These Easy Crock Pot Hawaiian Meatballs are tender, juicy, and smothered in a sweet and tangy pineapple sauce. Perfect for weeknight dinners, parties, or meal prep, they’re effortless to make and always a crowd-pleaser.
If you love easy, flavorful meals, these Crock Pot Hawaiian Meatballs are your new go-to recipe.
Made in the slow cooker, the meatballs soak up a deliciously sweet and tangy sauce with pineapple and soy sauce, creating the ultimate comfort food that’s perfect for dinner, game day, or gatherings.
With minimal prep and maximum flavor, this recipe lets you set it and forget it while impressing family and friends.
Why You Will Love This Recipe!
- It’s basically a dump-and-go meal, your slow cooker does all the heavy lifting.
- Sweet pineapple sauce plus savory meatballs is a combo that never misses.
- Perfect for busy weeknights, potlucks, and game-day spreads.
- Kid-approved, party-approved, and picky-eater approved.
- Makes amazing leftovers, if they even last that long.
Ingredients Needed
- Frozen meatballs: Fully cooked, juicy meatballs perfect for slow cooking
- Pineapple chunks: Sweet tropical chunks adding juicy flavor to sauce
- Red bell pepper: Fresh crunchy peppers for color and mild sweetness
- BBQ sauce: Smoky, tangy base for bold Hawaiian flavor
- Brown sugar: Adds rich sweetness that balances savory sauce
- Soy sauce: Brings salty depth and classic umami taste
- White vinegar: Brightens sauce with a sharp, tangy kick
- Garlic cloves: Fresh minced garlic for bold savory aroma
- Ginger powder: Warm spice that adds subtle island flair
- Green onions: Fresh topping that adds color and crunch
How To Make Easy Crock Pot Hawaiian Meatballs
Step One: Add the frozen meatballs, pineapple chunks, and chopped red bell peppers to the slow cooker.
Step Two: In a mixing bowl, stir together the BBQ sauce, brown sugar, vinegar, soy sauce, minced garlic, and ginger powder until smooth. Pour the sauce over the meatballs and toss gently to coat.
Step Three: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the meatballs are hot all the way through and reach 160°F. Give everything a good stir, then sprinkle with sliced green onions right before serving.
Crock Pot Hawaiian Meatballs Recipe Tips
- Use fully cooked frozen meatballs so they heat evenly without drying out.
- Drain the pineapple but save a little juice if you want extra sauce.
- Cut the bell peppers into bite-size pieces so they cook evenly.
- Stir once halfway through cooking to keep the sauce from settling.
- Want more kick? Add a splash of sriracha or red pepper flakes.
- For thicker sauce, leave the lid off the last 20 minutes.
- Double the recipe if you’re feeding a crowd — these disappear fast.
Storing Instructions
Store leftover Crock Pot Hawaiian Meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through, adding a splash of pineapple juice or water if the sauce thickens too much.
Crock Pot Hawaiian Meatballs Recipe Faqs
Can I use fresh meatballs instead of frozen? Yes. Brown them first so they hold their shape and don’t water down the sauce.
Do I have to drain the pineapple? Drain the chunks, save a little juice if you like a thinner sauce.
Can I make this recipe ahead of time? Yep. Cook everything, cool it, then store in the fridge. Reheat in the slow cooker or microwave when ready to serve.
Is this recipe sweet or savory? Both. The BBQ sauce brings the savory, the pineapple and brown sugar bring the sweet.
Can I make this in an Instant Pot? Yes. Use the sauté setting to warm the sauce, then pressure cook on high for 5 minutes with a quick release.
What should I serve with Hawaiian meatballs? Rice, slider buns, toothpicks for parties, or even over mashed potatoes.
Can I freeze leftovers? Absolutely. Store in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
How do I thicken the sauce? Leave the lid off for the last 20 minutes, or stir in a cornstarch slurry if you want it glossy and thick.
More Easy Slow Cooker Recipes
- Easy Slow Cooker Matzo Ball Soup Recipe
- Slow Cooker Pro Garlic Chicken
- Slow Cooker Recipes
- Slow Cooker Pro Peanuts
- Slow Cooker Cranberry Meatball
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Crock Pot Hawaiian Meatballs
Description
Ingredients
- 3 pounds meatballs, frozen
- 20 ounces pineapple chunks, drained with juice reserved
- 1 large red bell pepper, chopped
- 1 ½ cups BBQ sauce
- ¼ cup brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 4 cloves cloves, minced
- ¼ teaspoon ginger powder
- 2 tablespoons green onions, for topping
Instructions
- Add 3 pounds meatballs, 20 ounces pineapple chunks, and 1 large red bell pepper to slow cooker.
- In a bowl, combine the 1 ½ cups BBQ sauce, ¼ cup brown sugar, 2 tablespoons white vinegar, 3 tablespoons soy sauce minced 4 cloves cloves and ¼ teaspoon ginger powder. Pour sauce over meatballs.
- Place lid on top and cook on the low setting for 4-5 hours or high for 2-3 hours, until meatballs are heated through and reach 160°F internally.
- Stir meatballs and coat in the sauce. Top with sliced 2 tablespoons green onions before serving.
Equipment
- Crockpot
- Mixing Bowl
Nutrition
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