Chicken Pineapple Teriyaki Meatballs

Hi everyone!

I’m sorry it has been such a long time since my last post! I have been busy moving from NYC to Boston. We moved two days ago and I’m happy to report that everything went smoothly and we are all unpacked. Now we just have to tackle the inevitable checklist of new things we need (also want hah) for our new place!

Our new kitchen 😍

Also, if you’re in the Boston area and need a moving company recommendation, let me know! They were speed demons!

Moving on to our first home cooked meal in the new apartment!

Chicken Pineapple Teriyaki Meatballs

I’m sure no one else will get this reference, but growing up we use to go out to eat at California Pizza Kitchen in the Natick Mall, and without fail I would order the same two things every time. Their half barbecue chicken chopped salad and sesame ginger dumplings.

YOU GUYS! THIS SAUCE TASTE EXACTLY LIKE THE CPK SESAME GINGER DUMPLING SAUCE!! I told Maju this and he said “who goes to a pizza restaurant and orders dumplings” I did, that’s who. And I use to be absolutely obsessed with the sauce that came with them and needed the recipe. I honestly feel like I cracked the code on the recipe but made it even better.

These meatballs are SO flavorful, super moist (sorry..), and the sauce is so tasty I could bathe in it. Bonus is that they come together pretty quickly! Let’s make them.

First mix up the meatballs, just add everything to the bowl: ground chicken, breadcrumbs, crushed pineapple, lime zest, egg, parsley, scallions, grated garlic, salt and pepper.

Mix it all up. This mixture is pretty wet but I find that is the secret to extra moist meatballs, so don’t be concerned!

Now form them into balls. Pro tip, coat your hands in oil or cooking spray before rolling. You may need to do this a couple times throughout the meatball forming process to ensure that all the mixture doesn’t stick to your hands.

Before baking, brush each meatball with a bit of olive oil. Bake at 375 for 12 minutes!

In the meantime, mix together your sauce. In a sauce pot add in all the sauce ingredients: store bought teriyaki sauce, soy sauce, sweet chili sauce, grated ginger, lime juice, honey, crushed pineapple, and sriracha. Bring the sauce to a simmer for 5 minutes, then season to taste and turn off the heat until the meatballs are ready to go in the sauce.

This is definitely an optional step, but once the meatballs are baked I like to pour a little of the sauce over each meatball and pop them back in the oven on the broil setting for about 2 minutes. I think it helps provide a bit of texture to the meatball, but again, you can definitely skip this step and just add the meatballs directly to the sauce.

Coat the meatballs in the sauce and turn the heat to low. Simmer the meatballs in the sauce for about 5-10 minutes and then serve!

served these with some cauliflower rice and roasted broccoli. They are so good you guys! I can’t wait to have the leftovers for lunch.

Chicken Pineapple Teriyaki Meatballs 

Serves 3-4 (would also be a great appetizer)


For the meatballs:

  • 1 pound ground chicken
  • 2 cloves garlic, grated
  • Zest of 1 lime
  • ⅓ cup crushed pineapple (from a can) 
  • ⅓ cup panko breadcrumbs
  • 2 scallions, chopped (save a bit for garnish) 
  • ¼ cup flat leaf parsley, minced (or cilantro)
  • 1 egg 
  • Salt and pepper 

For the Sauce:

  • ¾ cup store bought teriyaki sauce
  • 1 tbsp grated fresh ginger
  • 3 tbsp soy sauce
  • Juice of 1 lime 
  • 2 tbsp sweet chili sauce
  • 1 tbsp honey
  • ½ cup crushed pineapple, plus some of the juice from the can
  • 1-2 tbsp sriracha (optional) 

For garnish: toasted sesame seeds, scallions, a drizzle of sriracha 


  1. Preheat the oven to 375.
  2. Mix all ingredients for the meatballs together with a pinch of salt and black pepper. Coat your hands in oil or cooking spray and form the mixture into about 2 inch balls. I would recommend coating the baking sheet with oil or non stick spray as well.
  3. Bake for 12 minutes.
  4. In a large saute pot (big enough to fit the meatballs after they are baked) add all the ingredients for the sauce. Bring to a simmer and simmer for 5 minutes. Season to taste and turn off the heat until the meatballs are done.
  5. Optional step: spoon a bit for the sauce over each cooked meatball and place back in the oven on broil for 2-3 minutes.
  6. If you skip that step, place all the meatballs directly in the sauce, coat evenly, and simmer in the sauce for another 5-10 minutes on low heat.
  7. Remove from heat, garnish, and serve immediately!

These are seriously my new favorite meatball recipe. I hope you give these a try!

Have a great weekend everyone! Happy Easter to those celebrating 🙂

XX Chelcie

3 thoughts on “Chicken Pineapple Teriyaki Meatballs

  1. Hi Chelcie, looks like a much larger, nicer kitchen. It will be fun to cook in. where in Boston are you? Anywhere near Sam’s new place?

    Love your recipe, cant’ wait to try it. Couldn’t we put the meat in wonton wrappers and have as dumplings? Do you ever put your meatballs in an air fryer? I have one and I’m always looking for things to cook in it. When is the next “Cooking with Checie”?

    Welcome back.



    85 Wianno Road

    Yarmouth Port. MA 02675



    1. Hi Jane! My new place is right by the Prudential center! I don’t own an air fryer but I’m sure these would cook up fabulous in an air fryer! And would definitely be a delicious wonton filling! I’m going to schedule another class soon, just pending on what my work schedule will be 🙂


  2. These look good, I may actually try to make them after I finish all the food Maju made for me for the surgery!


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