Baked Hawaiian Chicken Meatballs Recipe

4.20 from 15 votes

Baked Hawaiian Chicken Meatballs Recipe

Mouthwateringly sweet and savory, these Hawaiian chicken meatballs with pineapple and teriyaki sauce are such a fun weeknight dinner idea!

Prep Time15

Cook Time40

Total Time55

Course: Appetizer, Main Course

Cuisine: American

Servings: people

Calories: 254kcal

Author: Becky Hardin

Equipment

Baking Sheet
9x13-inch Baking Pan

Ingredients

20 ounces pineapple chunks 1 large can, in juice*
2 pounds ground chicken **
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 cloves garlic minced
2 teaspoons fresh ginger minced
1½ cups Panko breadcrumbs
½ cup red onion minced
2 large egg
1 red bell pepper cut in chunks
1 green bell pepper cut in chunks

For the Sauce:

pineapple juice reserved from can*
3 cloves garlic minced
½ cup low-sodium soy sauce ***
5 teaspoons brown sugar ****
¼ cup cornstarch
1 tablespoon fresh ginger minced

For Serving (Optional):

sesame seeds
Sliced green onions

Instructions

Preheat oven to 375℉.
Drain the canned pineapple chunks, reserving juice. Finely chop enough pineapple to make about ½ cup. Squeeze as much juice out of the chopped pineapple as possible. Set the remaining pineapple chunks aside.
20 ounces pineapple chunks
In a medium bowl, mix ground chicken, onion powder, salt, pepper, 3 cloves garlic, 2 teaspoons ginger, panko, red onion, eggs, and ½ cup of chopped pineapple.
2 pounds ground chicken, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 3 cloves garlic, 2 teaspoons fresh ginger, 1½ cups Panko breadcrumbs, ½ cup red onion, 2 large egg
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. Mix the reserved pineapple juice (should be about 1¾ cups), soy sauce, 3 garlic cloves, and 1 tablespoon of ginger in a small saucepan over medium heat.
pineapple juice, 3 cloves garlic, ½ cup low-sodium soy sauce, 1 tablespoon fresh ginger
In a small bowl, stir together brown sugar and cornstarch. Heat pineapple juice mixture until boiling, then stir in brown sugar and cornstarch. Stir until thickened.
5 teaspoons brown sugar, ¼ cup cornstarch
Place the cooked meatballs in a greased 9x13-inch baking pan and top with the remaining pineapple chunks, and red and green peppers.
1 red bell pepper, 1 green bell pepper
Pour sauce over everything, and return to oven for 20 minutes.
Garnish with sliced green onions and sesame seeds.
sesame seeds, Sliced green onions

Notes

Yield: This recipe yields 24 large meatballs.

*Reserve pineapple juice from can to use in the sauce. It should measure around 1¾ cups of pineapple juice.

**This recipe can be made with ground pork, beef, or turkey instead.

***I recommend using low-sodium to avoid an overly-salty dish. Coconut aminos or tamari can be used instead.

****Adjust to taste.

Tips:

Finley chopping the pineapple chunks and squeezing the juice out helps prevent the meatballs from becoming soggy. We don't want to add extra moisture into the mixture.
Do not overmix the ground chicken mixture. Handle gently when forming meatballs, and let them chill in the fridge if they become too warm.
To save time, feel free to you your favorite bottle of teriyaki sauce instead of making your own.
I love to serve these meatballs over basmati rice.
Nutritional information does not include optional garnishes.

Storage: Store baked Hawaiian chicken meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition