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Grilled Pineapple Teriyaki Chicken Meatballs
Yield: 3-4
SMF Kitchen
@smfchicken
00:15
Prep
00:15
Cook
00:30
Total Time
Ingredients & Directions
Directions
Grilled Pineapple Teriyaki Chicken Meatballs
1/2 cup
Soy sauce
1/3 cup
Water
1/4 cup
Brown sugar dark
1/4 cup
Pineapple juice (reserved from crushed pineapples to be used in meatball mix)
2 cloves
Garlic, minced
1 teaspoon
Fresh grated ginger root
1 tablespoon
Cornstarch
1 tablespoon
Water
1 lb
Springer Mountain Farms Ground Chicken
1/2 cup
Panko bread crumbs
1
Egg
1/4 cup
Crushed pineapple, drained well (reserve juice for teriyaki sauce)
2 tablespoons
Soy sauce
2
Green onions, finely minced (plus slices for garnish)
2 cloves
Garlic, minced
1/2 tablespoon
Fresh grated ginger root
1/4 teaspoon
Pepper
- Preheat your grill to medium high heat (about 400°F) creating a indirect heat zone as well as direct heat; place grill pan/griddle over the direct heat area.
- Make the teriyaki sauce by combining all of the ingredients except the cornstarch & water in a small sauce pan & heat over medium high heat until sugar dissolves
- Mix cornstarch & water in small bowl and stir until combined; whisk into the teriyaki sauce & stir constantly until it reaches your desired thickness for coating the meatballs (about 2-3 minutes); set aside until meatballs are cooked & ready to glaze.
- In a large mixing bowl, combine all of the meatball ingredients together, mixing well to combine. (The mix might feel/appear a little too wet; add a little more bread crumbs if needed to help hold meatball shape.)
- Form into meatballs about the size of a golf ball.
- Place meatballs on pan/griddle over direct heat, making sure to watch carefully to make sure you don't burn meatballs.
- Turn meatballs every few minutes to help brown on all sides; if they begin to brown too much, move them to the indirect side of the grill.
- Cook until meatballs reach an internal temperature of 165°F, coat with teriyaki sauce and move to indirect side of the grill for 1-2 minutes to help set the glaze.
- Remove from grill and serve over a bed cooked rice; garnish with sliced green onions.
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Grilled Pineapple Teriyaki Chicken Meatballs
Yield: 3-4
00:15
Prep
00:15
Cook
00:30 Total Time
Ingredients
Directions
Grilled Pineapple Teriyaki Chicken Meatballs
1/2 cup
Soy sauce
1/3 cup
Water
1/4 cup
Brown sugar dark
1/4 cup
Pineapple juice (reserved from crushed pineapples to be used in meatball mix)
2 cloves
Garlic, minced
1 teaspoon
Fresh grated ginger root
1 tablespoon
Cornstarch
1 tablespoon
Water
1 lb
Springer Mountain Farms Ground Chicken
1/2 cup
Panko bread crumbs
1
Egg
1/4 cup
Crushed pineapple, drained well (reserve juice for teriyaki sauce)
2 tablespoons
Soy sauce
2
Green onions, finely minced (plus slices for garnish)
2 cloves
Garlic, minced
1/2 tablespoon
Fresh grated ginger root
1/4 teaspoon
Pepper
- Preheat your grill to medium high heat (about 400°F) creating a indirect heat zone as well as direct heat; place grill pan/griddle over the direct heat area.
- Make the teriyaki sauce by combining all of the ingredients except the cornstarch & water in a small sauce pan & heat over medium high heat until sugar dissolves
- Mix cornstarch & water in small bowl and stir until combined; whisk into the teriyaki sauce & stir constantly until it reaches your desired thickness for coating the meatballs (about 2-3 minutes); set aside until meatballs are cooked & ready to glaze.
- In a large mixing bowl, combine all of the meatball ingredients together, mixing well to combine. (The mix might feel/appear a little too wet; add a little more bread crumbs if needed to help hold meatball shape.)
- Form into meatballs about the size of a golf ball.
- Place meatballs on pan/griddle over direct heat, making sure to watch carefully to make sure you don't burn meatballs.
- Turn meatballs every few minutes to help brown on all sides; if they begin to brown too much, move them to the indirect side of the grill.
- Cook until meatballs reach an internal temperature of 165°F, coat with teriyaki sauce and move to indirect side of the grill for 1-2 minutes to help set the glaze.
- Remove from grill and serve over a bed cooked rice; garnish with sliced green onions.
