Name: Pineapple Teriyaki Meatballs Recipe
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Cuisine: Asian Fusion
Ingredients: 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; 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 parts reserved earlier); Cooked white or brown rice, or cauliflower rice; Sriracha (optional)

If you’re looking for a recipe that’s bursting with sweet, savory, and tangy flavors all at once, then you’re going to absolutely love this Pineapple Teriyaki Meatballs Recipe. Trust me, these meatballs have such a delightful tropical twist thanks to fresh pineapple and a homemade teriyaki sauce that’s naturally sweetened and seriously addictive. Whether you need a quick dinner or a make-ahead crockpot meal, this is one recipe where ease meets incredible flavor.

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Why You’ll Love This Recipe

Naturally Sweet and Savory: The pineapple adds just the right touch of tropical sweetness balanced perfectly with fresh ginger and garlic.
Healthy and Lean: Made with lean ground chicken and gluten-free ingredients to keep it lighter but super satisfying.
Make-Ahead Friendly: Perfect for crockpot cooking or quick skillet meals, so you can prep ahead and relax.
Family Favorite: I’ve literally watched my family go crazy over these at every meal—easy to eat, fun flavors everyone enjoys.

A white speckled round plate holds a bed of fluffy white rice arranged in a circular shape, topped in the center with several pieces of golden brown meatballs that are rough-textured and irregular in shape, garnished with small chopped green onions scattered on top and around the plate. To the upper left, a white bowl is filled with finely chopped bright green onions, while a small white dish with yellow scrambled eggs is partially visible at the far left. The entire setting is on a white marbled surface with a blue and white striped cloth to the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Pineapple Teriyaki Meatballs Recipe is in the balance of simple, wholesome ingredients that work super well together. From the ground chicken to the fresh ginger and the star ingredient—a touch of pineapple—you’ll want to make sure you have quality fresh produce and a good gluten-free tamari or coconut aminos for that authentic flavor.

Almond flour: Adds lightness and helps bind the meatballs without gluten; I like almond flour for a subtle nuttiness.
Coconut aminos: My go-to soy-free, gluten-free alternative to tamari; it’s slightly sweeter and less salty.
Crushed pineapple: Drained to avoid sogginess but saves its juice for a delicious sauce; fresh if possible for better flavor.
Green onion (white part): Adds mild onion flavor, minced finely so it blends into the meatballs.
Garlic cloves: Fresh, minced garlic is key to that aromatic punch I love.
Fresh ginger: Grated for that zingy warmth that complements pineapple perfectly.
Ground dark meat chicken: I recommend 93% lean for juicy but lean meatballs.
Water and pineapple juice: Combine for the perfect sweet-savory sauce base.
Honey: For natural sweetness that balances the tart pineapple and salty soy flavors.
Arrowroot powder: Thickens the sauce beautifully without cloudiness; cornstarch works too.
Sliced green onion: For garnish to add color and fresh crunch.
Rice options: Serve over cauliflower rice for low-carb or white/brown rice for a heartier meal.
Sriracha: Optional but I love the kick it adds when drizzled on top.

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 making this Pineapple Teriyaki Meatballs Recipe exactly as is, but I also know how fun it is to switch things up depending on what’s in your kitchen or your dietary preferences. Feel free to make it your own—you’ll find even small tweaks can bring new excitement to this dish.

Ground meat swap: I’ve tried this with ground turkey or pork and the flavor still shines—turkey makes it a bit leaner, and pork adds richness.
Spice it up: Adding red pepper flakes or a little chili paste kicks the heat up, which my family can’t get enough of.
Sweetener swap: If you want to go sugar-free, try using a little maple syrup or omit honey if you prefer a less sweet sauce.
Gluten-free adjustment: This recipe is naturally gluten-free, but make sure your coconut aminos or tamari is certified gluten-free if that’s a concern.

How to Make Pineapple Teriyaki Meatballs Recipe

Step 1: Mixing the Meatball Ingredients

Start by combining your ground chicken, almond flour, minced garlic, grated ginger, crushed pineapple (drained), and the white part of the green onions in a large bowl. I like to use my hands—it helps you feel the texture and make sure everything’s evenly distributed. You’re aiming for a mix that’s moist but firm enough to shape into meatballs. Avoid overmixing to keep the meatballs tender.

Step 2: Form and Cook Meatballs

Next, roll the mixture into golf-ball sized meatballs. I usually get about 20 meatballs out of this recipe. You have a couple options here: brown them in a skillet over medium heat until golden and cooked through, or for a super hands-off method, pop them into a crockpot to cook on low for about 5 hours. Either way, you’ll end up with juicy, flavorful meatballs.

