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Pineapple Teriyaki Meatballs

Section: Satisfying Main Dishes for Every Occasion

These pineapple teriyaki meatballs combine lean ground poultry with sweet crushed pineapple and a savory teriyaki glaze. Baked until tender and served warm, they bring a balanced flavor of sweet and savory that pairs beautifully with rice or cooked vegetables. The homemade sauce thickens just right to coat each meatball, making every bite juicy and satisfying. A straightforward method ensures quick preparation, ideal for a tasty weeknight meal that feels both comforting and light.

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A smiling chef holding a plate of food.
By Lina Lina
Last updated on Tue, 06 Jan 2026 20:06:24 GMT
A plate of pineapple teriyaki meatballs. Bookmark
A plate of pineapple teriyaki meatballs. | tinycakee.com

These Pineapple Teriyaki Meatballs bring together a sweet and savory fusion that feels lighter than takeout but just as satisfying. They pair wonderfully with rice or steamed vegetables for a balanced weeknight meal that feels special without a lot of fuss. If you enjoy Asian-inspired flavors but want a dish that fits easily into your cooking routine, this recipe is a keeper.

When I first made these, I was surprised by how the pineapple not only sweetened but also kept the meatballs moist. Now my family requests these any time I mention Asian flavors and I love that they’re excited about eating protein and veggies.

Ingredients

  • Large egg: Adds moisture and binds the meatballs together
  • Plain panko breadcrumbs: Help create a tender texture without heaviness look for freshly opened for best crispness
  • Lean ground turkey breast or chicken breast: Protein packed low fat base
  • Canned crushed pineapple packed in juice: Brings natural sweetness and moisture avoid syrup which can be too sticky and overly sweet
  • Sliced scallions: Add brightness and a mild onion flavor fresh and firm is best
  • Reduced sodium soy sauce: Gives that essential salty umami without overpowering the other flavors
  • Minced garlic and ground ginger: Provide classic aromatic Asian notes fresh grated ginger will intensify the taste but jarred works great for convenience
  • Black pepper: Adds subtle heat without competing with the sweet savory sauce
  • Sauce ingredients: Include water and brown sugar for balance pineapple juice from the drained fruit to reinforce the flavor and cornstarch to thicken to a glossy finish
  • Sesame seeds: Optional but add a lovely nutty accent and garnish that elevates the look

Instructions

Sauté the Aromatics:
Start by preheating your oven to 400 degrees and line a sheet pan with parchment paper for easy cleanup.
Mix the Meatball Ingredients:
In a large bowl combine the egg panko ground meat crushed pineapple (drain the juice but save it for the sauce) scallions soy sauce garlic ginger and black pepper. Use a fork to gently stir and combine evenly without overworking the mixture which keeps them tender.
Shape the Meatballs:
Transfer your meat mixture onto a clean cutting board or working surface. Divide the mixture into 20 equal portions by halving then quartering then splitting each quarter into five pieces. Roll each into a firm ball ensuring consistent size for even cooking. Place on your prepared sheet pan.
Bake the Meatballs:
Put the tray into the oven and bake for 15 to 18 minutes until they are cooked through and lightly browned on the outside.
Prepare the Sauce:
About 10 minutes before the meatballs finish baking combine the soy sauce water brown sugar reserved pineapple juice garlic and ginger in a saucepan over medium heat. Stir occasionally while the sugar dissolves and the sauce begins to simmer which takes 2 to 4 minutes.
Thicken the Sauce:
Mix the cornstarch and water in a small dish to form a slurry. Stir the slurry into the simmering sauce reduce the heat to low and cook for another 5 minutes stirring now and then until the sauce reaches a thickened glossy consistency.
Combine and Serve:
Once the meatballs are done toss them in the sauce or serve separately by spooning 1/3 cup sauce over each serving of 5 meatballs. Sprinkle with sesame seeds if using for a nice finishing touch.
A plate of pineapple teriyaki meatballs.
A plate of pineapple teriyaki meatballs. | tinycakee.com

The pineapple is my favorite ingredient here not only do its sweet and tangy notes complement the savory soy and garlic perfectly but pineapple also tenderizes the meat keeping every bite juicy. One family Sunday we made a double batch and everyone dove in happily with rice and steamed broccoli. It felt like a little tropical getaway in our own kitchen.

Storage Tips

Store leftovers in an airtight container refrigerated for up to four days. Reheat gently on the stove or microwave to keep the meatballs from drying out. You can also freeze fully cooked meatballs and sauce separately for up to three months and thaw overnight in the fridge before reheating.

