Slow Cooker Teriyaki Pineapple Chicken Meatballs Step-by-step instructions

Before you start

Before starting, gather all your ingredients and equipment. Grate the ginger, mince the garlic, and slice the scallions. Cut the fresh pineapple into chunks if you have a whole pineapple. Drain the water chestnuts.

Measure the soy sauce, pineapple juice, and honey. Have your slow cooker ready. The meatballs can be formed and browned ahead of time; store them in the refrigerator until you are ready to cook.

Instructions

Brown and Layer

1. 1Brown the Chicken Meatballs
   In a large bowl, combine the ground chicken, grated ginger, minced garlic, sliced scallions, salt, and black pepper. Mix gently until just combined, then form into 1 1/2-inch meatballs. Heat a large skillet over medium-high heat and add a small amount of oil. Brown the meatballs in batches, turning occasionally, until deeply golden on all sides, about 5 to 7 minutes total. The meatballs do not need to be cooked through at this stage.
   Look for The meatballs should be golden brown on the outside, with a slightly caramelized crust.
   Safe temperature 165°F (74°C) internal temperature (ground meat)
   Tip Do not overcrowd the skillet; work in batches to ensure even browning.
2. 2Layer the Slow Cooker
   Place the browned meatballs in the slow cooker insert. Add the fresh pineapple chunks, diced water chestnuts, low-sodium soy sauce, pineapple juice, honey, and the extra tablespoon of grated ginger. Gently stir to coat everything evenly, being careful not to break the meatballs.
   Look for The sauce should be a glossy, golden-brown liquid surrounding the meatballs and pineapple.
   Tip For a thicker glaze, you can whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in after cooking.

The meatballs are golden brown on all sides, and the slow cooker insert holds a colorful mixture of meatballs, pineapple chunks, water chestnuts, and a glossy sauce. The aroma of ginger and garlic fills the kitchen.

Slow Cook and Add Snap Peas

3. 3Slow Cook on Low
   Cover the slow cooker and cook on LOW for 3 hours. The meatballs will become tender and the flavors will meld together. After 3 hours, gently stir in the sugar snap peas. Continue to cook, covered, for an additional 15 minutes, until the snap peas are bright green and tender-crisp.
   Look for The sauce should be bubbling gently, and the snap peas should be vibrant green.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during the first 3 hours to keep the heat steady.

After 3 hours on LOW, the sauce has melded into a rich, glossy glaze. The meatballs are tender and the pineapple has softened. After adding the snap peas, they turn a vibrant green within minutes.

Serve and Garnish

4. 4Finish and Serve
   Once the snap peas are cooked, taste the sauce and adjust seasoning if needed. Serve the meatballs and sauce over coconut rice, and garnish with sesame seeds and sliced scallions. The meatballs should be cooked through, reaching an internal temperature of 165°F (74°C).
   Look for The meatballs are glossy and the sauce has thickened slightly; the snap peas are still crisp.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a slotted spoon to serve the meatballs and vegetables, then spoon extra sauce over the rice.

The meatballs are coated in a sticky, sweet-savory glaze. The snap peas are still crisp. Over coconut rice, with a sprinkle of sesame seeds and scallions, the dish looks as good as it tastes.

Common mistakes

One common mistake is skipping the browning step. This adds crucial flavor. Another is overcrowding the skillet, which steams the meatballs instead of browning them.

Also, resist the urge to open the slow cooker lid during the first 3 hours—every time you do, heat escapes and extends cooking time.

Finally, don't add the snap peas too early; they should only cook for the final 15 minutes to stay crisp.

How to tell it’s done

The meatballs are done when they reach an internal temperature of 165°F (74°C) on an instant-read thermometer inserted into the center of a meatball.

The sauce should be bubbling gently and slightly thickened. The snap peas should be bright green and tender-crisp, not mushy. The meatballs should be tender and hold their shape when lifted with a spoon.

• Poultry: 165°F (74°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part