Pineapple Teriyaki Meatballs Recipe

If you’re craving a dish that’s bursting with flavor yet surprisingly easy to make, you’re in for a treat. My Pineapple Teriyaki Meatballs Recipe is exactly that—sweet, savory, and just a little tropical twist that’ll have you coming back for seconds faster than you can say teriyaki. Whether you’re cooking for family, friends, or just want a weeknight dinner that feels special, this recipe is seriously fan-freaking-tastic.

this Recipe

Ingredients You’ll Need

The magic of this Pineapple Teriyaki Meatballs Recipe comes down to a handful of simple, fresh ingredients that work harmoniously together. I always recommend grabbing fresh ginger and green onions—they really brighten the whole dish up.

• Almond flour: I like almond flour here because it helps bind the meatballs while keeping them tender and gluten-free.
• Coconut aminos: If you haven’t tried coconut aminos yet, you’re missing out! It’s a great soy sauce alternative with less sodium and a slightly sweeter flavor.
• Crushed pineapple: Make sure you drain it well! The juice gets reserved for the sauce, giving it a refreshing tropical hint.
• Green onion (white part): Adds a mild onion flavor right into the meatballs themselves; don’t forget to save the green parts for garnish.
• Garlic and fresh ginger: These two together make the flavor pop with that classic teriyaki zing.
• Ground dark meat chicken: I prefer dark meat because it keeps the meatballs juicy and flavorful without getting dry.
• Water and honey: These balance the sauce’s consistency and sweetness naturally.
• Arrowroot powder: A fantastic thickening agent, especially if you want that glossy teriyaki finish.
• Sliced green onion, rice, sriracha: Great for serving to add that fresh crunch, carbs, and a spicy kick.

Variations

One of the things I love most about this Pineapple Teriyaki Meatballs Recipe is how easily you can tweak it to suit your tastes or dietary needs. Feel free to make it your own!

• Protein swap: I’ve tried using ground turkey or pork instead of chicken, and they all taste fantastic with the sauce—you just might want to adjust cooking time slightly.
• Less sweetness: If you prefer it less sweet, cut back on the honey or pineapple juice—you’ll still get that great teriyaki flavor.
• Spice it up: Adding a pinch of red pepper flakes or swapping the sriracha for a hotter chili sauce gives it a delightful kick that my family absolutely loves.
• Make it meatless: For a vegetarian twist, try using plant-based ground meat alternatives—they soak up the pineapple teriyaki sauce beautifully.

How to Make Pineapple Teriyaki Meatballs Recipe

Step 1: Mix the Meatball Ingredients

Start by combining the almond flour, coconut aminos, drained crushed pineapple, minced white parts of green onion, garlic cloves, fresh grated ginger, and ground chicken in a big bowl. I like to use my hands here—not just because it’s quicker, but it really helps me feel when the mixture is just right. You want it tender but not too wet, so don’t overdo the pineapple juice. After mixing evenly, give it a little taste—trust me, you’ll love the fresh zing from the ginger and garlic.

Step 2: Form and Brown the Meatballs

Roll your mixture into meatballs, about 1 to 1.5 inches in diameter. I find that this size cooks evenly and gives a nice bite. To get them golden and add flavor, I always brown them quickly in a hot skillet with a little oil before transferring to the crockpot. If you’re pressed for time, you can skip browning, but I think it’s worth it for that extra depth of flavor.

Step 3: Prepare the Teriyaki Sauce

In a separate bowl, whisk together the coconut aminos, water, pineapple juice reserved from the canned pineapple, honey, minced garlic, and fresh ginger to create your sauce. When everything’s blended nicely, set it aside—you’ll add some arrowroot slurry in the next step to thicken it up.

Step 4: Combine and Cook

Place the browned meatballs into the crockpot and pour over the teriyaki sauce mixture. Let it cook on low for about 5 hours or on high for 2-3 hours. About 30 minutes before serving, mix the arrowroot powder with cold water to make a slurry and stir it into the crockpot to thicken the sauce. This step really makes the sauce so irresistibly glossy and perfect for drizzling.

How to Serve Pineapple Teriyaki Meatballs Recipe

Garnishes

I always sprinkle the cooked meatballs with the bright green parts of the sliced green onions—it adds a fresh crunch and color contrast that makes the dish pop. For a little extra flair, toasted sesame seeds are a delightful touch and something I started doing after seeing it in my favorite Asian restaurants.

Side Dishes

This recipe pairs wonderfully with steamed white rice or brown rice for a classic meal. For a low-carb option, cauliflower rice works beautifully and soaks up the sauce just as well. On the side, I like to serve some steamed broccoli or snap peas for a crisp freshness that balances the richness of the meatballs.

Creative Ways to Present

For gatherings, try serving these meatballs on skewers with a little pineapple chunk between each ball—makes a fantastic party appetizer! Alternatively, you can spoon the meatballs over individual lettuce cups with a drizzle of sriracha for a fun finger-food twist that’s always a hit at casual dinners.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find that the meatballs actually taste better the next day, once the flavors have fully melded. Just be sure to keep the sauce and meatballs together so they don’t dry out.

Freezing

This recipe freezes so well! I freeze the cooked meatballs and sauce in small portion-sized containers or freezer bags. When you’re ready to eat, just thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Reheating

To maintain the juicy texture, I reheat the meatballs slowly over low heat on the stove, adding a splash of water if the sauce thickens too much. Microwaving works in a pinch, but watch it closely to avoid drying out.

FAQs

Final Thoughts

I absolutely love how this Pineapple Teriyaki Meatballs Recipe combines the bright, tropical essence of pineapple with rich, savory notes—all wrapped up in tender, juicy meatballs. Every time I make it, my family goes crazy, and I enjoy how easy it is to prep while still feeling like a special meal. You’re going to want to bookmark this one because it’s just that good, and trust me—once you try it, it becomes a go-to crowd-pleaser that’s both comforting and exciting. So grab your ingredients and let’s get cooking—you won’t regret inviting this recipe into your kitchen!

Print