Teriyaki Pineapple Meatball Skewers
Teriyaki Pineapple Meatball Skewers are the perfect blend of sweet, savory, and smoky flavors—an irresistible option for weeknight dinners, party appetizers, or backyard grilling. Juicy meatballs glazed in rich teriyaki sauce pair beautifully with caramelized pineapple, creating a crowd-pleasing dish that’s both easy to prepare and visually stunning.
Why You’ll Love These Skewers
Sweet & Savory Balance: The natural sweetness of pineapple complements the umami-rich teriyaki glaze.
Versatile Cooking Methods: Grill, bake, or pan-sear depending on the season.
Great for Entertaining: Skewers are easy to serve and fun to eat.
Customizable: Works with beef, chicken, turkey, or even plant-based meatballs.
Key Ingredients
Meatballs (homemade or store-bought)
Fresh pineapple chunks
Bell peppers (red, yellow, or green)
Red onion chunks
Teriyaki sauce (store-bought or homemade)
Sesame oil or olive oil
Sesame seeds and sliced green onions for garnish
How to Make Teriyaki Pineapple Meatball Skewers
Prepare the Meatballs: If using raw meatballs, cook them first by baking or pan-searing until fully done.
Assemble the Skewers: Thread meatballs, pineapple chunks, bell peppers, and red onion onto skewers, alternating for color and flavor.
Glaze Generously: Brush the skewers with teriyaki sauce on all sides.
Cook:
Grill: Cook over medium heat for 8–10 minutes, turning and brushing with extra sauce.
Oven: Bake at 200°C (400°F) for 12–15 minutes, broiling briefly for caramelization.
Garnish & Serve: Sprinkle with sesame seeds and green onions before serving.
Healthy Swaps & Tips
Use lean turkey or chicken meatballs to reduce fat.
Choose a low-sodium teriyaki sauce or make your own with soy sauce, honey, garlic, and ginger.
Add zucchini or mushrooms for extra veggies.
For a tropical kick, finish with a squeeze of lime juice.
Serving Suggestions
Serve these skewers over steamed jasmine rice, brown rice, or quinoa. They also pair well with a crisp cucumber salad or grilled vegetables for a complete meal.
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