Best 2 Grilled Pineapple Appetizer With Teriyaki Ginger Chicken Meatballs Recipes
Indulge in a tantalizing appetizer that combines the tropical sweetness of grilled pineapple with savory teriyaki-ginger chicken meatballs, offering a delightful fusion of flavors. This recipe guide presents a step-by-step process to create these delectable treats, along with variations and additional recipes to elevate your appetizer spread. Discover how to craft tender and flavorful chicken meatballs infused with a delectable teriyaki-ginger glaze, perfectly complementing the grilled pineapple slices. Explore options for preparing the pineapple, including grilling, baking, or sautéing, to achieve the desired texture and caramelization. Learn how to assemble the appetizers with ease, creating a visually appealing presentation that will impress your guests. Additionally, uncover variations such as using different types of meat or incorporating additional vegetables to customize the meatballs to your preference. Elevate your appetizer repertoire with complementary recipes, such as pineapple salsa, pineapple chutney, and grilled pineapple skewers, all featuring the vibrant flavors of this tropical fruit.
Here are our top 2 tried and tested recipes!
CHICKEN TERIYAKI MEATBALLS
We've given meatballs and Asian-inspired twist. Glazed with an easy homemade teriyaki sauce and served alongside tender veggies and garlic fried rice, this meal is sure to grab a repeat spot in your dinner repertoire. The recipe cooks quickly once you make the meatballs, so be sure to have all the ingredients ready to go!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- For the meatballs: Combine the chicken, panko, scallions, egg and 1/2 teaspoon salt in a large bowl. Use a 1-ounce scoop to portion the chicken mixture into mounds (about 30 meatballs total), roll each into a ball and place on the prepared baking sheet.
- Bake until just cooked through, about 10 minutes. Set aside.
- For the teriyaki sauce: Whisk together the soy sauce, mirin, rice vinegar, brown sugar, cornstarch, garlic and 1 cup water in a medium saucepan. Bring to a boil over high heat and cook until slightly thickened and reduced by half, about 8 minutes. Transfer to a bowl and set aside (you should have about 1 cup).
- For the garlic fried rice: Heat the vegetable oil in a large nonstick skillet over high heat. Add the scallions and stir-fry 1 minute. Add the garlic, ginger and red pepper flakes and stir-fry until fragrant, 1 minute. Add the rice and 1 tablespoon of the teriyaki sauce and stir-fry until combined and heated through, about 3 minutes. Season with salt. Transfer to a serving platter and keep warm.
- For the stir-fried vegetables: Heat the oil in the skillet over high heat. Add the onion and bell pepper and stir-fry 1 minute. Add the broccoli and 2 tablespoons water. Season with salt and pepper.
- Stir-fry until the broccoli is bright green and still crisp, 2 to 3 minutes. Add 1/3 cup of the teriyaki sauce and cook until heated through. (Add more water if necessary, to thin the sauce.) Transfer to the serving platter and keep warm.
- Finish the meatballs: Add the remaining teriyaki sauce to the skillet and bring to a boil over high heat. Add the meatballs and toss until glazed and heated through, 2 to 3 minutes. Spoon the meatballs over the rice and sprinkle with sesame seeds.
TERIYAKI MEATBALLS
This one-time appetizer idea was changed so many times because of my family's suggestions that it eventually became a main course. I think the homemade sauce sets these meatballs apart. - Evette Nowicki, Oak Harbor, Washington
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 42 meatballs.
Number Of Ingredients 15
Steps:
- Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a bowl, combine the onion, peppers, bread crumbs, ginger, salt and reserved pineapple juice. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place the sauce ingredients in a blender; cover and process for 1 minute. Place 2 tablespoons of sauce in a greased 13-in. x 9-in. baking dish. Add meatballs. Pour remaining sauce over meatballs. Bake, uncovered, at 400° for 20 minutes or until meat is no longer pink. Place one pineapple chunk on each meatball; secure with a toothpick.
Nutrition Facts : Calories 394 calories, Fat 18g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1009mg sodium, Carbohydrate 37g carbohydrate (24g sugars, Fiber 2g fiber), Protein 21g protein.
Tips:
- Use fresh pineapple. Fresh pineapple has a sweeter and more flavorful taste than canned pineapple.
- Grill the pineapple slices over medium heat. This will help to caramelize the sugars in the pineapple and give it a slightly smoky flavor.
- Make sure the chicken meatballs are cooked all the way through. You can check this by inserting a meat thermometer into the center of a meatball. The internal temperature should be at least 165 degrees Fahrenheit.
- Serve the grilled pineapple appetizers with your favorite dipping sauce. Some popular options include teriyaki sauce, ginger sauce, or sweet and sour sauce.
Conclusion:
Grilled pineapple appetizers with teriyaki-ginger chicken meatballs are a delicious and easy-to-make appetizer that is perfect for any occasion. The combination of sweet pineapple, savory chicken meatballs, and tangy sauce is sure to please everyone. So next time you're looking for a quick and easy appetizer, give this recipe a try.
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