Save This pineapple teriyaki meatball recipe transforms simple ingredients into an irresistible sweet and savory dish that's become my go-to for both weeknight dinners and entertaining. The juicy meatballs coated in a glossy pineapple-infused sauce deliver restaurant-quality flavor with minimal effort.
I first created these meatballs when looking for a crowd-pleaser for a family gathering, and they've since become the most requested dish at every potluck. My nephew, who typically avoids trying new foods, ended up asking for seconds and thirds!
Ingredients
- For the Meatballs:
- Ground pork or beef: The fat content helps keep meatballs juicy. Look for meat with about 15% fat for best results.
- Breadcrumbs: These act as a binder and keep meatballs tender. Fresh breadcrumbs work best but panko creates a lighter texture.
- Egg: Provides structure and helps hold everything together. Room temperature eggs incorporate more easily.
- Garlic: Adds aromatic depth. Choose firm cloves without green sprouts for best flavor.
- Green onions: Offers mild onion flavor without overpowering. Use both white and green parts for fullest flavor.
- Fresh cilantro: Optional but adds brightness. If using, select bunches with vibrant green leaves.
- Soy sauce: Adds umami depth to the meat mixture. I prefer naturally brewed varieties for richer flavor.
- Sesame oil: Just a touch adds distinctive nutty aroma. Look for toasted sesame oil for maximum impact.
- For the Pineapple Teriyaki Sauce:
- Pineapple juice: Creates the sweet base for the sauce. 100% juice without added sugar works best.
- Soy sauce: Balances the sweetness with savory depth. Low sodium allows better flavor control.
- Brown sugar: Adds caramel notes and helps create glaze. Dark brown sugar provides richer flavor.
- Rice vinegar: Brings necessary acidity to balance sweetness. Unseasoned rice vinegar is preferable.
- Fresh ginger: Adds warmth and subtle spice. Look for firm pieces with smooth skin for freshest flavor.
- Cornstarch: Thickens the sauce to perfect coating consistency. Always mix with cold water before adding.
- Pineapple tidbits: Provide juicy bursts of flavor and texture. Fresh pineapple offers brighter flavor but canned works well too.
Instructions
- Prepare the Oven and Baking Sheet:
- Preheat your oven to a hot 200°C or 400°F to ensure proper browning. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. The high temperature will help create a caramelized exterior on the meatballs while keeping the inside juicy.
- Mix the Meatball Ingredients:
- Combine all meatball ingredients in a large bowl using clean hands or a fork. Mix gently until just combined—overmixing will result in tough meatballs. The texture should be cohesive but still slightly loose. You'll know it's ready when the mixture holds together when shaped but still feels somewhat light.
- Shape the Meatballs:
- Roll the meat mixture between your palms to form 20-24 evenly sized meatballs, about 1½ inches in diameter. Slightly wet hands prevent sticking during this process. Place them on the prepared baking sheet with at least 1 inch between each meatball to allow hot air circulation.
- Bake to Perfection:
- Place the meatballs in the preheated oven and bake for 18-20 minutes. Look for light browning on the outside and ensure they're cooked through to an internal temperature of 160°F. The oven method creates more evenly cooked meatballs than pan-frying and allows fat to drain away.
- Create the Sauce Base:
- While meatballs bake, combine pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, and garlic in a medium saucepan. Bring this mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar completely. Allow the flavors to meld for about 5 minutes.
- Thicken the Sauce:
- Mix cornstarch and water in a small bowl until completely smooth with no lumps. This slurry will thicken your sauce without creating clumps. Pour it into the simmering sauce in a thin stream while whisking constantly. Continue cooking for 2-3 minutes until the sauce coats the back of a spoon.
- Add Pineapple and Finish Sauce:
- Gently stir the pineapple tidbits into the thickened sauce. Simmer for another 2 minutes to warm the pineapple and incorporate its flavor into the sauce. The sauce should now have a glossy appearance and be thick enough to coat the meatballs but still pourable.
