Main Course

Teriyaki Pineapple Meatballs



  • 1/4 cup Milk
  • 1/4 cup Panko breadcrumbs
  • 1 1/2 lb Ground chicken
  • 1 1/2 tbsp Garlic, minced
  • 4 tsp Ginger, minced
  • 1/4 cup +2 tbsp Soy sauce
  • 8 oz Crushed pineapple can
  • 1/4 tsp Pepper
  • 1/4 cup Water
  • 1/4 cup Brown sugar
  • 1 1/2 tsp Cornstarch


  1. Preheat oven to 500°
  2. Spray a baking dish with cooking spray
  3. In a large mixing bowl combine milk and Panko breadcrumbs, let sit for 5 minutes
  4. Drain juice from pineapple into a cup
  5. Mix in ground chicken, 1 tbsp garlic, 2 tsp ginger, 2 tbsp soy sauce, and crushed pineapple, and pepper
  6. Once mixture is thoroughly combined, form mixture into balls using your hands
  7. Place shaped meatballs onto baking dish, and bake for 15 minutes
  8. In a large skillet over medium heat combine remaining soy sauce, water, pineapple juice, brown sugar, garlic, and ginger
  9. In a small cup mix together cornstarch and 1 tbsp water
  10. Once sauce is simmering, slowly stir in cornstarch mixture
  11. Once thickened remove from heat
  12. Remove the meatballs from the oven and add them into the skillet
  13. Cover with sauce, serve immediately


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