If you’re craving a dish that’s bursting with flavor, sweet and savory, and packed with a tropical twist, then Sweet Teriyaki Chicken Meatballs with Pineapple Rice is your new go-to recipe. This meal combines tender, juicy chicken meatballs glazed in a rich teriyaki sauce alongside fluffy rice mixed with sweet pineapple chunks. It’s a delightful balance of textures and tastes that come together in a way that feels both comforting and fresh. Whether you’re cooking for your family on a busy weeknight or preparing a crowd-pleaser for guests, this recipe delivers satisfaction in every bite.
Why This Recipe Belongs in Your Rotation
Sweet Teriyaki Chicken Meatballs with Pineapple Rice is more than just a dinner—it’s a crowd-pleaser that’s easy enough for weeknights but impressive enough for casual entertaining. The combination of the savory chicken meatballs with the sweet tang of pineapple rice creates a harmony that’s hard to beat. Plus, this recipe is incredibly versatile and quick to prepare, making it a fantastic solution for those times when you want something delicious without spending hours in the kitchen.
The ingredients are simple, and the method straightforward, but the flavors come through beautifully. The ginger and garlic add warmth and depth, while the teriyaki sauce brings that signature sweet-savory glaze. The pineapple not only adds sweetness but also a subtle acidity that lifts the dish. It’s a balanced meal that’s sure to become a staple in your recipe collection.
Ingredient Notes
- Ground chicken: Opt for lean ground chicken for moist, tender meatballs that hold together well.
- Breadcrumbs: Use plain breadcrumbs to help bind the meatballs. Panko works great for a lighter texture.
- Green onions: Fresh and chopped, they add a mild onion flavor and a pop of color.
- Egg: Acts as a binder to keep the meatballs from falling apart during cooking.
- Teriyaki sauce: Provides that classic sweet, salty, and umami flavor. Use a quality brand or homemade for best results.
- Garlic and ginger: Fresh minced garlic and ginger bring aromatic warmth and depth to the meatballs.
- Black pepper: Adds a subtle kick without overpowering the other flavors.
- Pineapple chunks: Drained canned pineapple is perfect here; it adds sweetness and juiciness to the rice.
- Cooked rice: Day-old rice works best for texture, but freshly cooked rice is fine if served immediately.
- Soy sauce: Enhances the savory notes in the pineapple rice.
- Sesame oil: Adds a toasty, nutty flavor that rounds out the dish beautifully.
- Salt: Adjust according to taste, especially since teriyaki and soy sauce add saltiness.
What’s in the Gear List
- Mixing bowl: To combine the meatball ingredients easily.
- Baking sheet or skillet: For cooking the meatballs—baking keeps hands free, while skillet gives a nice sear.
- Large pan or wok: To sauté and combine the pineapple rice.
- Measuring cups and spoons: For precise ingredient amounts.
- Spatula or wooden spoon: To stir the rice gently without breaking it up too much.
- Paper towels: Optional, for draining excess grease from meatballs if pan-frying.
The Method for Sweet Teriyaki Chicken Meatballs with Pineapple Rice
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine 1 lb of ground chicken, 1/4 cup breadcrumbs, 1/4 cup chopped green onions, 1 egg, 2 tablespoons teriyaki sauce, 1 tablespoon minced garlic, 1 tablespoon minced ginger, and 1/2 teaspoon black pepper. Mix everything gently but thoroughly with your hands or a spoon until well incorporated. Avoid overmixing to keep the meatballs tender.
Step 2: Shape and Cook Meatballs
Form the mixture into 1 to 1.5-inch meatballs. You should get about 16 to 20 meatballs. For cooking, you can either bake at 375°F (190°C) for 20-25 minutes, turning halfway through, or pan-fry in a lightly oiled skillet over medium heat until golden brown and cooked through, about 8-10 minutes.
Step 3: Prepare the Pineapple Rice
While the meatballs cook, heat 1 tablespoon sesame oil in a large pan or wok over medium heat. Add the drained pineapple chunks from one 8 oz can and sauté for 2-3 minutes to caramelize slightly. Add 2 cups cooked rice, 1 tablespoon soy sauce, and a pinch of salt. Stir gently to combine and heat through for about 5 minutes, allowing the flavors to meld.
Step 4: Glaze the Meatballs
Once the meatballs are cooked, toss them in an additional 2 tablespoons of teriyaki sauce to coat evenly. This step will give them a glossy, flavorful finish.
