Pineapple Teriyaki Meatballs

  • 16 oz frozen Meatballs (approx 24)
  • 20 oz pineapple chunks, drained, juice reserved
  • 1 bell pepper cut into 1" squares

Homemade Teriyaki Sauce

  • 3 TBSP cornstarch
  • 1/2 cup soy sauce
  • 100g brown sugar
  • 3 cloves minced garlic
  • 1 teaspoon minced ginger (2 frozen cubes)
  • 3/4 cup pineapple juice from can of pineapple


  • Preheat the oven to 450 degrees F. Start the rice, if using. 
  • Place the frozen meatballs into a 9x13 baking dish. Add the bell peppers and pineapple chunks. Stir to combine. 
  • Teriyaki Sauce: In a 4 cup glass measuring cup, whisk together the soy sauce and the cornstarch. Add in brown sugar, minced garlic, ground ginger and the pineapple juice. Whisk to combine, then microwave the mixture for 2 minutes. Whisk again until smooth and return to microwave for another 1-2 minutes, until the sauce starts bubbling and beginning to thicken. Pout the sauce over the meatball mixture and stir to coat. 
  • Bake: Place in the preheated oven and bake for 15-20 minutes, until the meatballs are hot throughout and peppers have softened. Let the dish cool for 5 minutes. 

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