Teriyaki Pineapple Chicken Meatballs

Teriyaki Pineapple Chicken Meatballs

Tender chicken meatballs, juicy pineapple and sauteed bell peppers are all tossed together in a sweet homemade teriyaki sauce! They’re so easy to make and are perfect for a quick weeknight meal!

Why you’ll love this easy meatball recipe

Super flavorful! Soy sauce, pineapple juice, garlic and red onion are all packed into these homemade meatballs! They’re then covered in the best sticky sweet teriyaki sauce for a true flavor explosion!

Secretly healthy! These meatballs are baked instead of fried and made with ground chicken which is much lower in fat and loaded with protein. Plus served with lots of fresh veggies and pineapple too!

Easy to prep beforehand! Have a busy week? Make up these meatballs and the sauce over the weekend and just reheat them when you’re ready to eat!

Need it gluten free? Use gluten free panko breadcrumbs in the meatballs and replace the soy sauce with coconut aminos or tamari!

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

 Servings: 3 servings


For the meatballs:

1 lb. ground chicken

1 egg

2 Tbsp panko breadcrumbs

1 Tbsp pineapple juice (from the can)

1 Tbsp soy sauce (low sodium)

3 garlic cloves, minced

⅓ cup white onion, finely diced

⅛ tsp black pepper

1 20 oz. can pineapple chunks (drained, but reserve 1 Tbsp for the meatballs)

1 red bell pepper, cut into 1 inch pieces & sauteed

1 green bell pepper, cut into 1 inch pieces & sauteed

For the teriyaki sauce:

¼ cup soy sauce (I used reduced sodium)

½ cup water

2 garlic cloves, minced

2 Tbsp + 1 tsp honey

2 tsp rice vinegar

1 Tbsp cornstarch

1 Tbsp water (to mix with the cornstarch)


To make the sauce:

Add the soy sauce, water, minced garlic, honey and rice vinegar to a sauce pot and bring it to boil over medium high heat. (Whisk these ingredients together to dissolve the honey.)

Once boiling, mix the cornstarch and 1 Tbsp water together and slowly whisk it into your sauce. Continue whisking until the sauce has slightly thicken. Take the pot off the stove and allow the sauce to cool.

Preheat oven to 350 degrees and spray a broiler pan with non-stick cooking spray.

Mix the ground chicken, egg, panko, pineapple juice, soy sauce, garlic, onion and pepper together and form it into 1 inch balls. Place the balls on your prepared tray and bake them for 25-30 minutes.

Once done, toss the meatballs, pineapple chunks and sauteed bell peppers in your teriyaki sauce and serve immediately!


Gluten free version:

Replace the panko breadcrumbs with gluten free panko

Replace the soy sauce with coconut aminos or tamari

How to serve these teriyaki pineapple chicken meatballs for a party

I absolutely LOVE serving meatballs for any type of party because they’re fast, easy, cheap and always a crowd favorite too! Here are a few easy tips to serve the best meatballs for your guests! (And make it easier on yourself too!)


Before the party: Bake your meatballs and make the teriyaki sauce the day before. (Store them both in the fridge in separate containers overnight.)

30 minutes – 1 hour before the party: Add your meatballs, pineapple chunks and sauteed peppers in a crock pot and pour your sauce over the top. Stir everything together and set the slow cooker to low.

During the party: Set the slow cooker to warm once your guests arrive to keep the meatballs warm.

Enjoy the party!

Can I freeze chicken meatballs?

Absolutely! We love freezing these for an easy lunch or dinner option later in the week! Simply place the meatballs in a plastic bag (sometimes we’ll double bag them to avoid freezer burn) and store them in the freezer until you’re ready to eat. (You can also freeze the sauce too! Just make sure it’s completely cool before pouring it in to a plastic bag. Then store in the freezer along with your meatballs!)

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