Juicy Teriyaki Pineapple Chicken Meatballs – So Flavorful!
- Yield 4 people
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Juicy Teriyaki Pineapple Chicken Meatballs – So Flavorful! sits in the Snacks section of Regbie. The card serves 4 people. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 people
- 1 pound ground chicken thighs, or ground dark meat turkey (not the super lean stuff)
- ½ cup drained crushed pineapple in 100% pineapple juice, reserve juice for the sauce
- 2 tablespoons finely sliced green onions
- 1 tablespoon avocado oil, plus more for forming meatballs
- 2 teaspoons coconut aminos
- 1 teaspoon Umami Stir Fry Powder, or Diamond Crystal kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ⅛ teaspoon Freshly ground black pepper
- ½ cup coconut aminos
- ¼ cup pineapple juice
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ½ teaspoon Red Boat fish sauce
- 1 teaspoon arrowroot powder
- ¼ teaspoon toasted sesame oil
- 1 cup drained pineapple chunks in 100% pineapple juice
- 1 teaspoon toasted sesame seeds
- 1 green onion, thinly sliced
Method
Warm the oven to 400°F with the rack in the middle.
In a large mixing bowl, combine the ground chicken, crushed pineapple, green onions, avocado oil, coconut aminos, Umami Stir Fry Powder or Diamond Crystal kosher salt, garlic powder, ground ginger, and pepper.
Stir the meatball mixture well, but don’t overwork the meat.
If you’re unsure about the amount of seasoning, use a bit of the meat mixture to form a tiny quarter-sized patty and pan-fry it (or microwave it for 30 seconds). Taste it and adjust the seasoning as needed before forming the meatballs.
Use a 1½-tablespoon disher to scoop out the meatballs. Then, pour a little oil into your palms, and with your hands, shape the mixture into 18 individual 1-inch diameter balls. Lay out the meatballs on a greased rimmed baking sheet.
Pop the chicken meatballs in the oven for about 20 minutes, rotating the tray at the halfway point. The meatballs are done when the temperature inside measures 165°F or until cooked through. You can also air fry these meatballs in batches at 400°F for about 12 to 15 minutes.
While the meatballs cook, make the sauce. In a small saucepan, whisk together coconut aminos, pineapple juice, garlic powder, ground ginger, and fish sauce and cook over a medium burner. Gently bubble, stirring occasionally, for about 1 to 2 minutes.
In a small bowl, mix the arrowroot powder with 2 teaspoons of water to make a slurry. Beat the arrowroot powder slurry into the simmering sauce and cook until slightly thickened and the sauce coats the back of your spoon. Then, mix in the toasted sesame oil.
Turn the meatballs with about ¼ cup of the sauce. If desired, add some pineapple chunks and sprinkle on some toasted sesame seeds and/or sliced green onion.
Kitchen notes
- You'll end up making up extra teriyaki sauce—enough for about 3 batches of meatballs—so save the leftovers in the fridge for up to 4 days!
- Air Fryer instructions: Air fry at 400°F for 12 to 15 minutes or until cooked through.
- Leftover meatballs can be kept in the fridge for up to 4 days or in the freezer for up to 3 months.
