Description
This one-pan meal combines tender chicken meatballs with a sweet and savory teriyaki sauce, complemented by caramelized pineapple and colorful bell peppers. It’s a quick and delicious dinner option that’s perfect for busy weeknights.
Ingredients
Scale
- 1 lb Ground Chicken
- 1 can Canned Pineapple Chunks, drained (reserve ½ cup juice)
- 1 Red Bell Pepper, diced
- 1 Yellow Bell Pepper, diced
- 1 Onion, diced
- ½ cup Teriyaki Sauce
- 2 cloves Garlic, minced
- ½ teaspoon Ginger, grated
- ½ cup Panko Breadcrumbs
- 1 Egg
- 1 tablespoon Soy Sauce
- 1 tablespoon Brown Sugar or Honey
- 1 tablespoon Cornstarch
- 1 tablespoon Olive Oil
- Sesame Oil (optional)
- Toasted Sesame Seeds (optional)
- Sliced Green Onions (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper. Dice your bell peppers and onion. Drain the canned pineapple chunks, reserving at least ½ cup of the pineapple juice.
- In a medium bowl, gently combine the ground chicken, panko breadcrumbs, egg, 1 clove of minced garlic, ½ teaspoon of grated fresh ginger, a tablespoon of soy sauce, and a pinch of salt and black pepper. Roll the mixture into about 18-20 uniform meatballs, roughly 1 ½ inches in diameter.
- Place the formed meatballs in a single layer on one half of your prepared baking sheet. In a separate bowl, toss the diced bell peppers, onion, and drained pineapple chunks with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread these vegetables and pineapple chunks out in a single layer on the other half of the baking sheet.
- Transfer the baking sheet to the preheated oven and roast for 15 minutes.
- While the meatballs and veggies are roasting, whisk together your teriyaki sauce. In a small bowl, combine the reserved ½ cup pineapple juice, ½ cup teriyaki sauce, and 1 tablespoon of cornstarch. Whisk until smooth.
- Carefully remove the baking sheet from the oven. Pour the prepared teriyaki sauce evenly over the meatballs, vegetables, and pineapple. Gently toss everything to ensure all components are coated in the sauce. Return the pan to the oven and continue to roast for another 10-15 minutes, or until the meatballs are fully cooked through and the sauce has thickened.
- Once done, remove the pan from the oven. If desired, drizzle with toasted sesame oil and sprinkle with toasted sesame seeds and fresh sliced green onions for garnish. Serve immediately over steamed rice, quinoa, or noodles.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 100 mg
Keywords: One Pan Pineapple Teriyaki, Chicken Meatballs, Teriyaki Sauce, Easy Dinner