Teriyaki Pineapple Meatballs Recipe

Finished Teriyaki Pineapple Meatballs in a pan with a wooden spoon.

Teriyaki Pineapple Meatballs Recipe

Teriyaki Pineapple Meatballs are sweet, savory, and so good they’ll make you wanna slap your grocery list. Just 5 ingredients, one skillet, and less than 30 minutes stand between you and a sticky-sauced dinner that tastes like you actually had a plan.

Course Main Dish (Quick and Easy)

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 318kcal

Author Marye Audet-White

Ingredients

12 ounces meatballs frozen - no need to thaw
1 cup crushed pineapple may use more if desired
12 ounces onions and peppers frozen mixture
8 ounces teriyaki sauce 1 cup. Homemade or store-bought. Use more as desired.
green onions for garnish

Instructions

Place the frozen meatballs in a large pan.
Add the undrained pineapple.
Top with the onions and peppers.
Stir in the teriyaki sauce.
Cover and simmer, stirring occasionally, until the meatballs are heated through (at least 165℉ on an instant-read thermometer).
Sprinkled with sliced green onions and serve with rice or noodles.

Notes

Storage:

Store leftover cooked meatballs in an airtight container in the fridge for up to four days.

You can also freeze leftovers to make them last longer. Once they've fully cooled, freeze them in a heavy-duty baggy or a plastic container for up to two months.

Tips:

- Don't worry about thawing the meatballs. This recipe actually works best if you keep them frozen.

- Keep the lid on while simmering. Otherwise, the moisture will evaporate out of the sauce, and it'll get too thick.

- If it is too thick, you can thin out the sauce with some extra pineapple juice, orange juice, broth, or water.

Nutrition