Ingredients

Scale

For the Meatballs:

1 lb ground chicken
1/2 cup breadcrumbs
1 egg
2 green onions, finely chopped
2 cloves garlic, minced
1 tablespoon soy sauce
Salt and pepper, to taste

For the Pineapple Teriyaki Sauce:

1/2 cup pineapple juice
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 teaspoons cornstarch + 2 tablespoons water (slurry)
1/2 cup diced pineapple (fresh or canned)

Optional Garnish:

Sesame seeds
Sliced green onions
Cooked rice, for serving

Instructions

Make the Meatballs:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, breadcrumbs, egg, green onions, garlic, soy sauce, salt, and pepper.
Roll into 1-inch balls and place on prepared baking sheet.
Bake for 18–20 minutes, until cooked through and lightly golden.

Make the Sauce:
In a saucepan, combine pineapple juice, soy sauce, brown sugar, honey, vinegar, and sesame oil. Bring to a simmer over medium heat.
Add cornstarch slurry and stir until thickened. Stir in diced pineapple.

Combine:
Add cooked meatballs to the sauce and toss to coat. Let simmer together for 2–3 minutes so flavors meld.

Serve:
Serve over rice, garnished with sesame seeds and green onions for a tropical, sweet-savory twist on classic meatballs!