Name: Pineapple Teriyaki Meatballs Recipe
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Cuisine: Asian-inspired
Ingredients: 2 tablespoon almond flour (or gluten-free oat flour); 2 tablespoon coconut aminos (or gluten-free tamari); 1/4 cup crushed pineapple (drained, reserve the juice for the sauce); 2 tablespoon finely minced green onion (white part only, reserve green part for serving); 2 garlic cloves (minced or finely grated); 1 teaspoon grated fresh ginger; 1 lb ground 93% lean ground dark meat chicken; 1/2 cup coconut aminos (or gluten-free tamari); 1/3 cup water; 1/4 cup pineapple juice (reserved from crushed pineapple); 1/4 cup honey; 1 garlic clove (minced or finely grated); 1 teaspoon grated fresh ginger; 1 tablespoon arrowroot powder (or cornstarch); 1 tablespoon water; Sliced green onion (green part); Cooked white or brown rice, cauliflower rice, and sriracha (optional)

If you’re craving something sweet, savory, and just a touch tangy, I can’t recommend this Pineapple Teriyaki Meatballs Recipe enough. It’s one of those dishes that’s as versatile as it is delicious — perfect for quick dinners or making ahead for busy weeknights. When I first tried this recipe, I was blown away by how the juicy pineapple and homemade teriyaki sauce elevate simple ground chicken into a mouthwatering meal everyone goes crazy for. Trust me, once you give this recipe a go, it’ll become a staple in your kitchen rotation!

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Why You’ll Love This Recipe

Quick and Easy: Ready in just about 30 minutes or slow-cooked to perfection if you prefer a hands-off meal.
Naturally Sweetened Sauce: Uses honey and pineapple juice instead of refined sugars for a wholesome boost.
Gluten-Free Friendly: Made with coconut aminos and almond flour, perfect if you’re avoiding gluten.
Family Approved: My biggest food critics can’t get enough — and I bet your family will feel the same.

A round speckled plate holds a dish with two main layers; the bottom layer is white rice spread evenly in a circular shape, and the top layer features several pieces of brown cooked meat placed in the center, garnished with small green chopped spring onions. To the upper left of the plate is a white bowl filled with bright green chopped spring onions, and below that, a white plate holds a small portion of yellow scrambled eggs. On the right side of the image, a blue and white striped cloth is casually draped on a white marbled surface that also holds scattered pieces of chopped spring onions around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together beautifully to create a bright, flavorful meatball with a luscious teriyaki glaze that’s anything but ordinary. I always recommend using fresh ginger and garlic for the best taste — it really makes a difference versus the pre-minced stuff in jars.

Almond flour: Great for binding without gluten; you can swap for oat flour if preferred.
Coconut aminos: A tasty, soy-free alternative to tamari or soy sauce that’s less salty and super flavorful.
Crushed pineapple: Fresh or canned works; just be sure to drain it well so your meatballs aren’t soggy.
Green onion (white part and green part): The white part packs flavor into the meatballs while the green tops make a fresh garnish.
Garlic cloves: Minced fresh garlic gives that perfect punch of aroma and taste.
Fresh ginger: Grated brightens the whole dish with a little zing.
Ground chicken (93% lean, dark meat): Tender and juicy — this is my go-to for moist meatballs.
Water, pineapple juice, and honey: Combine for the sauce base, balancing sweetness and depth.
Arrowroot powder or cornstarch: Helps to thicken the teriyaki glaze so it clings beautifully to the meatballs.
Sliced green onion and cooked rice or cauliflower rice: Optional extras that turn this into a full meal, perfect for serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Pineapple Teriyaki Meatballs Recipe is. Over time, I’ve played around with different tweaks depending on what’s in the fridge or my mood — and you should totally make it your own! Don’t be shy to adjust flavors or swap ingredients based on your dietary needs or taste preferences.

Spicy Kick: Adding a teaspoon of sriracha or red pepper flakes to the sauce gives these meatballs a lively heat that my spice-loving friends adore.
Vegetarian Version: Swap ground chicken for firm tofu or chickpea mash to create a plant-based twist that still soaks up all the wonderful teriyaki flavors.
Low-Sugar Option: Use a sugar-free honey substitute or reduce the honey slightly if you want a less sweet dish.
Fresh Pineapple Chunks: For an extra burst of tropical vibe, toss some pineapple chunks into the sauce during the last few minutes of cooking.

How to Make Pineapple Teriyaki Meatballs Recipe

Step 1: Mix and Form the Meatballs

Start by combining your almond flour, coconut aminos, crushed pineapple (drained!), minced white part of green onions, garlic, ginger, and ground chicken in a large mixing bowl. I like to use my hands here — it’s the best way to evenly distribute ingredients without overworking the meat. Once everything’s nicely mixed, gently shape the mixture into meatballs about the size of a golf ball. Don’t pack them too tight; keeping them light helps them stay tender and juicy.

Step 2: Brown the Meatballs

Heat a large skillet over medium heat and add a splash of oil. Brown the meatballs on all sides — you’re not cooking them through here, just building that golden crust that adds flavor and texture. This step usually takes about 6-8 minutes. Using tongs, turn them carefully so they stay intact.

