Slow Cooker Teriyaki Pineapple Chicken Meatballs Tips, FAQ & printable recipe

Tips for success

For perfectly round meatballs, use a cookie scoop or wet your hands slightly before shaping. This prevents the mixture from sticking and ensures even cooking.

If you have time, let the meatballs rest in the refrigerator for 30 minutes after shaping—they will hold together even better during browning.

To make the sauce extra glossy, you can remove the meatballs and vegetables once cooked, then simmer the sauce on the stovetop for a few minutes to reduce and thicken. Return the meatballs to the sauce before serving. This step is optional but adds a beautiful sheen.

Variations

• Spicy Teriyaki: Add 1-2 teaspoons of sriracha or chili garlic sauce to the sauce mixture for a spicy kick. Garnish with sliced fresh chili peppers for extra heat.
• Pineapple Pork Meatballs: Substitute ground pork for ground chicken. Pork has a higher fat content, making the meatballs extra juicy. Ensure the internal temperature reaches 160°F (71°C).
• Vegetable-Packed: Add 1 cup of diced bell peppers or shredded carrots along with the water chestnuts. These vegetables hold up well during slow cooking and add color and nutrients.
• Low-Sodium Version: Use reduced-sodium tamari or coconut aminos instead of soy sauce, and omit the added salt in the meatballs. The pineapple and honey provide enough sweetness and flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Freezer

Freeze cooked meatballs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until warmed through. Add a splash of water or pineapple juice if needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or pineapple juice if the sauce has thickened too much.

You can assemble the entire dish (without the snap peas) up to 24 hours in advance. Brown the meatballs, layer all ingredients in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on LOW for 3 hours, then add the snap peas for the final 15 minutes.

Serving ideas

Serve the meatballs and sauce over a bed of coconut rice, which adds a subtle sweetness that complements the teriyaki glaze.

Garnish with sesame seeds and sliced scallions for a pop of color and texture. A side of steamed broccoli or a simple green salad would round out the meal.

For a fun appetizer, serve the meatballs on toothpicks with a small bowl of extra sauce for dipping.

If you prefer a saucier dish, double the sauce ingredients (soy, pineapple juice, honey, and ginger) and add an extra tablespoon of cornstarch mixed with water to thicken at the end.

Frequently asked questions

Recipe card

Slow Cooker Teriyaki Pineapple Chicken Meatballs

Prep 20 minCook 3 h 15 minTotal 3 h 35 minServes 6

Ingredients

• 2 lb ground chicken
• 2 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 3 scallions, thinly sliced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 cups fresh pineapple chunks
• 1 can (8 oz) diced water chestnuts, drained
• 1/2 cup low-sodium soy sauce
• 1/2 cup pineapple juice
• 1/4 cup honey
• 1 tbsp fresh ginger, grated
• 2 cups sugar snap peas
• coconut rice, for serving
• sesame seeds, for garnish, to taste
• sliced scallions, for garnish, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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).

Contains: gluten, soy, sesame, milk

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

45 g

Fat

14 g

Fiber

3 g

Sugar

32 g

Automatic estimate from the ingredient list, not laboratory-verified.