Preheat oven to 400 degrees F. Spray a cooling rack with nonstick cooking spray and place on a foil lined baking sheet. If you do not have a cooling rack, you may also place the meatballs directly on a parchment lined baking sheet.

In a large bowl, combine chicken, Panko, milk, eggs, ginger, garlic, green onions, water chestnuts, pineapple, and 2 tablespoons of the Moore's teriyaki sauce.

Using clean hands, stir until combined.

Roll the mixture into 1 1/4 - 1 1/2 inch meatballs.

Place meatballs onto baking sheet and bake 25 minutes or until slightly brown on top.

While meatballs are baking, pour the remaining teriyaki wing sauce into a pan. Heat on medium until sauce is warm, about 5 minutes.

Once meatballs are out of the oven, place them into the teriyaki sauce and coat.

Garnish with green onion.

Serve on rice, lettuce wrap, or by themselves.