Teriyaki Pineapple Meatballs

Tasty meatballs with a tropical twist

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Calories per serving 279
Prep time 10 mins
Total time 20 mins
Servings 3

You will need

  • 1 can (6 oz.) DOLE® Pineapple Juice
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1/2 cup low sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 lb. ground turkey
  • 3/4 cup panko breadcrumbs
  • 1 large egg
  • 1/4 cup green onion, finely chopped
  • 2 tablespoons chili garlic sauce
  • 1 teaspoon minced ginger
  • 1/2 teaspoon sea salt
  • 3 tablespoons olive oil
  • 1 teaspoon toasted sesame seeds, for serving


  1. Whisk pineapple juice, water, cornstarch, soy sauce, brown sugar, and sesame oil together until cornstarch is dissolved; set aside.
  2. Combine turkey, breadcrumbs, egg, green onion, chili garlic sauce, ginger and salt in a mixing bowl; mix thoroughly.
  3. Shape mixture into 1-inch wide meatballs using a spoon.  Place on parchment paper lined tray or baking sheet.
  4. Heat olive oil over medium heat in a large skillet.  Add meatballs to pan and gently brown on all sides
  5. Stir reserved sauce once more and pour into pan with meatballs.  Bring to a simmer.  Reduce heat to medium-low and simmer for 6-8 minutes longer, until sauce has thickened and meatballs are cooked through.
  6. Serve hot alone as an appetizer or over rice garnished with toasted sesame seeds, extra green onion and a side of mixed vegetables for a complete meal.

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