Ingredient Substitutions

If ground turkey or chicken breast is not available use lean ground pork or beef though the flavor and texture will be richer. For breadcrumbs you can substitute crushed plain crackers or oats but panko gives the best light texture. Fresh pineapple can be used instead of canned crushed pineapple but chop it finely and measure juice separately for the sauce.

Serving Suggestions

Serve these meatballs over steamed jasmine rice or cauliflower rice for a low carb option. They also taste delicious spooned over sautéed greens or roasted vegetables. Try garnishing with fresh herbs like cilantro or thinly sliced green onions for extra freshness.

A plate of meatballs with a side of broccoli.
A plate of meatballs with a side of broccoli. | tinycakee.com

These meatballs are quick to make and freezer friendly making them perfect for busy weeknights. The pineapple and ginger brighten the dish so it feels special without extra effort.

Common Recipe Questions

→ What type of meat works best?

Ground turkey breast or ground chicken breast both provide a lean, tender base that complements the sweet and savory flavors.

→ Can I prepare the sauce ahead of time?

Yes, the teriyaki sauce can be made in advance and reheated gently before serving to maintain its consistency.

→ How do I get the perfect meatball texture?

Using panko breadcrumbs and egg helps bind the meatballs while keeping them tender and moist after baking.

→ What can I serve alongside these meatballs?

Steamed rice and cooked vegetables like broccoli complement the flavors and add balance to the meal.

→ Is fresh ginger necessary for the sauce?

Minced ginger, either fresh or jarred, adds a subtle warmth that enhances the overall flavor profile.

Pineapple Teriyaki Meatballs

Savory pineapple-glazed meatballs with teriyaki sauce, great with rice or steamed vegetables.

Prep Time
15 minutes
Cooking Time
15 minutes
Total Time
30 minutes
By Lina: Lina

Recipe Category: Main Dishes

Skill Level: Great for Beginners

Cuisine Type: Asian-inspired

Makes: 4 Portion Count (20 meatballs with 1⅓ cups teriyaki sauce total)

Dietary Options: Dairy-Free

What You’ll Need

→ Meatballs

01 1 large egg
02 ⅓ cup plain panko breadcrumbs (approximately 35 g)
03 1 lb (454 g) 99% lean ground turkey breast or ground chicken breast
04 ¼ cup (60 ml) drained canned crushed pineapple (reserve juice)
05 2 tablespoons sliced scallions (30 ml)
06 1 tablespoon reduced sodium soy sauce (15 ml)
07 1 teaspoon minced garlic (5 ml)
08 ¼ teaspoon ground ginger
09 ⅛ teaspoon ground black pepper

→ Sauce

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

→ Garnish

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

Steps to Follow

Step 01

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

Step 02

In a large bowl, mix egg, panko breadcrumbs, ground meat, drained crushed pineapple, scallions, soy sauce, minced garlic, ground ginger, and black pepper until evenly incorporated.

Step 03

Divide mixture into 20 equal portions and shape each into a meatball. Arrange on prepared baking sheet.

Step 04

Bake meatballs in preheated oven for 15 to 18 minutes until fully cooked through.

Step 05

While meatballs bake, whisk together soy sauce, water, brown sugar, reserved pineapple juice, minced garlic, and minced ginger in a saucepan. Bring to a simmer over medium heat, stirring occasionally.

Step 06

Combine cornstarch and water to make a slurry. Stir into simmering sauce, reduce heat to low, and cook 5 minutes until thickened, stirring occasionally.

Step 07

Toss meatballs with sauce or serve five meatballs with ⅓ cup sauce per portion. Optionally, garnish each serving with ¼ teaspoon sesame seeds.

Helpful Hints

  1. Use crushed pineapple packed in juice, not syrup, to avoid excess sweetness.
  2. Ground turkey breast or chicken breast can be used interchangeably for lean protein.
  3. Minced ginger from jars or freshly grated ginger both work well; fresh provides stronger flavor.
  4. Rolling meatballs is straightforward and helps maintain uniform cooking.

Tools You’ll Need

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Saucepan
  • Whisk
  • Cutting board or clean dry surface

Allergy Information

Review ingredient labels for allergens, and consult a healthcare provider if in doubt.
  • Contains egg, soy, and wheat (in panko breadcrumbs); sesame is optional allergen.

Nutritional Details (Per Portion)

Use this nutritional summary as a guide – it's not a substitute for professional advice.
  • Calories: 236
  • Fat: 3 g
  • Carbohydrates: 20 g
  • Proteins: 31 g