Chicken Teriyaki Pineapple Meatballs with Rice
These Baked Chicken Teriyaki Pineapple Meatballs with Rice are made with ground chicken, and crushed pineapple, and tossed in a homemade teriyaki sauce.
Servings: 6
Calories: 249kcal
Equipment
- mixing bowl
Ingredients
Meatballs
- 1 lb ground chicken
- ½ cup panko bread crumbs
- ¼ cup milk
- ¼ cup finely chopped pineapple chunks save the remaining chunks and juice
- 1 large egg
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons sliced green onions
- 2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon sweet chili sauce
Teriyaki Sauce
- ½ cup soy sauce
- ⅓ cup water
- ¼ cup honey
- ¼ cup reserved pineapple juice
- 2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon sweet chili sauce
- 1 tablespoon corn starch
- 1 tablespoon water
- 1 red bell pepper sliced into chunks
- 1 green bell pepper
- remaining pineapple chunks
- sliced green onions for garnish
- toasted sesame seeds for garnish
Instructions
Meatballs
- Preheat the oven to 400°F (200°C).
- Mix the 1 lb ground chicken, ½ cup panko bread crumbs, ¼ cup milk, ¼ cup finely chopped pineapple chunks, 1 large egg, 2 tablespoons reduced-sodium soy sauce, 2 tablespoons sliced green onions, 2 tablespoons minced garlic, 1 tablespoon grated fresh ginger, and 1 tablespoon sweet chili sauce together in a large bowl.
- Mix with your hands until just combined.
- Shape the mixture into golf ball-sized meatballs using approximately 2 tablespoons of the mixture for each meatball.
- Place meatballs in a 9x13 casserole dish. Bake for 18-20 minutes. Meatballs are done when they reach an internal temperature of 165°F (74°C). You can also cut a meatball in half to make sure the meat is no longer pink.
Teriyaki Sauce
- While the meatballs are baking, combine the ½ cup soy sauce, ⅓ cup water, ¼ cup honey, ¼ cup reserved pineapple juice, 2 tablespoons minced garlic, 1 tablespoon grated fresh ginger, and 1 tablespoon sweet chili sauce in a small saucepan and bring to a simmer.
- In a small bowl mix together the 1 tablespoon corn starch and 1 tablespoon water. Slowly whisk the cornstarch slurry into the sauce. Continue whisking the sauce until it has thickened slightly and coats the back of the spoon.
Assembly
- Top the meatballs with 1 red bell pepper, 1 green bell pepper, and remaining pineapple chunks. Pour the teriyaki sauce over everything and continue baking in the oven for 30 minutes until the peppers are fork-tender.
- Garnish with sliced green onions and sesame seeds.
Notes
If you can’t find ground chicken you can either substitute ground turkey or ask your butcher to grind ½ a pound of chicken breasts and ½ a pound of chicken thighs together.
To test and adjust the seasoning, microwave a small amount of the meatball mixture until it is fully cooked. Taste and adjust seasoning if necessary.
To keep the meatballs from sticking to your hands when rolling them into balls, spray your hands with a little nonstick cooking spray or coat them in a little oil.
Do not overwork the meatballs. Mixing the ingredients by hand allows you to ensure the ingredients are combined completely without overworking the mixture. Overworking the mixture creates tight tough meatballs.
Shape into evenly sized meatballs so that they all cook at the same rate.
If you are looking for a shortcut, using your favorite bottled teriyaki sauce is a great way to save a bit of time.
Storage: Store leftover meatballs in an air-tight container in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave.
Nutrition
Serving: 1 | Calories: 249kcal | Carbohydrates: 28g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1430mg | Potassium: 635mg | Fiber: 2g | Sugar: 19g | Vitamin A: 776IU | Vitamin C: 45mg | Calcium: 55mg | Iron: 2mg
