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Pineapple Teriyaki Meatballs

Section: Satisfying Main Dishes for Every Occasion

These Pineapple Teriyaki Meatballs combine lean ground turkey or chicken with crushed pineapple and a flavorful teriyaki sauce. Baked to juicy perfection, they offer a balanced blend of sweetness and savoriness. The sauce, thickened with cornstarch and infused with garlic and ginger, complements each bite and is perfect for drizzling over rice or vegetables. Preparing these meatballs is straightforward and rewarding, making them an excellent choice for a light, satisfying dinner.

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Brought to You By Nina
Last updated on Tue, 06 Jan 2026 20:03:35 GMT
A plate of pineapple teriyaki meatballs. Bookmark
A plate of pineapple teriyaki meatballs. | ninatable.com

These Pineapple Teriyaki Meatballs bring together sweet and savory flavors in a light but satisfying dinner that feels far better than takeout. The meatballs come out juicy and tender while the tangy teriyaki sauce with fresh pineapple juice adds a bright twist that pairs beautifully with simple sides like rice or steamed veggies. Making them at home is easier than you might expect and rolling the meatballs can be kind of fun too.

I first made this recipe on a busy weeknight when I wanted something tasty without much fuss. Now my family asks for these meatballs regularly and they never get old.

Ingredients

  • Egg: binds the meatballs without using extra fat or fillers
  • Plain panko breadcrumbs: give the meatballs a light texture, choose fresh if possible
  • Lean ground turkey or chicken breast: ensures the meatballs stay tender but not greasy, look for 99 percent lean for best results
  • Crushed pineapple packed in juice: adds natural sweetness and moisture, make sure to reserve the juice for the sauce
  • Sliced scallions: provide a fresh onion flavor and a bit of crunch
  • Reduced sodium soy sauce: balances the sweetness and adds umami, lower sodium keeps the dish healthier
  • Minced garlic and ground ginger: add aromatic depth and a bit of warmth, fresh or jarred both work well
  • Black pepper: simple seasoning to brighten the flavors
  • Brown sugar: sweetens the sauce naturally without overpowering
  • Water: thins the sauce just right
  • Cornstarch mixed with water: thickens the sauce for that classic glossy teriyaki finish
  • Sesame seeds: optional garnish but adds crunch and a nutty flavor

Instructions

Sauté the Aromatics and Mix Meatballs:
In a large mixing bowl, add the egg and panko breadcrumbs. Then add the ground turkey or chicken along with drained crushed pineapple, sliced scallions, soy sauce, minced garlic, ground ginger, and black pepper. Use a fork to thoroughly combine these ingredients making sure all are evenly incorporated without overmixing which can toughen the meatballs.
Shape and Bake the Meatballs:
Prepare your workspace with a clean dry cutting board or mat. Divide the meat mixture into 20 equal portions by first splitting in halves then quarters then fifths for precision. Roll each portion gently into a ball with your hands and place each on a parchment lined baking sheet. Arrange them spaced apart. Bake in a preheated 400 degree oven for 15 to 18 minutes until they are cooked through and lightly browned on the outside.
Prepare the Teriyaki Sauce:
About 10 minutes before the meatballs are done, combine soy sauce, water, brown sugar, pineapple juice reserved earlier, minced garlic, and minced ginger in a saucepan over medium heat. Stir occasionally and allow the brown sugar to dissolve fully and the mixture to come to a simmer. Next prepare a slurry of cornstarch and water in a small bowl and whisk it into the simmering sauce. Reduce the heat to low and continue to cook for about 5 minutes while stirring occasionally until the sauce thickens to a glossy consistency.
Combine and Garnish:
Once the meatballs are done baking, either toss them gently in the sauce or serve meatballs with the sauce spooned over the top. Each serving includes five meatballs with about one third cup of sauce. Sprinkle each serving with a quarter teaspoon of sesame seeds if you want a little extra crunch and visual appeal.
A plate of meatballs with rice and broccoli.
A plate of meatballs with rice and broccoli. | ninatable.com

I love the burst of tropical sweetness from the crushed pineapple which somehow makes these meatballs feel special without being complicated. Once during a family dinner, my kids surprised me by asking for seconds even though I made enough for everyone to fill up the first time!

Storage Tips

Store any leftover meatballs and sauce together in an airtight container in the fridge for up to four days. Reheat gently in a saucepan on low heat or microwave covered to keep them moist. To keep the meatballs from drying out, add a splash of water or extra sauce while reheating if needed. For longer storage, freeze the meatballs and sauce separated or together in freezer safe containers for up to three months.

Ingredient Substitutions

You can swap ground turkey for lean ground chicken without any major change in flavor or texture. If pineapple juice is not on hand, a mix of apple juice with a splash of vinegar can mimic the acidity and sweetness for the sauce. For a gluten free version, use gluten free panko or crushed rice cereal as breadcrumbs and tamari in place of soy sauce.