- Combine Meatballs and Sauce:
- Transfer the baked meatballs directly into the saucepan with the sauce. Gently fold them in using a wooden spoon until every meatball is thoroughly coated. Allow them to simmer together for 2-3 minutes, which helps the meatballs absorb some of the sauce flavor.
- Serve with Garnishes:
- Plate the meatballs over steamed rice if serving as a main dish, or on their own as an appetizer. Sprinkle with sliced green onions and toasted sesame seeds for color, texture, and additional flavor. The garnishes add a professional finishing touch that elevates the presentation.
Save The ginger in this recipe is truly transformative. I once accidentally doubled the amount called for, and instead of ruining the dish, it created this incredible warm complexity that my family now prefers. My daughter says these meatballs remind her of our vacation to Hawaii, where we first tried a similar dish at a beachside restaurant. Now we make them whenever we need a taste of those happy memories.
Make-Ahead Options
These pineapple teriyaki meatballs are perfect for meal prep and actually taste better the next day as the flavors continue to develop. You can prepare the meatballs up to three days ahead and store them uncooked in the refrigerator, or freeze them on a baking sheet before transferring to a freezer bag for longer storage. The sauce can be made up to five days ahead and stored separately. When ready to serve, simply reheat the sauce, add the cooked meatballs, and simmer until warmed through. This approach has saved me countless times when entertaining guests or preparing for busy weeknights.
Storage and Reheating
Leftover meatballs maintain their quality remarkably well when stored properly. Refrigerate in an airtight container for up to 4 days. When reheating, add a splash of water or pineapple juice to the sauce to restore its consistency, as it tends to thicken when chilled. For best results, reheat gently on the stovetop over medium-low heat until just warmed through. Microwave reheating works in a pinch but may cause the meatballs to toughen slightly. If frozen, thaw overnight in the refrigerator before reheating for the most even warming.
Ingredient Substitutions
No pineapple juice? Orange juice makes a surprisingly good substitute with a slightly different but equally delicious flavor profile. For a lower sugar version, use unsweetened applesauce blended with a bit of water in place of half the pineapple juice. Ground chicken or turkey can replace beef or pork for a lighter option, though you may want to add a tablespoon of olive oil to the mixture to maintain juiciness. Coconut aminos work beautifully in place of soy sauce for those avoiding soy, while almond flour can substitute breadcrumbs for a grain-free alternative. Each substitution shifts the flavor slightly but maintains the essence of the dish.
Serving Suggestions
While these meatballs shine over simple steamed rice, they truly excel as part of a broader Asian-inspired spread. Try serving them alongside quick pickled cucumbers, which provide a refreshing contrast to the sweet sauce. For a complete meal, pair with stir-fried bok choy or broccoli tossed with garlic and a splash of the teriyaki sauce. The meatballs also work wonderfully in Hawaiian slider buns with a slice of grilled pineapple and some crunchy slaw. For a party presentation, serve them directly from a warming dish with decorative toothpicks and extra sauce on the side for dipping.
Save These small touches elevate a good recipe to a memorable one that will have everyone asking for your secrets.
Recipe FAQ
- → Can I substitute ground meat in this dish?
Yes, ground chicken or turkey can be used instead of pork or beef for a lighter option. Both will work well with the pineapple teriyaki flavors.
- → How can I make this meal gluten-free?
Use gluten-free breadcrumbs and replace soy sauce with tamari to ensure all ingredients are safe for gluten-sensitive diners.
- → Is the pineapple teriyaki sauce spicy?
The sauce is sweet and tangy but not spicy by default. Add a pinch of chili flakes if you prefer some heat.
- → What are some serving suggestions?
Serve over steamed rice and garnish with green onions and sesame seeds. Jasmine rice and steamed broccoli are perfect sides.
- → How do I prevent meatballs from drying out?
Gently mix the meat mixture and avoid overbaking. The sauce helps keep them moist and flavorful as well.
- → Are canned pineapple tidbits suitable for the glaze?
Yes, you can use either fresh or canned pineapple tidbits, just be sure to drain canned fruit before adding.