- October 14, 2025
- Appetizers
Pineapple Teriyaki Meatballs
These Pineapple Teriyaki Meatballs combine juicy pork meatballs glazed in a sweet and savory teriyaki BBQ sauce, and tossed with pineapple for the ultimate bite. Serve them as a crowd-pleasing appetizer with pineapple chunks or make them a main dish over rice for a tropical twist.
These Pineapple Teriyaki Meatballs are the perfect balance of sweet, savory, and sticky. Juicy pork meatballs get coated in a glossy homemade teriyaki sauce infused with pineapple juice and soy sauce, then finished with chunks of pineapple for a tropical bite. Whether you toss them in your slow cooker for an easy appetizer or turn them into a flavorful main dish over rice, this recipe is a guaranteed crowd-pleaser.
Why You’ll Love These Pineapple Teriyaki Meatballs
- Sweet, savory, and tender: Juicy meatballs coated in a glossy teriyaki glaze with chunks of pineapple for the perfect balance of flavors.
- Versatile and easy to cook: Make them in the crockpot, on the stovetop, or smoked for a flavorful twist that fits any occasion.
- Meal prep and crowd-friendly: Great as a party appetizer or quick weeknight dinner over rice—plus they’re low carb and easy to prep ahead.
Ingredients for Pineapple Teriyaki Meatballs
You can use your Pork Meatball Recipe as the base for this dish, or substitute it with ground turkey, ground chicken, or ground beef if you prefer. Each option works beautifully with the tangy-sweet sauce.
You’ll need:
- 2 lbs. Pork Meatballs or frozen meatballs of your choice
- 4 cups Teriyaki BBQ Sauce (use my homemade teriyaki sauce recipe or your favorite store-bought teriyaki sauce)
- 1 fresh Pineapple, cut into bite-sized pieces or 1 large can of canned pineapple (plus the juice)
- 1 tsp Sesame Seeds, for garnish
- 2 Green Onions, thinly sliced
If you’re making your own meatballs, you prep these ahead of time or make them fresh. I like to smoke my meatballs, then smoke again with everything combined until heated through. Frozen meatballs work really well here, too, if you want the easiest way to whip these up quickly for a crowd.
Cooking Methods
Crockpot Pineapple Teriyaki Meatballs
For slow cooker recipes, add the meatballs (fresh or frozen) to your slow cooker. Whisk the teriyaki BBQ sauce, pineapple juice, soy sauce, and brown sugar, then pour over the top. Stir in the pineapple chunks and cook on low for 3–4 hours or high for 1–2 hours, until thickened and heated through. Garnish with sesame seeds and green onions.
Oven Baked Pineapple Teriyaki Meatballs
Simply arrange the meatballs on a parchment or foil-lined baking sheet, leaving a little space between each one so they brown properly. Once cooked through, they can be served immediately or simmered in your favorite sauce for even more flavor. I cook mine at 400 F for 15-20 minutes. You can also broil (watching closely) for 1-2 minutes at the end.
Smoked Pineapple Teriyaki Meatballs
Preheat your smoker to 250°F. Place pre-cooked meatballs in a cast-iron pan or foil tray. Mix the sauce and pour it over the top with the pineapple chunks. Smoke for 45–60 minutes, stirring once halfway through, until caramelized and sticky.
Tips for the Best Flavor and Texture
- For extra-savory flavor, stir a bit of fresh ginger or coconut aminos into your sauce.
- Avoid tough meatballs by not overmixing your meat mixture.
- Want to thicken the sauce naturally? Mix 1 tablespoon of cold water with 1 teaspoon of arrowroot powder or cornstarch and stir it into the sauce before simmering.
- Don’t forget to garnish! The sesame seeds and green onions add the perfect finishing touch.
Serving Ideas and Garnish Suggestions
These meatballs make a great appetizer served with toothpicks, or a hearty main dish spooned over rice, noodles, or cauliflower rice for a low-carb option, or my authentic Hawaiian macaroni salad for a fun side. Try pairing them with fresh pineapple or even grilled pineapple slices for a beautiful presentation and perfect pairing of sweet and savory flavors.
How to Store and Reheat Leftovers
Store leftover meatballs in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of cold water if the sauce thickens too much. You can also freeze them for later or just thaw and reheat in your slow cooker or air fryer until warmed through.
More Recipes To Try
Pineapple Teriyaki Meatballs
Ingredients
Homemade Pork Meatballs (or use 2 lbs. of precooked fresh or frozen meatballs)
- 2 lbs. Ground Pork
- 1/2 cup Panko Bread Crumbs
- 2 Eggs
- 3 Green Onions thinly sliced
- 2 tbsp Fresh Cilantro
- 4 Garlic Cloves minced
- 1 tbsp Fresh Ginnger
- 2 tbsp Soy Sauce
- 2 tsp Black Pepper
- 1 tsp Kosher Salt
- 1 tsp Paprika
Assembling the Pineapple Teriyaki Meatball Mixture
- 4 cups Teriyaki BBQ Sauce
- 1 Fresh Pineapple Cut into bite-sized pieces (you can substitute with 1 can of pineapple as well)
- 1 tsp Sesame Seeds garnish
- 2 Green Onions sliced thin, for garnish
Instructions
Homemade Pork Meatballs
- If baking, preheat the oven to 400 F. If smoking, set your smoker to 250 F. for indirect heat. Line a baking sheet with foil, and place a wire rack over the top, and set aside. Lightly spray the wire racks with non-stick spray.
- In a large mixing bowl, combine all of the ground pork meatball ingredients and mix well by hand until everything is full combined.
- Roll the meatballs out to be fairly bite-sized, between 1/2-1 inch thick.
- Place the meatballs onto the wire rack. If baking, bake for 15-18 minutes. If smoking, smoke for 60-75 minutes or until they reach an internal temperature of 165 F.
For the Crockpot
- Place the fresh or frozen meatballs into your slow cooker. Pour in the homemade teriyaki BBQ sauce and the pineapple pieces.
- Cover and cook on low for 3–4 hours (or high for 1–2 hours) until the sauce thickens and the meatballs are heated through. Garnish with sesame seeds and green onions before serving.
For Oven Roasting
- Preheat the oven to 400 F. and line a baking sheet with parchment paper or foil.
- Place the meatballs onto the baking sheet, leaving a small space in between. Bake for 15-20 minutes or until they reach an internal temperature of 165 F. You can broil for 1-2 minutes at the end as well (watch closely).
For the Smoker
- Preheat your smoker to 250°F. Place the cooked meatballs and pineapple chunks in a cast iron pan or foil tray. Pour the teriyaki BBQ sauce over the top and toss everything together so it's all coated and combined.
- Smoke for 45–60 minutes, stirring once halfway through, until the sauce is sticky and caramelized. Garnish with sesame seeds and green onions before serving.