Grilled Pineapple Teriyaki Chicken Meatballs

Grilled Pineapple Teriyaki Chicken Meatballs
Yield 3-4
Author Springer Mountain Farms Kitchen
Prep time
15 Min
Cook time
15 Min
Total time
30 Min

Grilled Pineapple Teriyaki Chicken Meatballs

Lots of flavor packed into these ground chicken, crushed pineapple & teriyaki sauce meatballs. Serve over a bed of rice for a quick and tasty meal!

Ingredients

Teriyaki Sauce
  • 1/2 cup soy sauce
  • 1/3 cup water
  • 1/4 dark brown sugar
  • 1/4 cup pineapple juice (reserved from crushed pineapples to be used in meatball mix)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger root
  • 1 tablespoon cornstarch
  • 1 tablespoon water
Chicken Meatballs
  • 1 lb Springer Mountain Farms Ground Chicken
  • 1/2 cup panko bread crumbs
  • 1 egg
  • 1/4 cup crushed pineapple, drained well (reserve juice for teriyaki sauce)
  • 2 tablespoons soy sauce
  • 2 green onions, finely minced (plus slices for garnish)
  • 2 cloves garlic, minced
  • 1/2 tablespoon fresh grated ginger root
  • 1/4 teaspoon pepper

Instructions

  1. Preheat your grill to medium high heat (about 400°F) creating a indirect heat zone as well as direct heat; place grill pan/griddle over the direct heat area.
  2. Make the teriyaki sauce by combining all of the ingredients except the cornstarch & water in a small sauce pan & heat over medium high heat until sugar dissolves
  3. Mix cornstarch & water in small bowl and stir until combined; whisk into the teriyaki sauce & stir constantly until it reaches your desired thickness for coating the meatballs (about 2-3 minutes); set aside until meatballs are cooked & ready to glaze.
  4. In a large mixing bowl, combine all of the meatball ingredients together, mixing well to combine. (The mix might feel/appear a little too wet; add a little more bread crumbs if needed to help hold meatball shape.)
  5. Form into meatballs about the size of a golf ball.
  6. Place meatballs on pan/griddle over direct heat, making sure to watch carefully to make sure you don't burn meatballs.
  7. Turn meatballs every few minutes to help brown on all sides; if they begin to brown too much, move them to the indirect side of the grill.
  8. Cook until meatballs reach an internal temperature of 165°F, coat with teriyaki sauce and move to indirect side of the grill for 1-2 minutes to help set the glaze.
  9. Remove from grill and serve over a bed cooked rice; garnish with sliced green onions.

Notes

Don't feel like grilling? These can easily be made in the oven. Preheat oven to 375°F, line a baking sheet with aluminum foil, and spray with non-stick spray.


Follow all of the steps for making the sauce and the meatballs. Place the formed meatballs on the lined baking sheet about 1 inch apart. Bake in the oven for about 17-20 minutes or until the internal temperature of each meatball reaches at least 165°F. Remove from oven and toss the meatballs in the warm teriyaki sauce. Place them back on the baking sheet and cook in the oven for another 2-3 minutes to set the glaze on the meatballs.


This dish is great served over a bowl of steamed rice, or a more tropical rice fried rice with pineapple.

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Heather Sinyard