Drain 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.
In a medium bowl, mix ground chicken, onion powder, salt, pepper, 3 cloves garlic, 2 teaspoons ginger, panko crumbs, diced onion, and chopped pineapple.
Form chicken mixture into 1 ½ inch balls and place on sheet pan lined with parchment paper. Cook at 375℉ for 20 minutes, turning after ten minutes.
While meatballs are cooking, prepare sauce by mixing reserved pineapple juice, soy sauce, 3 garlic cloves, and 1 tablespoon ginger in a small saucepan. 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.
Place cooked meatballs in a greased 9x13 pan and top with pineapple chunks and red and green pepper pieces. Pour sauce over everything and return to oven for 20 minutes.
Garnish with sliced green onions and sesame seeds.
This is great served over rice. I used basmati rice.
You could use bottled teriyaki sauce to save time.
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!