Step 3: Prepare the Teriyaki Sauce

While your meatballs are browning, whisk together coconut aminos, water, reserved pineapple juice, honey, minced garlic, and grated ginger in a small bowl. This homemade sauce is naturally sweet and vibrant — no bottled sauces required. Mix arrowroot powder with a tablespoon of cold water so it’s smooth and set aside.

Step 4: Combine and Simmer

Once the meatballs are browned, transfer them gently into a crockpot or simmering pan. Pour the teriyaki sauce over the meatballs, then stir in the arrowroot slurry. If you’re using a stovetop, let everything simmer gently for 10-15 minutes until the sauce thickens and coats each meatball. If using a crockpot, you can set it on low for 3-4 hours for tender, melt-in-your-mouth meatballs.

Step 5: Garnish and Serve

Before serving, sprinkle the sliced green part of the green onions on top for freshness and color. Serve with fluffy white or brown rice, or for a low-carb option, cauliflower rice works beautifully. Don’t forget a drizzle of sriracha if you like a spicy twist!

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Pro Tips for Making Pineapple Teriyaki Meatballs Recipe

Don’t Overmix Your Meat: Mixing gently keeps the meatballs tender instead of tough — this was a game-changer for me.
Reserve Pineapple Juice: Don’t toss that juice! It adds natural sweetness and tang to your sauce for unbeatable flavor.
Brown Meatballs Before Simmering: This quick sear locks in juices and adds texture, making the final dish extra special.
Add Arrowroot Last: Mix arrowroot powder with cold water before adding to avoid clumps and get a perfectly glossy sauce.

How to Serve Pineapple Teriyaki Meatballs Recipe

A white bowl filled with a layer of white rice at the bottom, topped with several brown meatballs that have a slightly rough texture. The meatballs are garnished with small pieces of bright green chopped green onions scattered over them and on the rice. The bowl sits on a white marbled surface with hints of a green salad in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

My go-to garnish is sliced green onions for that fresh, peppery bite and a pop of green. Sometimes I sprinkle toasted sesame seeds for a little extra texture and visual appeal. A drizzle of sriracha or chili flakes is my personal favorite if I want a bit of heat.

Side Dishes

I love pairing these meatballs with steamed jasmine rice or cauliflower rice if I’m keeping it light. Stir-fried veggies like snap peas, broccoli, or bok choy complement the sweetness in the dish perfectly. You really can’t go wrong with a simple green salad too.

Creative Ways to Present

For a party or special occasion, I’ve served these meatballs on skewers with pineapple chunks between each one—everyone loves picking them up as finger food! You can also pile them atop lettuce leaves for an Asian-inspired lettuce wrap plate that’s fun and easy.

Make Ahead and Storage

Storing Leftovers

Leftover meatballs store really well in an airtight container in the fridge for up to 3 days. I usually keep the meatballs and sauce together so the flavors keep developing. It’s a great meal prep option if you want to enjoy these later during the week.

Freezing

I’ve frozen these meatballs successfully—just place them on a baking sheet to freeze individually first, then transfer to a freezer bag with some sauce. They keep for about 3 months. When ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, I gently warm the meatballs and sauce on the stovetop over low heat, stirring occasionally, to keep them juicy and prevent drying out. Microwaving works too, but I recommend adding a tablespoon of water or broth to keep moisture.

FAQs

Can I use ground turkey instead of chicken for the Pineapple Teriyaki Meatballs Recipe?

Absolutely! Ground turkey works just as well and will still get tender and flavorful with the pineapple and teriyaki sauce. Just be cautious not to overmix or overcook, as turkey can dry out faster than chicken.
Is coconut aminos a good substitute for soy sauce in this recipe?

Yes, coconut aminos is my favorite soy-free and gluten-free alternative. It has a milder, slightly sweeter flavor that pairs perfectly with the pineapple and honey in the sauce.
Can I make the Pineapple Teriyaki Meatballs Recipe in the crockpot?

Definitely! After browning the meatballs, place them in the crockpot with the sauce and cook on low for about 3-4 hours. The meatballs will be extra tender and infused with that sweet teriyaki flavor.
How do I prevent the meatballs from falling apart?

Using almond flour helps bind the meat, and making sure you don’t overmix is key. Also, browning them gently before adding the sauce helps form a sturdy crust that holds everything together.
Can I prepare the meatballs ahead of time?

Yes! You can mix and shape the meatballs a day ahead and keep them covered in the fridge. When ready to cook, simply brown and proceed with making the sauce.

Final Thoughts

This Pineapple Teriyaki Meatballs Recipe has quickly become one of my favorite comfort foods because it’s simple, flavorful, and just plain fun to make. I love how the natural sweetness from the pineapple and honey feels indulgent without being heavy. Whether you’re cooking for a busy weeknight or a casual gathering, this recipe hits all the right notes and always gets rave reviews. I can’t wait for you to try it and hear how much your family loves it too!