tbsp soy sauce
1 tsp grated ginger
½ tsp salt
¼ tsp black pepper
For the pineapple teriyaki sauce:
1 cup pineapple juice
¼ cup low-sodium soy sauce
2 tbsp brown sugar
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp grated fresh ginger
2 tsp cornstarch + 2 tsp water
For garnish & serving:
1 cup pineapple chunks
2 tbsp sesame seeds
2 green onions, sliced
Cooked white rice, brown rice, or noodles
Instructions
Make meatballs
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, mix ground meat, panko, egg, green onions, garlic, soy sauce, ginger, salt, and pepper.
Form into 1-inch meatballs (about 20).
Arrange on baking sheet and bake 15–18 minutes until golden and cooked through.
Make pineapple teriyaki sauce
In a saucepan, whisk pineapple juice, soy sauce, brown sugar, vinegar, garlic, and ginger.
Bring to a simmer over medium heat.
Stir in cornstarch slurry and cook until sauce thickens (about 2–3 minutes).
Combine & glaze
Add cooked meatballs to the sauce. Toss to coat evenly.
Stir in pineapple chunks (optional) and simmer 2 minutes to warm through.
Serve
Transfer to a serving dish. Garnish with sesame seeds and sliced green onions.
Serve with steamed rice, noodles, or skewered with toothpicks as an appetizer.
Notes & Tips
Browning option: For extra flavor, pan-sear meatballs in a skillet before finishing in the oven.
Make ahead: Cook meatballs and sauce separately; combine before serving.
Spicy kick: Add a drizzle of sriracha or sprinkle of chili flakes to the sauce.
Gluten-free: Use tamari or coconut aminos instead of soy sauce.
Frequently Asked Questions
Q: Can I use canned pineapple?
A: Yes! Use juice for the sauce and chunks for garnish. Just choose unsweetened if possible.
Q: Can I freeze these meatballs?
A: Yes. Bake meatballs, cool, and freeze separately. Reheat in sauce when ready.
Q: Can I use pre-made frozen meatballs?
A: Absolutely — just simmer them in the pineapple teriyaki sauce until heated through.
Nutritional Information
Calories: 330
Protein: 22g
Fat: 12g
Carbs: 32g
Fiber: 1g
Sugars: 15g