Pineapple Teriyaki Turkey Meatballs

pineapple teriyaki turkey meatballs in a bowl

5 from 1 reviews

Pineapple Teriyaki Turkey Meatballs are tender, filled with crushed pineapple, and served with an easy teriyaki sauce. If you want to take a shortcut - you can even use a store bought teriyaki sauce.



  • 1 lb lean ground turkey
  • 1 large egg
  • 1/4 cup drained canned crushed pineapple, reserve the juice for the Teriyaki sauce
  • 1/3 cup Panko bread crumbs
  • 2 tablespoons thinly sliced green onions
  • 1 tablespoon lower sodium soy sauce
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground black pepper

Teriyaki Sauce

  • 1/2 cup water
  • 1/4 cup brown sugar
  • 2 tablespoons pineapple juice, from the canned crushed pineapple
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1 tablespoon cornstarch, to make a slurry
  • 1 tablespoon water, for the cornstarch slurry


  1. Prep - Start by preheating the oven to 400 degrees F and spraying a baking sheet with cooking spray or lining with parchment paper.
  2. Mix Meatball Mixture - In a medium bowl, mix all of the meatball ingredients together. I find it easiest to do this with your hands. Don't over mix.
  3. Form Meatballs - Roll into ~1.5 tablespoon sized balls. I like to use a small cookie scoop to achieve even sizes.
  4. Bake Meatballs - Place the meatballs on the baking sheet (with a little space in between) and bake in the preheated oven for 15-18 minutes until cooked through (internal temperature of 165 degrees F).
  5. Optional - Homemade Teriyaki Sauce - When the meatballs are about 10 minutes away from being done, you can make the homemade teriyaki sauce. Add all of the sauce ingredients (except for the cornstarch slurry) to a small pot and bring to medium heat while stirring so the sugar dissolved. Bring the mixture to a simmer (about 2-3 minutes) and once simmering, add the cornstarch slurry (the cornstarch and water mixed together in a small bowl) and whisk together. Reduce the heat to maintain a simmer and let simmer until thickened (about 5 minutes).
  6. Serve - Serve the meatballs with the teriyaki sauce and your sides. I like to use rice and a pineapple salsa.


Leftover cooked meatballs can be stored in the fridge for 4 days or frozen for up to 3 months.


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