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
Main Ingredients
- 2 pounds frozen meatballs
- Beef pork, or turkey all work.
- 1 cup pineapple juice
- From canned pineapple or bottled juice.
- ½ cup brown sugar
- Adds sweetness and helps thicken the sauce.
- ½ cup ketchup
- Creates the base of the sauce.
- ¼ cup soy sauce
- Balances sweetness with savory depth.
- 1 tablespoon cornstarch + 2 tablespoons water
- Optional for thicker sauce.
Optional Add Ins
- Pineapple chunks
- Red or green bell peppers
- Red pepper flakes for heat
Instructions
Step 1: Add Meatballs to Slow Cooker
- Place frozen meatballs directly into the crockpot. No thawing needed.
Step 2: Make the Sauce
- In a bowl, whisk together pineapple juice, brown sugar, ketchup, and soy sauce until smooth.
Step 3: Combine and Cook
- Pour the sauce over the meatballs and gently stir to coat.
- Low: Cook for 4–5 hours
- High: Cook for 2–3 hours
- Stir once halfway through if possible.
Step 4: Thicken the Sauce (Optional)
- If you want a thicker glaze:
- Mix cornstarch and water
- Stir into crockpot
- Cook on high for 15–20 minutes until thickened
Step 5: Serve Warm
- Serve directly from the crockpot with toothpicks, over rice, or alongside vegetables.
Video
Notes
📝 Notes
- Frozen meatballs work well and save prep time.
- Use pineapple chunks or crushed pineapple based on sauce texture preference.
- Bell peppers and onion add extra flavor and color.
- Low-sodium soy sauce helps control saltiness.
- Cook on low for tender meatballs and best flavor.
- Stir once halfway through cooking if possible.
- Serve over rice or as an appetizer with toothpicks.
- Store leftovers in an airtight container in the fridge for up to 4 days.