Why I Love This Recipe

If you’re craving takeout but want something a little more balanced, these teriyaki pineapple meatballs are the perfect solution. Tender beef meatballs are coated in a sweet and savory sauce made with coconut aminos, garlic, ginger, and juicy pineapple for the most flavorful glaze. Served over cauliflower rice with fresh green onions, it’s an easy, high-protein dinner that’s perfect for busy weeknights or meal prep.

Enjoying The Leftovers

These meatballs taste just as good the next day as the flavors continue to develop in the sauce. I love packing them into meal prep containers with cauliflower rice for an easy grab-and-go lunch, but they’re also delicious served over regular rice, roasted vegetables, or even tucked into lettuce wraps.

Storing

Store the meatballs and sauce in an airtight container in the refrigerator for up to 4 days. If you’re meal prepping, keep the cauliflower rice separate for the best texture. These meatballs also freeze well for up to 3 months. Let them thaw overnight in the refrigerator before reheating.

Reheating

Warm the meatballs and sauce in a skillet over medium-low heat until heated through, adding a splash of water if the sauce has thickened too much. You can also microwave individual portions in 30-second intervals, stirring between each, until hot.

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Teriyaki and Pineapple Meatballs

Sweet and savory Teriyaki Pineapple Meatballs are coated in a flavorful homemade glaze and served over cauliflower rice for an easy, high-protein dinner that's better than takeout.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
US M
Servings 4

Ingredients

  • 1 lb ground beef
  • 1/2 cup pork rind breadcrumbs
  • 1/2 yellow onion, finely diced
  • 2 large eggs
  • 2 tbsp minced garlic, divided
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp avocado oil
  • 1 cup pineapple chunks
  • 2 green onions, sliced
  • 4 cups cauliflower rice
For the sauce
  • 1/2 cup canned pineapple juice
  • 1/2 cup coconut aminos
  • 1 tsp ginger powder
  • 2 tbsp rice vinegar
  • 1/4 tsp red pepper flakes
  • 1 tbsp cornstarch
US – M

Instructions

  • In a large bowl, combine the ground beef, pork rind breadcrumbs, finely chopped yellow onion, eggs, garlic, salt, and pepper.
  • Mix until everything is well combined. Scoop out about a spoonful of the mixture and roll it into meatballs. You should end up with about 16-20 meatballs, depending on the size you make them.
  • Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the meatballs and cook for about 5 minutes per side, turning occasionally, until they're browned on all sides and cooked through.
  • While the meatballs are cooking, make the teriyaki pineapple sauce. In a bowl, whisk together the pineapple juice, coconut aminos, garlic, ginger powder, rice vinegar, red pepper flakes, and cornstarch until the cornstarch is fully dissolved.
  • Pour the sauce into the skillet with the meatballs and add the pineapple chunks. Cover with a lid and let everything simmer for 5-7 minutes, or until the sauce has thickened into a glossy glaze.
  • Give everything a gentle toss, spooning the sauce over the meatballs so they're well coated. Serve over cauliflower rice and top with sliced green onions.

Equipment

mixing bowls
saute pan
measuring cups

Nutrition Per Serving

Calories: 537kcal | Carbohydrates: 33g | Protein: 31g | Fat: 32g | Fiber: 5g