Sticky Teriyaki Pineapple Meatballs with Glazed Sweet Sauce

Teriyaki Pineapple Meatballs marry tender homemade meatballs with juicy pineapple and sautéed bell peppers, all coated in a sweet, silky teriyaki sauce. This straightforward recipe is ideal for a quick weeknight dinner for two and is ready in about 35 minutes.

Why I love this recipe

These meatballs are versatile and satisfying. Serve them over steamed rice or udon noodles for a comforting, complete meal with bright pineapple and crisp bell pepper for texture and balance.

Table of Contents

• Why I love this recipe
• Substitutions
• How to make Teriyaki Pineapple Meatballs
  • To make the meatballs
  • To make the sauce
• Pro Tips
• You may also enjoy

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Substitutions

Use ground turkey, ground chicken breast, or ground beef depending on preference. For even more convenience, swap homemade meatballs for fully cooked frozen meatballs—just heat according to the package and continue with the sauce and vegetables.

How to make Teriyaki Pineapple Meatballs

To make the meatballs:

Step 1 – Preheat the oven to 350°F and lightly spray a small baking sheet with non-stick cooking spray.

Step 2 – In a mixing bowl, combine ½ pound ground meat (turkey, chicken, or beef), 1 egg, ⅛ cup panko breadcrumbs, ½ tablespoon reserved pineapple juice, ½ tablespoon low-sodium soy sauce, 1 teaspoon jarred minced garlic, 1 tablespoon dried minced onion, and ⅛ teaspoon black pepper. Mix gently until just combined.

Step 3 – Shape the mixture into eight to ten 1-inch meatballs and arrange them on the prepared baking sheet.

Step 4 – Bake for 25–30 minutes, or until the meatballs reach an internal temperature of 165°F. Remove from oven and set aside while you prepare the sauce and vegetables.

To make the sauce:

Step 1 – While the meatballs bake, dice 1 green bell pepper into roughly 1-inch pieces.

Step 2 – Heat a small amount of cooking oil in a medium skillet over medium heat and sauté the bell pepper for about 5 minutes, stirring occasionally, until slightly softened but still crisp.

Step 3 – In a small saucepan over medium-high heat, whisk together ¼ cup low-sodium soy sauce, ½ cup water, 1 teaspoon jarred minced garlic, 2 tablespoons brown sugar, and 2 teaspoons rice vinegar. Bring the mixture to a gentle boil.

Step 4 – In a small bowl, combine 1 tablespoon cornstarch with 1 tablespoon water to make a slurry. Slowly whisk the slurry into the boiling sauce and continue whisking until the sauce thickens slightly and becomes glossy.

Step 5 – Add the baked meatballs, drained pineapple chunks (reserve ½ tablespoon of the pineapple juice for the meatball mix), and the sautéed bell peppers to the saucepan. Toss gently to coat everything in the teriyaki glaze and heat through for a minute or two. Serve immediately over rice or noodles.

Pro Tips

• For a cleaner, faster option, use pre-cooked frozen meatballs—heat them and finish in the teriyaki sauce with the pineapple and peppers.
• Adjust sweetness or acidity by varying the brown sugar or rice vinegar to taste.
• Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat gently to avoid drying out the meatballs.

You may also enjoy

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• Homemade Meatball Subs
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• Best Ground Chicken Meatloaf Recipe
• Spaghetti Squash with Brown Sugar