Ingredients
For the Teriyaki Sauce
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1 (8-ounce) can crushed pineapple in juice
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½ cup low sodium soy sauce
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3 tablespoons honey
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1 teaspoon freshly grated ginger
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1 garlic clove, minced
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1 teaspoon cornstarch
For the Meatballs
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1 pound ground chicken
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¼ cup breadcrumbs
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1 teaspoon kosher salt
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¼ cup prepared teriyaki sauce (from above)
Instructions
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: Make the Teriyaki SauceIn a small saucepan over medium heat, whisk together the crushed pineapple (with juice), soy sauce, honey, ginger, and garlic.
Whisk in the cornstarch and cook, stirring constantly, until the sauce thickens, about 2 minutes. Remove from heat and allow the mixture to cool.
Step 3: Prepare the MeatballsIn a large bowl, combine the ground chicken, breadcrumbs, salt, and ¼ cup of the prepared teriyaki sauce. Mix until just combined.
Using a tablespoon measure or small cookie scoop, shape the mixture into evenly sized balls.
Step 4: BakePlace the meatballs on the prepared baking sheet and bake for 12–14 minutes, or until cooked through and the internal temperature reaches 165°F.
Step 5: ServeServe warm with the remaining teriyaki sauce on the side for dipping.
Notes
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To Freeze (Uncooked): Place shaped meatballs on a baking sheet and freeze for 30 minutes. Transfer to a labeled freezer bag. Defrost overnight in the refrigerator before baking as directed.
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Bake From Frozen: Add about 5 extra minutes to the baking time.
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Make It a Meal: Serve over steamed rice with sautéed vegetables or tuck into lettuce wraps.
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Flavor Boost: Add sliced green onions or sesame seeds on top before serving.
