These succulent Hawaiian Chicken Meatballs are an addictive mix of savory and sweet, with a wonderfully tangy punch of pineapple. Serve as appetizers, or part of a delicious meal.
Hawaiian Chicken Meatballs are flavorful and tender bites, covered in a rich and delicious sweet and savory sauce. You can whip up a big batch of these in no time! This makes for a such a hearty and delicious main or appetizer.
Why you’ll love these Hawaiian Chicken Meatballs
- A delicious sweet and savory sauce. Ginger, soy sauce, brown sugar and pineapple make for a rich and addictive sauce that’s sweet, savory, salty and tangy.
- Versatile. This recipe serves up a big batch of meatballs, they’re great as appetizer or serve them on rice for a delicious main.
- An easy meatball recipe. Just 15 mins prep the sauce and the meatball, then into the oven – done!
- Healthier meatballs. These meatballs are made with ground chicken and baked, not fried, so a healthier twist on the classic beef meatball.
How to make these Hawaiian Chicken Meatballs
Be sure to scroll to the bottom for the full recipe
- In a bowl mix with the ground chicken, with onion powder, salt, pepper, garlic, ginger, panko crumbs, onion and pineapple. Then form into 1.5 inch balls, place on a sheet pan and bake for 20 mins.
- While the meatballs cook, make the sauce. Mix the sauce ingredients together in a small bowl, then heat and stir until thickened.
- Remove the meatballs from the oven, add peppers and pineapple chunks as well as the sauce. Cook for another 20 mins.
- Garnish, serve and enjoy!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
A homemade Hawaiian teryaki sauce
This homemade, Hawaiian teriyaki sauce is amazingly addictive and utterly simple to make, you can whip it up while the meatballs cook. Made with soy sauce, pineapple, garlic, ginger and brown sugar, it’s got a depth of flavor that’s as good as (if not better) than take out!
This baked meatball recipe is sweet, salty and savory, with a lovely pineapple tang – so good.
A hearty main or appetizer
Whether it’s a game day appetizer or a weeknight meal, these succulent chicken meatballs or equally at home as party food or as dinner.
Pop a toothpick in them for feeding the crowd or serve on a bed or rice or quinoa for a hearty main!
Baked Hawaiian Chicken Meatballs
These Hawaiian meatballs are baked at a high temperature so they are wonderfully crispy on the outside and perfectly succulent on the outside. The baking ensures and even cook and allows the sauce to really marry up to the meatballs!
Make it easy
You could use bottled teriyaki sauce to save time.
More Top Tips
- This is great served over rice. I used basmati rice.
- You should have about 1 ¾ cups of pineapple juice.
- This made 24 large meatballs. I like to make them big because I’m lazy and get tired of rolling them. If you prefer smaller meatballs, adjust the cooking time accordingly.
- The meat mixture is pretty wet and sticky when making the meatballs, but they stayed together nicely when cooking and tasted great!
Other delicious meatball recipes
- Creamy Chicken Meatballs
- Curry Chicken Meatballs
- Butter Chicken Meatballs
- Asian Chicken Meatballs
- Italian Wedding Soup with Chicken Meatballs
- Chicken Parmesan Meatballs
- Italian Baked Chicken Meatballs
Have you tried these Hawaiian Chicken Meatballs? Feel free to leave a star rating and I’d love to hear from you in the comments below
Baked Hawaiian Chicken Meatballs
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- 20 ounces canned pineapple chunks in juice 1 large can
- 2 pounds ground chicken
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 6 cloves garlic minced and divided
- 5 teaspoons minced fresh ginger divided (1 tablespoon + 2 teaspoons)
- 1½ cups panko breadcrumbs
- ½ cup minced red onion
- 2 large eggs
- ½ cup low-sodium soy sauce
- 17½ tablespoons brown sugar divided (1 cup + 1½ tablespoons)
- ¼ cup cornstarch
- 1 red bell pepper cut in chunks
- 1 green bell pepper cut in chunks
- Sesame seeds optional, for garnish
- Sliced green onions optional, for garnish
Equipment
- Baking Sheet
- 9×13-inch Baking Pan
Instructions
- Drain the pineapple chunks, reserving juice. Finely chop enough pineapple to make ½ cup. Squeeze as much juice out of the chopped pineapple as possible. Set the remainder pineapple chunks aside.20 ounces canned pineapple chunks in juice
- In a medium bowl, mix ground chicken, onion powder, salt, pepper, 3 cloves garlic, 2 teaspoons ginger, panko crumbs, diced onion, eggs, and the ½ cup of chopped pineapple from the previous step.2 pounds ground chicken, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 6 cloves garlic, 5 teaspoons minced fresh ginger, 1½ cups panko breadcrumbs, ½ cup minced red onion, 2 large eggs
- Form chicken mixture into 1½-inch balls and place on a baking sheet lined with parchment paper. Bake at 375℉ for 20 minutes, turning after 10 minutes.
- While the meatballs are cooking, prepare the sauce by mixing the reserved pineapple juice (should be about 1¾ cups), soy sauce, remaining 3 garlic cloves, and remaining 1 tablespoon of ginger in a small saucepan.½ cup low-sodium soy sauce
- In a small bowl, stir together 1 cup brown sugar and cornstarch. Heat pineapple juice mixture until boiling and stir in brown sugar and cornstarch. Stir until thickened.17½ tablespoons brown sugar, ¼ cup cornstarch
- Place the cooked meatballs in a greased 9×13-inch baking pan and top with the remaining pineapple chunks and red and green pepper pieces. Pour sauce over everything and return to oven for 20 minutes.1 red bell pepper, 1 green bell pepper
- Garnish with sliced green onions and sesame seeds.Sesame seeds, Sliced green onions
Notes
- Use bottled teriyaki sauce to save time.
- You should have about 1¾ cups of pineapple juice.
- The meat mixture is pretty wet and sticky when making the meatballs, but they stayed together nicely when cooking and tasted great!
- This is great served over basmati rice.
- Nutritional information does not include optional garnishes.
Sally says
Read the recipe carefully bf u make it. It was poorly written. It tells you 2 eggs in the ingredients but forgets them in the directions and certain ingredients are divided so make sure u divide those. Also it says 1 cup 2 1/2 Tbsp brown sugar divided but then it doesn’t tell you what your dividing it for bc it says mix the 1 cup with 1/4 corn starch and add it to the sauce. I thought it was too sweet using that much sugar anyway. Maybe it meant to add the half of it into the meatball mix. I messed up the recipe due to the way it was written and my meatballs were not tastey.I also forgot to add the red onion into the meatball mix. I forgot to add the eggs bc it didn’t include it in the directions. I think if I tweaked it and didn’t mess some things up it could have tasted better. The sugar was overwhelming.
Jenny says
I added the eggs, saw that they were left out in the instructions. These turned into mush. I also dropped the brown sugar to 1/2 c and sugar was still overwhelming. Will not be making these again. 2 lbs of ground chicken ruined.