These juicy and tender teriyaki pineapple chicken meatballs are smothered in a subtly sweet and tangy homemade teriyaki sauce made with pineapple juice and coconut aminos. They’re a cinch to make, gluten-free, dairy-free, and perfect for a weeknight main dish or a party appetizer!
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Healthy homemade teriyaki pineapple chicken meatballs
If you like Aidells Teriyaki and Pineapple Chicken meatballs or Amylu Teriyaki Pineapple Chicken meatballs, you’ll LOVE my copycat version! My version is insanely simple to make in the oven or air fryer, Whole30-compatible, and popping with flavor!
Better yet, there are no eggs, brown sugar, soy sauce/tamari, or panko breadcrumbs in this pineapple teriyaki meatballs recipe. Your entire gluten-hating family will love them!
Tips for the best teriyaki pineapple meatballs
- Don’t use super lean ground chicken! If you use ground chicken breast or 99% lean ground chicken, your meatballs will end up powdery and dry. In other words, they won’t taste as good. (Yeah, you can make turkey meatballs using ground turkey, but make sure it’s not super lean.)
- Don’t use fresh ginger or fresh pineapple! I know everyone thinks fresh is best—but not in this situation. Fresh ginger and pineapple both contain enzymes which break down protein and make your meatballs mushy. Use ground ginger (or cooked minced ginger) and canned crushed pineapple and your balls will be fab!
- Don’t over-mix the meatball mixture! Overworking the meat will lead to tough meatballs!
- Use the teriyaki sauce on all the things! You’ll end up with ¾ cup of the sauce, more than enough for 3 batches of meatballs or to spoon on other dishes.
Ingredients
Meatballs
- Ground chicken or turkey
- Drained crushed pineapple in 100% pineapple juice: Remember to save the juice for the sauce!
- Green onions
- Avocado oil
- Coconut aminos
- Umami Stir Fry Powder or Diamond Crystal kosher salt: My Umami Stir Fry Powder adds a boost of flavor to these meatballs, but you can totally use kosher salt if you don’t have any.
- Garlic powder
- Ground ginger
- Freshly cracked black pepper
Teriyaki sauce
- Coconut aminos
- Pineapple juice
- Garlic powder
- Ground ginger
- Fish sauce
- Arrowroot powder
- Toasted sesame oil
Optional garnishes
- Pineapple chunks in 100 % pineapple juice
- Toasted sesame seeds
- Green onions
How to make teriyaki pineapple meatballs
Make the meatballs
Heat the oven to 400°F with the rack in the middle.
In a large mixing bowl, combine the ground chicken, crushed pineapple, green onions, avocado oil, coconut aminos, Umami Stir Fry Powder or Diamond Crystal kosher salt, garlic powder, ground ginger, and pepper.
Mix the meatball mixture well, but don’t overwork the meat.
Recipe tip
If you’re unsure about the amount of seasoning, use a bit of the meat mixture to form a tiny quarter-sized patty and pan-fry it (or microwave it for 30 seconds). Taste it and adjust the seasoning as needed before forming the meatballs.
Use a 1½-tablespoon disher to scoop out the meatballs. Then, pour a little oil into your palms, and with your hands, shape the mixture into 18 individual 1-inch diameter balls.
Arrange the meatballs on a greased rimmed baking sheet.
Pop the chicken meatballs in the oven for about 20 minutes, rotating at the halfway point. The meatballs are done when the temperature inside measures 165°F or until cooked through.
Psst! You can also air fry these balls at 400°F for about 12 to 15 minutes.
Make the teriyaki sauce
While the meatballs cook, make the sauce. In a small saucepan, whisk together coconut aminos, pineapple juice, garlic powder, ground ginger, and fish sauce and cook over medium heat.
Simmer, stirring occasionally, for about 1 to 2 minutes.
In a small bowl, mix the arrowroot powder with 2 teaspoons of water to make a slurry. Whisk the arrowroot powder slurry into the simmering sauce and cook until slightly thickened and the sauce coats the back of your spoon. Then, stir in the toasted sesame oil.
Serve the meatballs
Toss the meatballs with about ¼ cup of the sauce.
If desired, add some pineapple chunks and sprinkle on some toasted sesame seeds and/or sliced green onion. Dig in!
Frequently asked questions
You can serve these teriyaki pineapple chicken meatballs as an appetizer or on top of cauliflower rice or salad greens as a complete meal.
Yes! In batches, you can air fry the chicken meatballs in a single layer at 400°F for about 12 to 15 minutes. The meatballs will brown a lot nicer in the air fryer than in the oven!
Leftover cooked meatballs can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. They freeze and reheat really well, so make a double batch!
