Pineapple Teriyaki Chicken Meatballs
Pineapple teriyaki chicken meatballs: ground chicken with crushed pineapple, red bell pepper, panko, scallion, garlic and ginger, baked at 400°F and tossed in a homemade pineapple juice, soy and brown sugar teriyaki sauce. Makes about 22; serves 4.
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Ingredients
- 1 pound ground chicken
- 1/3 cup crushed pineapple canned, drained and pressed; keep the juice for the sauce
- 1/4 cup panko breadcrumbs
- 1/4 cup red bell pepper finely diced
- 1 scallion green onion, sliced thinly
- 1 clove garlic large, minced
- 1 teaspoon fresh ginger grated or minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1/2 cup reduced sodium soy sauce for the sauce
- 1/2 cup water for the sauce; low-sodium chicken broth also works
- 1/2 cup pineapple juice reserved from draining the crushed pineapple; for the sauce
- 2 tablespoons brown sugar for the sauce
- 1 clove garlic minced, for the sauce
- 1/2 teaspoon ginger grated or minced, for the sauce
- 1 1/2 tablespoons cornstarch for the slurry
- 2 tablespoons cold water to dissolve the cornstarch
- sliced scallions and toasted sesame seeds for garnish, optional
Instructions
- Heat the oven to 400°F. Line a medium baking tray with parchment paper or spray it with oil.
- In a medium bowl mix the ground chicken, red bell pepper, drained and pressed crushed pineapple, panko, scallion, garlic, ginger, salt and pepper. Use a spoon or your hands.
- Divide the mixture into 22 parts and roll each into a meatball with wet hands. A medium cookie scoop makes even portions. Set the meatballs on the prepared tray. If you like, spray them with a little oil to help them brown; it is not necessary.
- Bake for 20 to 25 minutes, until the meatballs reach 165°F on a food thermometer.
- While the meatballs bake, whisk the reserved pineapple juice, 1/2 cup water, soy sauce, brown sugar, garlic and ginger together in a bowl or measuring cup.
- In a small bowl stir 1 1/2 tablespoons cornstarch into 2 tablespoons cold water until dissolved. Set it aside.
- Pour the soy and pineapple juice mixture into a medium or large skillet. Cook over medium heat, whisking, until the sugar dissolves. Add the cornstarch slurry and keep stirring until the sauce thickens.
- Move the baked meatballs into the skillet and toss to coat them in the sauce. Serve right away, garnished with sliced green onions and toasted sesame seeds.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 265kcalCarbohydrates: 21.9gProtein: 23.7gFat: 9.6gSodium: 1544mgFiber: 1gSugar: 12.7g