Pineapple Teriyaki Chicken Meatballs
Camelia
Pineapple Teriyaki Chicken Meatballs make a quick and easy 30-minute dinner. They are made with ground chicken, homemade teriyaki sauce and crushed pineapple. Ground chicken meatballs are bursting with pineapple-teriyaki flavour. For a delicious, hearty meal that everyone will enjoy, serve this dish over rice.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 5
Calories 230 kcal
For the Chicken Meatballs
- 1 lb ground chicken
- 2 garlic cloves
- 3 tbsp milk
- 2 tbsp sliced green onions
- ¼ tsp pepper
- 2 tbsp reduced-sodium soy sauce
- ¼ cup crushed pineapple drained reserve the juice
- ¼ cup panko breadcrumbs
- 1 tsp fresh ginger
For the Pineapple Teriyaki Sauce
- ¼ cup brown sugar
- 1 tbsp water
- 2 garlic cloves
- ½ cup reduced-sodium soy sauce
- ¼ cup reserved pineapple juice
- 1 tbsp cornstarch
- ½ tsp fresh ginger
- ⅓ cup water
Heat oven on to 500°C. Use cooking spray to spray a 9x13" baking pan or cookie-sheet. Or, line it with parchment-paper. Mix all ingredients for the meatballs in a large-bowl and mix together well.
Make meatballs about the same size as a golf ball and place them in a baking dish or on a cookie sheet. There should be about 21 meatballs. Cook the meatballs for about 15 minutes, or till they are cooked through. Temperature inside the meatball needs to be at 165°.
While the meatballs cook, prepare the sauce. Combine brown sugar, ginger, pineapple juice, soy sauce,garlic and water in a large-skillet or saucepan.
Mix together on medium-heat until sugar is dissolved. Stir the cornstarch, water, and add to the teriyaki sauce. Let the sauce simmer for 5 minutes or till it thickens.
Once the meatballs have been cooked, add them to the teriyaki sauce and mix well so that all meatballs have been coated. Let the sauce simmer for a while before serving over rice.
Keyword Pineapple Teriyaki Chicken Meatballs, Teriyaki Chicken Meatballs