More paleo meatball recipes
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022)
Teriyaki Pineapple Meatballs (Paleo, Whole30, Gluten Free)
Ingredients
Meatballs
- 1 pound ground chicken thighs or ground dark meat turkey (not the super lean stuff)
- ½ cup drained crushed pineapple in 100% pineapple juice reserve juice for the sauce
- 2 tablespoons finely sliced green onions
- 1 tablespoon avocado oil plus more for forming meatballs
- 2 teaspoons coconut aminos
- 1 teaspoon Umami Stir Fry Powder or Diamond Crystal kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ⅛ teaspoon Freshly ground black pepper
Pineapple Teriyaki Sauce
- ½ cup coconut aminos
- ¼ cup pineapple juice
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ½ teaspoon Red Boat fish sauce
- 1 teaspoon arrowroot powder
- ¼ teaspoon toasted sesame oil
Optional garnishes
- 1 cup drained pineapple chunks in 100% pineapple juice
- 1 teaspoon toasted sesame seeds
- 1 green onion thinly sliced
Instructions
Make the meatballs
- Heat the oven to 400°F with the rack in the middle.
- In a large mixing bowl, combine the ground chicken, crushed pineapple, green onions, avocado oil, coconut aminos, Umami Stir Fry Powder or Diamond Crystal kosher salt, garlic powder, ground ginger, and pepper.
- Mix the meatball mixture well, but don’t overwork the meat.
- If you’re unsure about the amount of seasoning, use a bit of the meat mixture to form a tiny quarter-sized patty and pan-fry it (or microwave it for 30 seconds). Taste it and adjust the seasoning as needed before forming the meatballs.
- Use a 1½-tablespoon disher to scoop out the meatballs. Then, pour a little oil into your palms, and with your hands, shape the mixture into 18 individual 1-inch diameter balls. Arrange the meatballs on a greased rimmed baking sheet.
- Pop the chicken meatballs in the oven for about 20 minutes, rotating the tray at the halfway point. The meatballs are done when the temperature inside measures 165°F or until cooked through.You can also air fry these meatballs in batches at 400°F for about 12 to 15 minutes.
Make the paleo and Whole30 teriyaki sauce
- While the meatballs cook, make the sauce. In a small saucepan, whisk together coconut aminos, pineapple juice, garlic powder, ground ginger, and fish sauce and cook over medium heat. Simmer, stirring occasionally, for about 1 to 2 minutes.
- In a small bowl, mix the arrowroot powder with 2 teaspoons of water to make a slurry. Whisk the arrowroot powder slurry into the simmering sauce and cook until slightly thickened and the sauce coats the back of your spoon. Then, stir in the toasted sesame oil.
Serve the meatballs
- Toss the meatballs with about ¼ cup of the sauce. If desired, add some pineapple chunks and sprinkle on some toasted sesame seeds and/or sliced green onion.
Video
Notes
- You’ll end up making up extra teriyaki sauce—enough for about 3 batches of meatballs—so save the leftovers in the fridge for up to 4 days!
- Air Fryer instructions: Air fry at 400°F for 12 to 15 minutes or until cooked through.
- Leftover meatballs can be kept in the fridge for up to 4 days or in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For the best tasting and paleo approved. Your recipes are so good. Thank you. These recipe keep my husband and I eating good, healthy and delicious meals.
For the sauce – no mention of what to do with sesame oil. Does it go in the sauce?
Good catch! I fixed it in the instructions and in the post! Add the toasted sesame oil to the sauce after you have thickened it with the arrowroot powder slurry.
I think we will be making these meatballs this weekend! These sound wonderful!
Made these today…they’re delicious!!!
Anyone sub ground pork in this recipe yet?
Ground pork works!
Absolutely love this recipe!!
Is there a possible substitute for arrowroot powder? I have someone who cannot eat arrowroot, but needs to be gluten free.
You can tapioca or potato starch in place of the arrowroot.
Thanks!!
These were delicious and super easy to make. Thank you for another winner!
these were amazing! so flavorful and easy to make. I served over power greens with a side of steamed broccoli. My sister and husband had theirs with coconut jasmine rice. ended up using all the sauce – left it on the stove top too long and most evaporated. next time i want to double the recipe so i can have leftovers.
Can you make turkey burgers like this?
I haven’t tried, but I bet it would work!
Hi Michele. Thank you for this recipe. I was looking for something different to do with my ground turkey (can’t do chicken!), when you sent out this recipe!
Question? Can I sub. another oil for sesame, as I’m allergic? Suggestions?
Thank you again, I love your emails and meal suggestions. Restarted Whole 30 last week and your recipes fit the bill!
Blessings, Louise