Teriyaki Pineapple Meatballs (Paleo, Whole30, Gluten Free)
These juicy and tender teriyaki pineapple chicken meatballs are smothered in a subtly sweet and tangy homemade teriyaki sauce made with pineapple juice and coconut aminos. They’re a cinch to make, gluten-free, dairy-free, and perfect for a weeknight main dish or a party appetizer!
Servings: 4 people
Ingredients
Meatballs
- 1 pound ground chicken thighs or ground dark meat turkey (not the super lean stuff)
- ½ cup drained crushed pineapple in 100% pineapple juice reserve juice for the sauce
- 2 tablespoons finely sliced green onions
- 1 tablespoon avocado oil plus more for forming meatballs
- 2 teaspoons coconut aminos
- 1 teaspoon Umami Stir Fry Powder or Diamond Crystal kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ⅛ teaspoon Freshly ground black pepper
Pineapple Teriyaki Sauce
- ½ cup coconut aminos
- ¼ cup pineapple juice
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ½ teaspoon Red Boat fish sauce
- 1 teaspoon arrowroot powder
- ¼ teaspoon toasted sesame oil
Optional garnishes
- 1 cup drained pineapple chunks in 100% pineapple juice
- 1 teaspoon toasted sesame seeds
- 1 green onion thinly sliced
Instructions
Make the meatballs
- Heat the oven to 400°F with the rack in the middle.
- In a large mixing bowl, combine the ground chicken, crushed pineapple, green onions, avocado oil, coconut aminos, Umami Stir Fry Powder or Diamond Crystal kosher salt, garlic powder, ground ginger, and pepper.
- Mix the meatball mixture well, but don’t overwork the meat.
- If you’re unsure about the amount of seasoning, use a bit of the meat mixture to form a tiny quarter-sized patty and pan-fry it (or microwave it for 30 seconds). Taste it and adjust the seasoning as needed before forming the meatballs.
- Use a 1½-tablespoon disher to scoop out the meatballs. Then, pour a little oil into your palms, and with your hands, shape the mixture into 18 individual 1-inch diameter balls. Arrange the meatballs on a greased rimmed baking sheet.
- Pop the chicken meatballs in the oven for about 20 minutes, rotating the tray at the halfway point. The meatballs are done when the temperature inside measures 165°F or until cooked through.You can also air fry these meatballs in batches at 400°F for about 12 to 15 minutes.
Make the paleo and Whole30 teriyaki sauce
- While the meatballs cook, make the sauce. In a small saucepan, whisk together coconut aminos, pineapple juice, garlic powder, ground ginger, and fish sauce and cook over medium heat. Simmer, stirring occasionally, for about 1 to 2 minutes.
- In a small bowl, mix the arrowroot powder with 2 teaspoons of water to make a slurry. Whisk the arrowroot powder slurry into the simmering sauce and cook until slightly thickened and the sauce coats the back of your spoon. Then, stir in the toasted sesame oil.
Serve the meatballs
- Toss the meatballs with about ¼ cup of the sauce. If desired, add some pineapple chunks and sprinkle on some toasted sesame seeds and/or sliced green onion.
Video
Notes
- You'll end up making up extra teriyaki sauce—enough for about 3 batches of meatballs—so save the leftovers in the fridge for up to 4 days!
- Air Fryer instructions: Air fry at 400°F for 12 to 15 minutes or until cooked through.
- Leftover meatballs can be kept in the fridge for up to 4 days or in the freezer for up to 3 months.
Nutrition
Calories: 238kcal | Carbohydrates: 10g | Protein: 20g | Fat: 13g | Fiber: 1g | Sugar: 5g