Teriyaki and Pineapple Meatballs
Juicy, sweet, savory, and irresistibly delicious! These teriyaki and pineapple meatballs come together in less than 30 minutes and pair great with your favorite grains and veggies!
Servings: 6
Ingredients
Meatballs
- 1 lb ground chicken
- ½ cup canned pineapple minced
- 1 large jalapeno minced
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 2 garlic cloves minced
- ¼ teaspoon black pepper
Teriyaki Sauce
- 2 tablespoon mirin
- ½ cup low sodium soy sauce
- 3 tablespoon brown sugar
- ¾ cup canned pineapple juice
- ¼ cup water
- 1 tablespoon arrowroot starch
- 2 garlic cloves minced
- 3 tablespoon sesame seeds
- salt to taste
- black pepper to taste
Instructions
- In a bowl, add ground chicken, jalapeno, garlic, pineapple, paprika, salt, and black pepper. Mix until just combined, being careful not to over mix it.
- Use a cookie scoop to scoop the chicken mixture into 1 inch meatballs.
Oven Cooking Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Place the meatballs on the baking sheet and bake at 400F for 15-20 minutes, rotating the pan halfway.
Air Fryer Cooking Instructions
- Place the meatballs on a air fryer liner and air fry at 400F for 8-10 minutes.
Teriyaki Sauce Instructions
- In a pan add garlic, soy sauce, mirin, and brown sugar. Mix together arrowroot starch and water until the arrowroot starch dissolves and add it to the pan.
- Bring the teriyaki sauce to a boil until the sauce starts thickening. Season with salt and pepper. Stir in sesame seeds and remove from heat.
- Remove the meatballs from the oven and glaze on the teriyaki sauce. Enjoy with rice and your favorite veggies.
Notes
- Don't overwork the meatballs. This will result in tough meatballs.
- Use canned pineapple!
- Since there are no breadcrumbs in this recipe, glazing the sauce onto the meatballs will help the meatballs stay in tact, as opposed to tossing the meatballs in the sauce.