Saucy Chicken and Pineapple Balls

Teriyaki Sauce


  • 1 cup Soya Sauce
  • ⅛ cup Maple Syrup
  • 3 tbsp Lime Juice


  1. Add ingredients to a nonstick pan and bring to a boil for 2 minutes
  2. Reduce and stir occasionally until sauce starts to bubble
  3. Remove from heat and reserve

Chicken Balls


  • 2 Large Boneless Skinless Chicken Breasts
  • 2 cups Soya Sauce
  • 3 tbsp Brown Sugar
  • ¾ cup Pineapple Tidbits, drained
  • ¼ cup Onion, diced
  • ⅛ cup Garlic Sprouts
  • 2 tbsp Butter
  • 2 Egg Yolks


  1. Place chicken over night in a zip lock bag with Soya Sauce and brown sugar
  2. Toss in bag and leave in refridgerator over night
  3. Remove 3 hours before barbecuing
  4. Cook chicken until tender and juicy
  5. Remove from grill and allow to cool for 5 minutes
  6. With a fork shred the chicken into clumps and place in a large bowl
  7. Melt butter in a non-stick pan and add pineapple tidbits and onion, sauté until onions become tender, remove and add to bowl with chicken
  8. Add egg yolks and garlic spouts
  9. Mix well and create 1 ½ inch tight balls
  10. Add splash cover each ball with teriyaki sauce and place into a large frying pan on high
  11. Allow heat to sizzle the balls into shake
  12. Serve

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