Step 3: Make the Pineapple Teriyaki Sauce

While the meatballs are cooking (or after you’ve browned them), whisk together the coconut aminos, water, pineapple juice (the reserved juice from the crushed pineapple is great here!), honey, minced garlic, and fresh ginger in a saucepan. Bring it to a gentle simmer. Mix the arrowroot powder with water to create a slurry, then stir it in to thicken the sauce. Keep stirring until the sauce coats the back of a spoon with that glossy, irresistible sheen.

Step 4: Combine and Serve

Toss the cooked meatballs gently in the warm sauce so they absorb that pineapple teriyaki magic. Garnish with sliced green onions and serve immediately over steamed rice or cauliflower rice. If you love a little heat like me, drizzle some sriracha on top—it’ll make your taste buds dance.

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Pro Tips for Making Pineapple Teriyaki Meatballs Recipe

Don’t Overmix the Meat: Overworking ground meat leads to tough meatballs—mix just until combined for juicier results.
Drain Pineapple Well: Too much juice in the meatball mix can make it soggy, but save the juice for that extra flavorful sauce!
Use a Slurry to Thicken: Mixing arrowroot or cornstarch with cold water before adding prevents lumps and gets that silky sauce every time.
Brown Meatballs for Texture: If you have the time, searing meatballs first adds a delicious crust that a crockpot-only method won’t achieve.

How to Serve Pineapple Teriyaki Meatballs Recipe

A white bowl filled with a base layer of fluffy white rice with visible separate grains, topped with a pile of brown meatballs that have a slightly rough, cooked texture. Bright green chopped scallions are sprinkled over the meatballs and scattered lightly on the rice, adding fresh color contrast. The bowl sits on a white marbled surface, and in the background there is a blurred glimpse of green leaves in a white bowl and a blue and white striped cloth. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh sliced green onions are my go-to because they add that pop of color and a gentle onion crunch. I also love to sprinkle a few toasted sesame seeds for an extra nutty touch that complements the teriyaki sauce perfectly. If you’re into heat, a quick drizzle of sriracha takes these meatballs to the next level.

Side Dishes

I typically serve these meatballs over steamed jasmine rice, which soaks up every last bit of that amazing sauce. On lighter days, cauliflower rice pairs beautifully without taking away from the flavors. For veggies, simple steamed broccoli or roasted snap peas add a refreshing crunch and color contrast on the plate.

Creative Ways to Present

For a party or potluck, I’ve arranged these meatballs on a platter with pineapple chunks and skewered each one with toothpicks—it’s a total crowd-pleaser and so easy for guests to grab. Another fun idea is serving them over lettuce wraps with extra sauce drizzled on top for a refreshing hand-held bite.

Make Ahead and Storage

Storing Leftovers

I always store leftover meatballs and sauce separately in airtight containers to keep the meatballs from getting soggy. They’ll last about 3 days neatly refrigerated, making them perfect for quick lunches or dinners during the week.

Freezing

If you want to meal prep, these meatballs freeze wonderfully. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. You can freeze the sauce separately or together depending on your convenience. They’ll keep great for up to 3 months.

Reheating

To reheat, I prefer warming the sauce gently on the stove and adding meatballs to warm through slowly, which keeps them juicy. Microwaving works if you’re in a rush—just cover to trap steam and prevent drying out.

FAQs

Can I use frozen pineapple for this Pineapple Teriyaki Meatballs Recipe?

Yes, you can! Just make sure to fully thaw and drain the frozen pineapple well to avoid adding extra moisture to the meatball mixture. Fresh pineapple tends to have better texture and flavor, but frozen works in a pinch.
Is this recipe gluten-free?

Absolutely! Using almond flour instead of breadcrumbs and coconut aminos or gluten-free tamari ensures the Pineapple Teriyaki Meatballs Recipe is safe for gluten-free diets. Just double-check your brands to be sure.
Can I make these meatballs ahead of time?

Definitely. You can prep and shape the meatballs a day ahead and store them in the fridge raw. Alternatively, cook them fully and reheat with sauce when you’re ready to serve.
What can I serve with these meatballs for a complete meal?

Serve these meatballs over steamed rice or cauliflower rice, alongside steamed or roasted veggies like broccoli or snap peas. Adding a fresh green salad or quick pickled veggies also complements their bold flavors really well.

Final Thoughts

I absolutely love how this Pineapple Teriyaki Meatballs Recipe brings together such juicy, flavorful meatballs with a tropical twist that never gets old. I remember the first time I made them, my family was hooked instantly—it’s like the perfect balance of sweet and savory in every bite. If you’re craving a dinner that feels special but is totally doable on a weeknight, you really should give these a try. I promise, once you make them, they’re going to become one of your go-to favorites, too.