Serving Suggestions

These meatballs are wonderful served over steamed jasmine or basmati rice to soak up the sauce. You can also spoon them on top of sautéed broccoli or snap peas for a low carb option. Garnish with chopped green onions or fresh cilantro alongside a simple cucumber salad for a refreshing contrast.

A plate of meatballs with a brown sauce on top.
A plate of meatballs with a brown sauce on top. | ninatable.com

These meatballs are an easy weeknight dinner that still feels special thanks to the bright pineapple teriyaki sauce. Serve over rice or veggies for a crowd pleasing meal.

Common Recipe Questions

→ Can I use ground chicken instead of turkey?

Yes, ground chicken breast works well and provides a similar lean and tender texture.

→ What type of pineapple should I use?

Use crushed pineapple packed in juice, not syrup, to keep the right sweetness and moisture balance.

→ How do I thicken the teriyaki sauce properly?

A slurry of cornstarch and water is added to the simmering sauce to achieve a smooth, thick consistency.

→ Are sesame seeds necessary for the dish?

No, they are optional but add a subtle nutty flavor and a decorative touch.

→ What sides pair well with these meatballs?

Steamed rice and cooked vegetables like broccoli or carrots complement the flavors perfectly.

Pineapple Teriyaki Meatballs

Tender meatballs coated in a sweet and savory pineapple teriyaki glaze, ideal with rice or veggies.

Prep Time
15 minutes
Cooking Time
15 minutes
Total Time
30 minutes
Brought to You By: Nina

Recipe Category: Main Dishes

Skill Level: Great for Beginners

Cuisine Type: Asian

Portions: 4 Serves (20 meatballs with approximately 1⅓ cups sauce total)

Dietary Preferences: Lactose-Free

What You'll Need

→ Meatballs

01 1 large egg
02 ⅓ cup plain panko breadcrumbs (approximately 35 g)
03 1 lb (453 g) 99% lean ground turkey breast or ground chicken breast
04 ¼ cup (60 g) drained canned crushed pineapple (reserve juice)
05 2 tablespoons sliced scallions (approximately 12 g)
06 1 tablespoon reduced sodium soy sauce (15 ml)
07 1 teaspoon minced garlic (5 ml)
08 ¼ teaspoon ground ginger (1.25 ml)
09 ⅛ teaspoon black pepper (0.625 ml)

→ Sauce

10 ⅔ cup reduced sodium soy sauce (160 ml)
11 ½ cup water (120 ml)
12 2 tablespoons packed brown sugar (27 g)
13 2 tablespoons pineapple juice (reserved from draining) (30 ml)
14 1 teaspoon minced garlic (5 ml)
15 ½ teaspoon minced ginger (2.5 ml)
16 1 tablespoon cornstarch (8 g)
17 1 tablespoon water (15 ml)

→ Garnish

18 1 teaspoon sesame seeds (optional) (5 g)

Steps to Follow

Step 01

Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.

Step 02

In a large mixing bowl, whisk egg, then add panko breadcrumbs, ground meat, crushed pineapple, scallions, soy sauce, minced garlic, ground ginger, and black pepper. Stir thoroughly to combine.

Step 03

Divide meat mixture into 20 equal portions on a clean surface, roll each into a ball, and place on prepared baking sheet. Bake for 15-18 minutes until fully cooked.

Step 04

With 10 minutes left on the meatballs, whisk together soy sauce, water, brown sugar, pineapple juice, minced garlic, and minced ginger in a saucepan. Bring to a simmer over medium heat, stirring occasionally until sugar dissolves.

Step 05

Mix cornstarch and water to form a slurry. Gradually whisk slurry into simmering sauce, reduce heat to low, and cook, stirring occasionally, until thickened, about 5 minutes.

Step 06

Toss meatballs in the sauce or serve with 1/3 cup (80 ml) sauce per five meatballs. Optionally garnish each serving with ¼ teaspoon (1.25 ml) sesame seeds.

Extra Suggestions

  1. Use crushed pineapple packed in juice, not syrup, and reserve the juice after draining for the sauce.
  2. Minced ginger sold in jars can be substituted for fresh grated ginger for convenience.
  3. Recipe yields 20 meatballs, serving 4 portions with 5 meatballs and 1/3 cup sauce each.

Tools You’ll Need

  • Oven
  • Baking sheet
  • Mixing bowl
  • Saucepan
  • Whisk
  • Measuring cups and spoons
  • Parchment paper

Allergy Details

Read ingredient lists for allergens carefully, and consult a healthcare provider if you're unsure.
  • Contains egg, soy, and gluten (from panko breadcrumbs)
  • Optional sesame seeds may trigger allergies

Nutritional Details (Per Serving)

The provided nutrition information is for guidance and shouldn't replace expert medical advice.
  • Calories: 236
  • Fat: 3 grams
  • Carbohydrates: 20 grams
  • Proteins: 31 grams