Step 5: Serve and Enjoy
Plate the pineapple rice and top it with the glazed meatballs. Garnish with extra chopped green onions or sesame seeds if desired. Serve immediately for the best texture and flavor.
Customize for Your Needs
- Substitute ground chicken with ground turkey if preferred, for a slightly different flavor profile.
- Add finely diced bell peppers or shredded carrots to the meatball mixture for extra veggies and crunch.
- Swap out pineapple chunks with mango or peach for a unique twist on the rice.
- For a spicier kick, add red pepper flakes or a dash of sriracha to the meatballs before cooking.
- Use cauliflower rice instead of white rice for a lower-carb version.
Mistakes Even Pros Make
- Overmixing the meatball ingredients, which can lead to dense, tough meatballs instead of tender ones.
- Not draining the pineapple chunks well, causing the rice to become soggy.
- Skipping the glaze step, which leaves the meatballs less flavorful and less visually appealing.
- Using freshly cooked hot rice instead of day-old rice, resulting in clumpy or mushy texture in the pineapple rice.
How to Store & Reheat
Store leftover Sweet Teriyaki Chicken Meatballs with Pineapple Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Add a splash of water or extra teriyaki sauce when reheating to keep the meatballs moist and the rice fluffy.
Quick Q&A
Can I make the meatballs ahead of time?
Yes! You can prepare and shape the meatballs up to a day in advance and refrigerate them. When ready to cook, simply bake or pan-fry as directed.
Is there a way to make this recipe gluten-free?
Absolutely! Use gluten-free breadcrumbs and ensure your teriyaki and soy sauces are gluten-free varieties to keep the dish gluten-free.
What’s the best rice to use for this recipe?
Long-grain white rice or jasmine rice works wonderfully here. Using day-old rice helps achieve the ideal fried rice texture with less clumping.
Can I freeze the cooked meatballs?
Yes, cooked meatballs freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. Thaw overnight in the fridge before reheating.
Quick Weeknight Wins
- Try the equally savory Sesame Ginger Chicken Meatballs With Rice for a fresh take on meatball dinners.
- Love teriyaki flavors? Check out the Teriyaki Glazed Meatballs Turkey With Rice for another delicious option.
- Craving something with a citrus twist? The Sticky Orange Chicken Thighs With Fried Rice might be just what you need.
See You at the Table
There is something incredibly satisfying about a meal that feels both indulgent and fresh, and Sweet Teriyaki Chicken Meatballs with Pineapple Rice delivers on both fronts. The juicy meatballs coated in a glossy teriyaki glaze paired with the sweet pineapple rice will have everyone coming back for seconds. It’s a recipe that balances ease with flavor, making it a perfect weeknight dinner or a fun meal to share with friends. So gather your ingredients, follow the simple steps, and get ready to enjoy a plate full of sweet, savory goodness that will brighten up your dinner routine.
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Sweet Teriyaki Chicken Meatballs with Pineapple Rice
Ingredients
Equipment
Method
- In a large mixing bowl, combine ground chicken, breadcrumbs, chopped green onions, egg, teriyaki sauce, minced garlic, minced ginger, and black pepper. Mix gently until well incorporated without overmixing.
- Form the mixture into 1 to 1.5-inch meatballs, about 16 to 20 pieces. Bake at 375°F (190°C) for 20-25 minutes, turning halfway, or pan-fry in a lightly oiled skillet over medium heat for 8-10 minutes until golden and cooked through.
- Heat sesame oil in a large pan or wok over medium heat. Add drained pineapple chunks and sauté for 2-3 minutes to caramelize slightly. Add cooked rice, soy sauce, and salt. Stir gently and heat through for about 5 minutes.
- Toss cooked meatballs in additional teriyaki sauce to coat evenly, giving them a glossy finish.
- Plate the pineapple rice and top with glazed meatballs. Garnish with extra chopped green onions or sesame seeds if desired. Serve immediately.
Notes
- Use lean ground chicken for tender, moist meatballs that hold together well.
- Day-old rice is best for pineapple rice to avoid clumping and sogginess.
- For gluten-free, substitute gluten-free breadcrumbs and sauces.
- Meatballs can be prepared a day ahead and refrigerated before cooking.
- Leftovers keep well in the fridge for up to 3 days; reheat gently to retain moisture.
