Crockpot Hawaiian Meatballs
I can’t explain just how much I love a good crockpot recipe. Life has been so busy the past few years and my trusty slow cooker has helped me to get a delicious dinner on the table more times than I can remember, and it’s the one kitchen appliance that I could just never be without. And today’s new crockpot recipe, Hawaiian meatballs, works just as well served as an appetizer for parties and gatherings as it does as an easy family dinner served over rice!
Frozen meatballs get slow-cooked in a sweet and tangy pineapple BBQ sauce with bell peppers until everything is tender and coated in flavor. It’s a true dump and go, hands-off recipe, and trust me, you need to try it!
Ingredients
Please note that I’ve included a printable recipe card for you at the bottom of this post! It covers ingredients, measurements, and the step-by-step process.
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Frozen meatballs — A total time-saver and perfect for slow cooking straight from the freezer.
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Pineapple chunks, drained (juice reserved) — Add that classic Hawaiian sweetness; reserving the juice gives you flexibility if you want to loosen the sauce.
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Red bell pepper, chopped — Adds color, crunch, and a fresh bite to balance the sauce.
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BBQ sauce — The base of the sauce, so use one you really like. Sweet or smoky both work well here.
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Brown sugar — Boosts the sweetness and helps the sauce get glossy as it cooks.
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Soy sauce — Adds savory depth and keeps the sauce from tasting overly sweet.
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White vinegar — Brightens everything up and balances the richness of the BBQ sauce.
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Garlic cloves, minced — Adds savory flavor that pairs perfectly with the sweet pineapple.
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Ginger powder — Brings a subtle warmth and that Hawaiian-inspired flavor note.
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Green onions — A fresh, crisp topping that finishes the dish nicely.
How To Make Crockpot Hawaiian Meatballs
- Add the frozen meatballs, pineapple chunks, and red bell peppers to the slow cooker.
- In a bowl, whisk together the BBQ sauce, brown sugar, vinegar, soy sauce, minced garlic, and ginger powder. Pour the sauce over the meatballs.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the meatballs are heated through and reach an internal temperature of 160°F.
- Give everything a good stir to coat the meatballs in the sauce, then finish with sliced green onions before serving.
Recipe Notes
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Any BBQ sauce works here, so use what you like. A Hawaiian-style BBQ sauce is especially good if you want to lean into the sweet, tropical vibe.
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Give the sauce a taste before cooking and adjust as needed. If you want some heat, add a pinch of cayenne or a few sliced jalapeños.
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For even more flavor, fresh grated ginger is a great upgrade and adds extra warmth.
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Canned pineapple tidbits work just fine. They’ll just be smaller pieces throughout the sauce.
Serving Ideas
These crockpot Hawaiian meatballs are perfect for parties and game days. Just keep them on WARM and let people help themselves!
Serve them as an appetizer with toothpicks, or spoon them over steamed rice for an easy dinner-style option.
They’re also great tucked into slider buns for sweet-and-savory meatball sliders.
Add them to a bigger spread with wings, dips, and chips for effortless entertaining.
For leftovers, they make an easy next-day lunch over rice or quinoa.
Crockpot Hawaiian Meatballs
Ingredients
- 3 lbs frozen meatballs
- 20 oz can pineapple chunks drained with juice reserved
- 1 red bell pepper chopped
- 1 ½ cups BBQ sauce
- ¼ cup brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 4 garlic cloves minced
- ¼ teaspoon ginger powder
- 2 tablespoons green onions for topping
Instructions
- Add the frozen meatballs, pineapple chunks, and red bell peppers to the slow cooker.
- In a bowl, whisk together the BBQ sauce, brown sugar, vinegar, soy sauce, minced garlic, and ginger powder. Pour the sauce over the meatballs.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the meatballs are heated through and reach an internal temperature of 160°F.
- Give everything a good stir to coat the meatballs in the sauce, then finish with sliced green onions before serving.
Have you tried this recipe? If so, I’d love to hear from you! You can leave a comment and a star rating below, and you can tag me in your posts on Instagram @slimmingviolet. I hope you love this one as much as I do!
