Crockpot Hawaiian Meatballs
Juicy meatballs simmered in a tangy pineapple sauce with peppers for the perfect balance of sweet and savory. These Crockpot Hawaiian Meatballs are easy to make, crowd-pleasing, and perfect for parties, appetizers, or weeknight dinners.
Ingredients
- 32 oz frozen meatballs beef, turkey, or chicken work great
- 1 can 20 oz pineapple chunks in juice (not syrup)
- 1 large red bell pepper chopped
- ½ cup BBQ sauce or sweet chili sauce
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 1 tsp minced garlic
- Optional: green onions or sesame seeds for garnish
Instructions
- Add everything to the crockpot
- Dump in the meatballs, pineapple (with juice), chopped pepper, sauces, sugar, and garlic.
- Stir gently to coat
- Use a spatula to mix everything together. It’s okay if it’s not perfect.
- Cook on LOW for 4–5 hours or HIGH for 2–3 hours
- The sauce will thicken and get deliciously sticky as it simmers.
- Serve hot!
- Over rice, in a bowl, or right off the toothpick.
Video
Notes
- Fridge: Store in an airtight container up to 4 days
- Freezer: Freeze with sauce for up to 2 months. Thaw overnight in fridge.
- Reheat: Microwave or reheat on the stove with a splash of water