Let Me Tell You About These Meatballs…
Alright, so picture this: it’s a rainy Saturday, I’m juggling laundry, dog’s howling at birds outside, and in the middle of all this joyful chaos, I’m throwing together my trusty Crock Pot Hawaiian Meatballs. These are the sort of meatballs you make when you want to impress, but honestly need your dinner to do most of the heavy lifting itself (oh, and smell up the house in a good way). I still remember the first time: my kiddo thought pineapples in dinner was “basically illegal”—he’s now their biggest fan. Go figure.
Why You’ll Love This Recipe
I usually whip up a batch of these when I’ve got friends popping by and only half an hour’s warning (or when I’m feeling snacky and need a saucy fix, let’s be honest). My family goes a bit feral for these—seriously, I’ve caught my husband eating leftovers straight from the fridge with a fork. Only thing that takes longer than eating them is trying to get that sticky sauce off the crockpot (worth it though!). Sometimes I just appreciate them because I can dump, stir, and walk away. Actually, I find it works better if you don’t fuss too much.
What You’ll Need (And What I Sometimes Swap)
- 1 bag (about 900g or 32oz) frozen meatballs: Beef is classic, but turkey meatballs totally work. Or, if you forgot to pick some up, I’ve rolled cube-shaped meatballs from scratch (no regrets, but it gets a little weirdly shaped).
- 1 can (20oz/550g-ish) pineapple chunks, with juice: I prefer chunks, but tidbits or even crushed pineapple in a pinch. My grandmother always swore by Dole, but I honestly grab whatever’s on offer.
- 1 cup barbecue sauce: Sweet and smoky is great, but if I’m low, I’ll mix ketchup and a glug of brown sugar. Sometimes I get fancy and use that Korean BBQ stuff. Spicy BBQ works but makes it taste more like a wild luau than a family dinner.
- 1/2 cup bell pepper, chopped: (or a handful, depending on how much chopping you want to do—honestly, skip it if you hate peppers)
- 1/4 cup brown sugar: Optional, especially if your BBQ sauce is sweet—but my sweet tooth always wins.
- 1 tablespoon soy sauce: Or, if you’re out (which happens to me a lot), Worcestershire works surprisingly well.
- Optional add-ins: Red chili flakes if you want some heat, or a squeeze of lime—my sister swears that makes all the difference, but I’m on the fence.
How To Make These (With My Little Tweaks)
- Start with the meatballs: Plop them straight into your Crock Pot. No need to thaw—one less thing to remember!
- Pile on the pineapple: Juice included. If it looks like too much juice, don’t panic; it soaks in (and actually, I think it needs the liquid anyway).
- Mix the sauce stuff: I dump BBQ sauce, brown sugar, and soy sauce into a bowl and give it a quick whisk. (This is where I always taste it—sometimes way too tangy, but you can just add more sugar or a splash of water.)
- Add in bell peppers: Layer them over, or just toss ‘em all in. No need to be neat. (Trust me, nobody notices!)
- Pour the sauce over the lot: Stir if you can, or not—I’ve forgotten to stir and it comes out just fine. Lid on.
- Cook: On low for 3–4 hours, or high for about 2. (I’ve left them for 5 hours on low and they were still lush. But don’t go overnight, unless you want mystery meatball paste.)
- Give it a gentle stir halfway through if you remember, but again—not a big deal if you forget. That’s actually a relief.
A Few Notes I Learned the Hard Way
- I once used homemade meatballs, which honestly fell apart on me—so, now I stick to frozen, or make them ahead and chill until firm.
- If you use spicy BBQ sauce, keep an eye (or tongue) out—the heat sneaks up after an hour or so.
- If your sauce turns out thin, just pop the lid off the last 20 minutes—it thickens up fast, though sometimes I still end up with sticky fingers anyway.
Variations I’ve Played With (& One That Flopped)
- Tried chicken meatballs—pretty great, but the flavor’s a bit milder. Works well if you double the soy sauce.
- Added fresh ginger once, and…well, maybe not the best call. Tasted a little like a health food shop.
- Sometimes, if I’m feeling wild, I’ll toss in water chestnuts for crunch. Keeps everyone guessing.
- Vegan meatballs apparently work fine (my neighbor swears by them, I keep meaning to try…maybe next time).
Got the Right Gear? (But Don’t Stress!)
All you really need is a slow cooker. I have an old Rival from the mid-2000s that’s still clinging to life (if you don’t have one, I’ve done these low ‘n slow in the oven at 300F for a couple hours, just cover with foil so the sauce doesn’t make an escape attempt). Oh, and a wooden spoon if you want to get fancy.
How To Store What’s Left (Ha!)
Toss leftovers in an airtight tub, stick it in the fridge, and they’ll keep for up to 3 days. You ‘can’ freeze extra, but, in my house, the word “leftovers” apparently means “gone by midnight.” On second thought, if you do freeze them, grab a sturdy container—the sauce likes to sneak into every Tupperware crevice.
How I Like To Serve ‘Em
Sometimes we heap the meatballs over fluffy white rice (jasmine if I’m feeling flush; minute rice if I’m in a rush.) Other times, I’ll stick toothpicks in them and call it dinner—kids think it’s a party. Little secret: I actually like them cold, straight from the fridge with a little hot sauce. Blame my Texan roots, I suppose.
Lessons Learned (a.k.a. Pro Tips)
- Don’t rush the sauce—if you add it before the meatballs are settled, it splashes up and, oof, stains those shirts for good.
- I once cooked them on high the whole time; sauce went sticky as taffy. Low and slow is better—gives you that glossy, not gluey, finish.
- If the sauce looks split or weird, don’t freak out. Just give it a gentle stir and, like magic, it comes right back together.
Folks Always Ask Me… (FAQ Time!)
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Can I double the batch?
Yeah, no problem—just don’t overfill your crockpot or stir too aggressively, or you’ll have more sauce on the counter than the meatballs (ask me how I know). -
Do I have to use frozen meatballs?
Nope, homemade’s cool. But make sure they’re not too tender. Actually, using slightly overcooked homemade meatballs even seems to help sometimes—they hold up better in all that sauce. -
Can I use fresh pineapple?
Definitely, just add a little pineapple or orange juice to keep things juicy, or they’ll be a bit too dry. The flavor gets even punchier (in a good way, if you ask me). -
Is it okay to leave these on warm during a party?
Yes! Just maybe give ‘em a little stir every hour or so, or the sauce can get gunky on the sides. -
What if my sauce is too sweet?
Throw in a splash of vinegar or a squeeze of lime—evens things out. Or just serve over plain rice, which is like a sponge for runaway sweetness.
Well, if you make these, let me know how it goes—or don’t, and just quietly shovel a plateful in. Either way, happy (Hawaiian) meatball-ing!
Ingredients
- 1 (32 oz) bag frozen meatballs
- 1 (20 oz) can pineapple chunks, drained (reserve juice)
- 1 cup barbecue sauce
- 1/2 cup sweet chili sauce
- 1/2 cup bell pepper, diced
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 2 green onions, sliced (for garnish)
Instructions
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1Place the frozen meatballs in the bottom of the crock pot.
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2In a medium bowl, whisk together the barbecue sauce, sweet chili sauce, reserved pineapple juice, brown sugar, and soy sauce until well combined.
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3Add the pineapple chunks and diced bell pepper to the crock pot.
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4Pour the sauce over the meatballs and stir gently to coat everything evenly.
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5Cover and cook on low for 3 hours, or until meatballs are heated through and sauce is bubbly.
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6Serve hot, garnished with sliced green onions.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
360cal
Protein:
18 gg
Fat:
15 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
39 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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