Grilled Pineapple Teriyaki Meatball Foil Packets

Looking for a fun and flavorful meal that’s perfect for summer grilling or easy weeknight dinners? These Grilled Pineapple Teriyaki Meatball Foil Packets are bursting with sweet and savory flavors in every bite. Juicy meatballs, tangy pineapple chunks, colorful veggies, and a sticky homemade teriyaki glaze all come together in a no-fuss foil packet you can toss right on the grill or in the oven.

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Why You’ll Love This Recipe
Grill-Ready Convenience – Everything cooks in one foil packet—easy prep, even easier cleanup.
Sweet & Savory Combo – Pineapple and teriyaki sauce bring bold, mouthwatering flavor.
Perfectly Juicy Meatballs – Tender meatballs soak up every drop of the glaze.
Customizable – Use your favorite veggies or protein to make it your own.
Great for Camping or Picnics – Pre-assemble packets and take them on the go.

Ingredients You’ll Need

For the Meatballs:

• 1 lb ground beef or chicken
• 1 egg
• ½ cup breadcrumbs
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• ½ tsp ground ginger
• ½ tsp black pepper
• 1 tsp sesame oil (optional)

For the Teriyaki Sauce:

• ¼ cup low-sodium soy sauce
• 2 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 1 tsp fresh grated ginger
• 1 clove garlic, minced

For the Foil Packets:

• 1½ cups fresh pineapple chunks
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, sliced
• 1 zucchini, chopped
• Olive oil spray or 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp chopped fresh cilantro (for garnish)
• Sesame seeds (optional, for garnish)
• Cooked rice, for serving

Tools You’ll Need

• Large mixing bowl
• Saucepan
• Whisk
• Cutting board and knife
• Aluminum foil
• Grill or oven
• Tongs or spatula

Step-by-Step Instructions

Step 1: Prepare the Teriyaki Sauce

1. In a small saucepan over medium heat, combine soy sauce, honey, brown sugar, vinegar, garlic, and ginger.
2. Bring to a simmer, then stir in the cornstarch slurry.
3. Continue cooking until thickened, about 2–3 minutes.
4. Set aside to cool slightly.

Step 2: Make the Meatballs
5. In a large mixing bowl, combine ground meat, egg, breadcrumbs, green onions, garlic, soy sauce, ginger, pepper, and sesame oil.
6. Mix until just combined—don’t overwork the meat.
7. Form into 1½-inch meatballs (makes about 18).

Step 3: Prep the Foil Packets
8. Cut 4 large sheets of aluminum foil (about 12×16 inches).
9. Spray or lightly coat each with olive oil to prevent sticking.
10. Evenly divide pineapple chunks, bell peppers, onion, and zucchini among the four packets.
11. Season the veggies with a little salt and pepper.

Step 4: Assemble
12. Add 4–5 raw meatballs to each packet on top of the veggies.
13. Spoon about 2 tablespoons of teriyaki sauce over the top of each packet’s contents.
14. Fold the foil into sealed packets: bring the long sides together and fold down, then crimp the short sides to close.

Step 5: Grill or Bake
15. Grill Method: Preheat grill to medium-high heat (around 400°F).
16. Place foil packets on the grill grates, cover, and cook for 15–18 minutes, flipping once halfway through.
17. Oven Method: Preheat oven to 400°F.
18. Place packets on a baking sheet and bake for 20–25 minutes.
19. Check to make sure meatballs are cooked through (internal temp should be 165°F).

Step 6: Garnish & Serve
20. Carefully open packets—watch out for steam!
21. Drizzle with extra teriyaki sauce if desired.
22. Sprinkle with sesame seeds and fresh cilantro.
23. Serve hot over steamed white or brown rice.

Tips for Perfect Foil Packets
Use Heavy-Duty Foil – It holds up better on the grill and prevents leaks.
Cut Even Veggies – Uniform size helps everything cook at the same rate.
Pre-Make the Sauce – You can store it in the fridge up to 5 days.
Keep It Sealed – Tightly folded packets help steam everything to juicy perfection.
Double Stack if Needed – If your meatballs are large, you can double-layer the foil for support.

Serving Suggestions
Steamed Rice – Jasmine or brown rice soaks up that delicious teriyaki sauce.
Grilled Corn – Adds a smoky, sweet touch.
Asian Slaw – A crisp cabbage slaw with sesame vinaigrette balances the warm foil packet.
Coconut Rice – For tropical vibes that pair perfectly with pineapple.
Fresh Lime Wedges – Brighten the flavors with a quick squeeze before serving.

How to Store & Reheat

Storing:
Refrigerate: Store cooked packets in the fridge (transfer to containers) for up to 3 days.
Freeze: Freeze uncooked, assembled packets for up to 2 months. Thaw overnight before cooking.

Reheating:
Microwave: Transfer contents to a microwave-safe dish and reheat in 1-minute intervals.
Oven: Reheat at 350°F for 10–15 minutes, or until warmed through.
Skillet: Reheat everything in a covered pan over medium-low heat.

Frequently Asked Questions

1. Can I use frozen meatballs?
   Yes, just thaw them first. Cook time may be slightly shorter since they’re precooked.
2. What veggies work best?
   Any quick-cooking veggie like snap peas, mushrooms, or carrots works well.
3. Can I make this in advance?
   Absolutely! Assemble the foil packets a day ahead and keep refrigerated until ready to grill or bake.
4. Is the sauce gluten-free?
   Use tamari or a gluten-free soy sauce to make this dish gluten-free.
5. Can I use canned pineapple?
   Yes, just make sure it’s drained well before adding to the packet.

Final Thoughts
These Grilled Pineapple Teriyaki Meatball Foil Packets are everything you want in a quick, flavorful, and mess-free meal. The combination of juicy meatballs, tender-crisp veggies, sweet pineapple, and sticky teriyaki glaze makes each bite irresistible. Whether you’re grilling outdoors or baking indoors, this recipe is a guaranteed crowd-pleaser.

Try it at your next barbecue or weeknight dinner, and don’t forget to tag your creations—I’d love to see how it turns out!

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Cuisine: Asian-Inspired American

Nutritional Information (Per Serving):
Calories: 360 | Protein: 22g | Carbohydrates: 28g | Fat: 18g | Fiber: 3g | Sodium: 720mg

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