Pineapple Teriyaki Meatballs
Pineapple Teriyaki Meatballs are a quick 30 minute or easy make-ahead crockpot dinner with ground chicken, crushed pineapple, and a homemade naturally sweetened teriyaki sauce.
Ingredients
Pineapple Teriyaki Meatballs
- 2 tablespoon almond flour or gluten-free oat flour
- 2 tablespoon coconut aminos or gluten-free tamari
- 1/4 cup crushed pineapple drained, reserve the juice for the sauce
- 2 tablespoon finely minced green onion white part only (reserve green part for serving)
- 2 garlic cloves minced or finely grated
- 1 teaspoon grated fresh ginger
- 1 lb ground 93% lean ground dark meat chicken
Pineapple Teriyaki Sauce
- 1/2 cup coconut aminos or gluten-free tamari
- 1/3 cup water
- 1/4 cup pineapple juice
- 1/4 cup honey
- 1 garlic clove minced or finely grated
- 1 teaspoon grated fresh ginger
- 1 tablespoon arrowroot powder or cornstarch
- 1 tablespoon water
Optional serving suggestions
- sliced green onion, cooked white or brown rice, cauliflower rice, sriracha
Instructions
Slow Cooker Instructions
- To make the meatballs, mix together the almond flour, coconut aminos, crushed pineapple, green onion, garlic, and ginger in a large bowl until well combined. Add the meat, stirring until all the ingredients are well incorporated, clean hands work best, being careful not to overmix.
- Roll the mixture into 2-inch balls, or use a 2-inch cookie scoop -- about 25 meatballs. Keep in mind that chicken can be sticky and will not roll the way ground beef does. Use a cookie scoop if the mixture is too sticky. Set aside.
- Make the Pineapple Teriyaki Sauce by mixing together the coconut aminos, pineapple juice, ⅓ cup water, honey, garlic, and ginger until well incorporated.
- Place the meatballs on the bottom of a 6-quart slow cooker. Pour ¼ cup sauce evenly over the meatballs. Do not stir.
- Cover and cook on high for 2-3 hours or low for 4-5 hours.
- While the meatballs are cooking, finish the Pineapple Teriyaki Sauce by heating the remaining coconut amino and pineapple mixture in a medium saucepan. Bring to a simmer over medium heat. In a small bowl, stir together the arrowroot powder and 1 tablespoon water. Add to the sauce and simmer on low for 5 minutes or until the sauce thickens to the desired consistency.
- When the meatballs are done, uncover and remove to a serving platter, discarding the cooking liquid. Toss the meatballs with the thickened sauce and serve.
Baking Instructions
- Heat the oven to 425F.
- To make the meatballs, mix together the almond flour, coconut aminos, crushed pineapple, green onion, garlic, and ginger in a large bowl until well combined. Add the meat, stirring until all the ingredients are well incorporated, clean hands work best, being careful not to overmix.
- Roll the mixture into 2-inch balls, or use a 2-inch cookie scoop. Keep in mind that chicken can be sticky and will not roll the way ground beef does. Use a cookie scoop if the mixture is too sticky.
- Place the meatballs on a greased, rimmed baking sheet. Bake for 15-20 minutes until browned and cooked through, being careful not to overbake or the meatballs will be dry.
- While the meatballs are cooking, make the Pineapple Teriyaki Sauce by mixing together the coconut aminos, ⅓ cup water, pineapple juice, honey, garlic, and ginger in a medium saucepan. Bring to a simmer over medium heat. In a small bowl, stir together the arrowroot powder and water. Add to the sauce and simmer for 5 minutes or until the sauce thickens to the desired consistency.
- When the meatballs are done, toss with the thickened sauce and serve.
Notes
This recipe is inspired by Aidells Teriyaki & Pineapple Meatballs recipe.
Nutrition information is calculated using almond flour, coconut aminos, arrowroot powder, ground dark meat chicken, and is for 1 meatball and sauce.
Can also be made with ground turkey or ground pork.
Gluten-free tamari can be used in place of coconut aminos.
For a nut-free version, use oat flour in place of almond flour.
For more ingredients & substitutions, see blog post above.
Nutrition
Serving: 1 (5 meatballs with sauce) | Calories: 250kcal | Carbohydrates: 26g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 78mg | Sodium: 535mg | Potassium: 530mg | Fiber: 1g | Sugar: 17g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
