Sheet-Pan Teriyaki Meatballs & Pineapple
These Sheet-Pan Teriyaki Meatballs & Pineapple are SO EASY! Juicy chicken meatballs and sweet pineapple glazed in teriyaki sauce, all baked on one pan for minimal cleanup.
Servings: 4 servings
Ingredients
- 1 pound ground chicken lean and tender for the perfect meatball base
- 1/2 cup breadcrumbs helps bind the meatballs and keeps them soft
- 1/4 cup green onions chopped, adds fresh, mild onion flavor
- 2 cloves garlic minced, for that classic aromatic punch
- 1 teaspoon ginger grated, brings warmth and a subtle spice
- 1/4 cup soy sauce the salty umami foundation of the teriyaki glaze
- 1 tablespoon honey balances the soy sauce with natural sweetness
- 1 tablespoon sesame oil adds a nutty, toasty depth
- 1 cup pineapple chunks fresh or canned, for that juicy tropical sweetness
- 1 tablespoon sesame seeds for garnish and extra crunch
- Salt and pepper to taste, to season and enhance all flavors perfectly
Instructions
Sheet-Pan Teriyaki Meatballs & Pineapple
- Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper or aluminum foil to prevent sticking and make cleanup easier.
- In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped green onions, minced garlic, grated ginger, salt, and pepper. Mix gently with your hands or a spatula just until combined—overmixing can make meatballs tough.
- Roll the mixture into 1 1/2-inch meatballs and place them evenly spaced on the prepared baking sheet.
- Scatter the pineapple chunks around the meatballs on the pan. The pineapple will roast and caramelize, complementing the savory meatballs perfectly.
- In a small bowl, whisk together the soy sauce, honey, and sesame oil until smooth.
- Bake the meatballs and pineapple for 12 minutes, then remove from the oven. Brush the teriyaki glaze generously over each meatball and pineapple chunk. Return the pan to the oven and bake for another 8-10 minutes, or until the meatballs are cooked through and the glaze is caramelized.
- Sprinkle the finished meatballs with sesame seeds and extra green onions if desired. Serve hot with steamed rice, noodles, or a crisp green salad for a balanced meal.
Equipment
- Baking Sheet
- Mixing Bowl
- Grater or microplane
- Garlic press or knife
- Measuring Cups and Spoons
- Spatula or tongs
- Aluminum foil or parchment paper
Notes
- Don’t overmix the meatball mixture to keep them tender and juicy.
- For extra flavor, toss pineapple chunks with honey or brown sugar before roasting.
- This recipe is freezer-friendly; bake meatballs without glaze and pineapple, freeze, then reheat with glaze and pineapple.
- Substitute ground turkey for chicken if preferred.
- Use gluten-free breadcrumbs and tamari soy sauce for a gluten-free version.