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Moore’s Pineapple Chicken Teriyaki Meatballs

This recipe comes to us courtesy of Food Lovin Family!

Wing Sauces



  • 2 lbs Ground Chicken
  • 1 cup Panko
  • 2 beaten Eggs
  • 1/4 cup Milk
  • 2 tsp minced fresh Ginger
  • 3 cloves minced Garlic
  • 4 tbsp minced Green Onions
  • 3 tbsp chopped Water Chestnuts
  • 1 8-oz can of drained Crushed Pineapple
  • 1 bottle Moore’s Asian Teriyaki Wing Sauce
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper



  1. Preheat oven to 400 degrees F. Spray a cooling rack with nonstick cooking spray and place on a foil lined baking sheet. If you do not have a cooling rack, you may also place the meatballs directly on a parchment lined baking sheet.
  2. In a large bowl, combine chicken, Panko, milk, eggs, ginger, garlic, green onions, water chestnuts, pineapple, and 2 tablespoons of the Moore’s teriyaki sauce.
  3. Using clean hands, stir until combined.
  4. Roll the mixture into 1¼ – 1½ inch meatballs.
  5. Place meatballs onto baking sheet and bake 25 minutes or until slightly brown on top.
  6. While meatballs are baking, pour the remaining teriyaki wing sauce into a pan. Heat on medium until sauce is warm, about 5 minutes.
  7. Once meatballs are out of the oven, place them into the teriyaki sauce and coat.
  8. Garnish with green onion.
  9. Serve on rice, lettuce wrap, or by themselves.

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