Pineapple Teriyaki Meatballs Glaze (Printable)

Tender meatballs glazed in pineapple teriyaki sauce make a flavorful, crowd-pleasing Asian-inspired dish.

# Components:

→ For the Meatballs

01 - 1 pound ground pork or beef
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 1/4 cup green onions, finely chopped
06 - 1/4 cup fresh cilantro, finely chopped (optional)
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon soy sauce
10 - 1 teaspoon sesame oil

→ For the Pineapple Teriyaki Sauce

11 - 1 cup pineapple juice
12 - 1/2 cup soy sauce (use low sodium if preferred)
13 - 1/4 cup brown sugar
14 - 1 tablespoon rice vinegar
15 - 2 teaspoons fresh ginger, grated
16 - 2 cloves garlic, minced
17 - 1 tablespoon cornstarch
18 - 2 tablespoons water
19 - 1/2 cup pineapple tidbits, drained

→ For Serving (Optional)

20 - Steamed rice
21 - Sliced green onions
22 - Toasted sesame seeds

# Directions:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine the ground meat, breadcrumbs, egg, minced garlic, chopped green onions, cilantro (if using), salt, pepper, soy sauce, and sesame oil. Mix gently until all ingredients are just incorporated.
03 - Shape the mixture into 20–24 small meatballs. Arrange them on the prepared baking sheet and bake for 18–20 minutes, or until cooked through and lightly browned.
04 - While the meatballs bake, prepare the sauce. In a medium saucepan, combine pineapple juice, soy sauce, brown sugar, rice vinegar, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring occasionally.
05 - In a small bowl, whisk together cornstarch and water to create a slurry. Gradually stir this slurry into the simmering sauce. Continue to cook for 2–3 minutes, stirring, until the sauce has thickened.
06 - Stir the drained pineapple tidbits into the thickened sauce and simmer for an additional 2 minutes.
07 - Once the meatballs are cooked, carefully transfer them to the saucepan with the sauce. Gently toss to coat each meatball evenly. Simmer together for 2–3 minutes to allow the flavors to meld.
08 - Serve the pineapple teriyaki meatballs hot. Garnish with sliced green onions and toasted sesame seeds. For a complete meal, serve over steamed rice if desired.

# Expert Advice:

01 -
  • Ready in just 45 minutes from start to finish
  • Versatile as an appetizer or main dish over rice
  • Perfect balance of sweet and savory flavors
  • Uses common pantry ingredients
  • Kid-friendly but sophisticated enough for adults
02 -
  • Freezes beautifully for up to 3 months
  • Can be made ahead and reheated without quality loss
  • Works perfectly in a slow cooker on low for 2-3 hours
  • Sauce thickens as it cools so make it slightly thinner than desired
03 -
  • Always toast your sesame seeds in a dry pan until golden for maximum flavor before using as a garnish.
  • When forming meatballs, avoid compacting them too tightly as this leads to dense, tough results. Instead, use a light touch and roll them just until they hold together.
  • For the most flavorful sauce, allow it to reduce slightly beyond the thickening stage, which concentrates the flavors beautifully.
  • If you have extra sauce, don't discard it. Store separately and use as a glaze for grilled chicken or as a flavor booster for stir-fries later in the week.
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