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Homemade Sweet Teriyaki Chicken Meatballs with Pineapple Rice photo

Sweet Teriyaki Chicken Meatballs with Pineapple Rice

This Sweet Teriyaki Chicken Meatballs with Pineapple Rice is bursting with sweet and savory flavors and a tropical twist for a perfect weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 1 lb ground chicken lean
  • 1/4 cup breadcrumbs plain or panko
  • 1/4 cup green onions chopped
  • 1 egg acts as a binder
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 1/2 teaspoon black pepper
For the Pineapple Rice:
  • 1 tablespoon sesame oil
  • 8 oz pineapple chunks drained canned pineapple
  • 2 cups cooked rice day-old preferred
  • 1 tablespoon soy sauce
  • pinch salt adjust to taste
For Glazing:
  • 2 tablespoons teriyaki sauce additional for coating

Equipment

  • Mixing bowl
  • Baking sheet
  • Skillet
  • Large pan
  • Wok
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Wooden spoon
  • Paper towels

Method
 

Prepare the Meatball Mixture
  1. 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.
Shape and Cook Meatballs
  1. 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.
Prepare the Pineapple Rice
  1. 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.
Glaze the Meatballs
  1. Toss cooked meatballs in additional teriyaki sauce to coat evenly, giving them a glossy finish.
Serve
  1. 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.