Description
These Pineapple Teriyaki Meatballs are a delightful blend of lean ground chicken, fresh ginger, garlic, and crushed pineapple, simmered in a naturally sweetened homemade teriyaki sauce. Perfect as a quick 30-minute meal or a make-ahead crockpot dish, they pair wonderfully with rice or cauliflower rice and a drizzle of sriracha for a flavorful, healthy dinner.
Ingredients
Units
Scale
Meatballs:
- 2 tablespoons almond flour (or gluten-free oat flour)
- 2 tablespoons coconut aminos (or gluten-free tamari)
- 1/4 cup crushed pineapple (drained, reserve the juice for the sauce)
- 2 tablespoons 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 dark meat chicken
Teriyaki Sauce:
- 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 (for slurry)
To Serve:
- Sliced green onion (green part reserved)
- Cooked white or brown rice or cauliflower rice
- Sriracha (optional)
Instructions
- Prepare the Meatballs: In a mixing bowl, combine the almond flour, 2 tablespoons coconut aminos, crushed pineapple (drained), minced white parts of green onion, 2 cloves garlic, grated fresh ginger, and ground dark meat chicken. Mix until well combined.
- Form and Cook the Meatballs: Shape the mixture into meatballs of uniform size. If cooking in a crockpot, place meatballs evenly in the slow cooker. Alternatively, you can bake or lightly pan-fry the meatballs until browned and cooked through.
- Make the Teriyaki Sauce: In a bowl, whisk together 1/2 cup coconut aminos, water, reserved pineapple juice, honey, minced garlic, and grated ginger. Pour the sauce over the meatballs in the crockpot or skillet.
- Thicken the Sauce: Mix the arrowroot powder with 1 tablespoon water to create a slurry. Add this to the sauce and stir well to combine, allowing the sauce to thicken as it cooks with the meatballs.
- Cook and Simmer: For crockpot method, set on low and cook for approximately 5 hours until meatballs are fully cooked and sauce is thickened. If stovetop, simmer covered on low heat for about 20-30 minutes.
- Serve: Garnish with sliced green onion tops and serve the meatballs hot over cooked white or brown rice or cauliflower rice. Add sriracha on the side for those who prefer a spicy kick.
Notes
- These meatballs can be made ahead and frozen for convenient meals later.
- Using coconut aminos and almond flour makes this recipe both gluten-free and paleo-friendly.
- The pineapple adds natural sweetness, reducing the need for added sugar.
- Substitute ground chicken with ground turkey or pork if preferred.
- For a thicker sauce, add additional arrowroot slurry gradually until desired consistency is reached.
Nutrition
- Serving Size: 1 serving (5 meatballs with sauce)
- Calories: 250 kcal
- Sugar: 17 g
- Sodium: 535 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 78 mg
