PINEAPPLE TERIYAKI CHICKEN MEATBALLS

These pineapple teriyaki chicken meatballs are so simple to make, and you know I'm all about that! The sweetness from the pineapple blends perfectly with the tangy soy sauce. You'll come back to this recipe again and again, once you taste the deliciousness for yourself!

INGREDIENTS:

For the meatballs:

• 1 lb ground chicken

• 1/4 cup panko breadcrumbs

• 1/4 cup crushed pineapple (reserve the juice)

• 2 green onions, chopped

• 3 tbsp milk

• 2 tbsp minced garlic

• 2 tsbp soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon pepper

• 1 teaspoon onion powder

• 1 teaspoon paprika

For the sauce:

• 1/2 cup soy sauce

• 1/4 cup water

• 1/4 cup brown sugar

• 1/4 cup reserved pineapple juice

• 1 tbsp honey

• 2 tbsp minced garlic

• 1 tbsp cornstartch

• 1 tbsp water

• 1 teaspoon onion powder

• 1 teaspoon paprika

DIRECTIONS:

1. Preheat oven to 400, and lightly grease a large baking sheet or baking dish.

2. Mix all ingredients for the meatballs together, shape into the size of a golf ball, and place them on your baking sheet.

3. Cook for 20 minutes, or until fully cooked.

4. While the meatballs are cooking, make your sauce by combining brown sugar, soy sauce, pineapple juice, the 1/4 cup of water, honey, minced garlic, onion powder, and paprika.

5. In a saucepan, whisk together sauce over medium heat until sugar has dissolved.

6. Stir together cornstarch and 1 tbsp water, then add to the teriyaki sauce.

7. Let simmer for 5 minutes, or until sauce starts to thicken.

8. Drizzle over meatballs, and enjoy!