Pineapple Hawaiian Meatballs in the Slow Cooker

Combine meatballs, pineapple, bell peppers, and a delicious sauce to create an easy slow cooker dinner or appetizer with a Hawaiian flare.

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One of my favorite fruits is pineapple. So any chance I get to make a meal using pineapple is a wonderful day for me! And, the boys love pineapple just as much as I do, so I can usually convince them to eat almost anything with that in it. Hawaiian Meatballs are a favorite because of the pineapple Hawaiian flavor!

I always love a good slow-cooker meal. It makes dinner so quick and easy which is perfect for busy weeknights. Plus, when you live somewhere like South Texas that’s usually hot most of the year, the slow cooker is a great way to have a warm meal without heating the entire house when using the oven.

The only thing the boys picked around in this meal was the peppers. But, I was proud that they both tried them. I’m also learning to like bell peppers as we use them in more and more recipes. So I also ate my veggies with this one.

Another bonus to this recipe is getting so many food groups in at once. You have fruit in it with the pineapple, veggies with the pepper and meat with the meatballs. Oh, and grains if you serve the meal over rice as we prefer.

We often eat this as a main dish for dinner, but it also makes a great appetizer. You can serve crockpot Hawaiian meatballs as party food or bring it to a potluck by keeping the slow cooker on warm. It would also be a great recipe for game day. 

Simple Ingredients

Meatballs

We like to buy frozen meatballs from the grocery store for most meatball recipes. They are easy to warm up and keep in the freezer for when you need them. Of course, you can also make your own homemade meatballs if you prefer. 

Pineapple

Cutting a fresh pineapple into chunks is the best way to get the best flavor into the recipe. Otherwise, you can purchase sweet pineapple tidbits as long as they are canned in juice. Don’t drain the pineapple, save the reserved pineapple juice for the slow cooker. 

Red Bell Pepper

We like the taste of diced red pepper with the Hawaiian meatballs. You could also use a green pepper if you prefer. Tyler doesn’t like the taste of green bell pepper, so we avoid that when we can. 

Brown Sugar

Brown sugar adds a bit of sweetness to the meal, complementing the sweet pineapple. 

White Vinegar

The brown sugar, vinegar, and A.1. Sauce make a homemade BBQ sauce. The vinegar is vital to getting the right flavor. 

A.1. Sauce

I like the taste of A.1. Sauce in this recipe. You could also use Worcestershire sauce, soy sauce, barbecue sauce, or any other tangy sauce. 

Serving Suggestions

• Place toothpicks next to the slow cooker for a grab-and-go perfect appetizer. 
• Serve the meatballs over a bed of lettuce, white rice, or coconut rice. 
• Have some King’s Hawaiian Rolls as a bread side. 
• Garnish with sesame seeds, sliced green onions, or red pepper flakes. 

Hawaiian Meatballs Step by Step

Ingredients

• 2 lbs meatballs (frozen, pre-cooked)
• 1 pineapple (chunked, juice reserved)
• 1 red bell pepper (diced)
• 1 cup brown sugar
• 1/2 cup white vinegar
• 2 tbsp A.1. sauce

Preparation

Add the meatballs, diced pepper, and pineapple chunks into your slow cooker. We like to use red bell pepper for the recipe, but you can use whichever color you prefer.

In a small mixing bowl, whick the juice from the pineapple with the brown sugar, vinegar, and A.1. sauce. Pour the sauce over the meatballs and stir to coat.

Cover and cook on low for 3-4 hours. Serve on a bed of lettuce or over rice if desired.

Hawaiian Meatballs Leftovers

Storage: Let the meatballs come to room temperature and place meatballs in an airtight container. Refrigerate for 2-3 days. 

Reheating: The best way to reheat the meatballs is in a saucepan over medium heat for 8-10 minutes, until warm. If it’s too dry, add some more tangy pineapple sauce, water, BBQ sauce, or Hawaiian sauce as it warms. 

Freezing: If you want to freeze the meatballs, let them cool then place them in a freezer-safe container. Freeze for up to 1 month. You can then let them thaw overnight in the refrigerator or cook from frozen. 

Recipe

Hawaiian Meatballs in the Slow Cooker

Combine meatballs, pineapple, bell peppers, and a delicious sauce to create an easy slow cooker dinner or appetizer with a Hawaiian flare.

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Course:

Appetizer

|

Main Dish

Cuisine:

American

Keyword:

meatballs

|

pineapple

|

slow cooker

Dietary Needs:

Dairy-Free

|

Egg-Free

|

Gluten-Free

|

Nut-Free

Meat:

Beef

Cooking Method:

Slow-Cooker

Servings: 8 cups

5 from 6 votes

Ingredients

• 2 lbs meatballs (frozen, precooked)
• 1 pineapple (chunked, juice reserved)
• 1 red bell pepper (diced)
• 1 cup brown sugar
• 1/2 cup white vinegar
• 2 tbsp A.1. sauce

Recommended Equipment

• Slow Cooker/Crock Pot
• Mixing Bowls – Stainless Steel

Instructions

• Add meatballs, diced pepper, and pineapple chunks to the slow cooker
• In a small mixing bowl, whisk the juice from the pineapple, brown sugar, vinegar, and A.1. sauce
• Pour the sauce into the slow cooker
• Carefully stir to coat everything with the sauce
• Cover and cook on low for 3-4 hours or until heated through
• Serve over a bed of lettuce or rice if desired

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Nutrition Facts

Hawaiian Meatballs in the Slow Cooker

Amount Per Serving (1 cup)

Calories 470 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 9g45%

Cholesterol 82mg27%

Sodium 135mg6%

Potassium 528mg15%

Carbohydrates 44g15%

Fiber 2g8%

Sugar 39g43%

Protein 20g40%

Vitamin A 550IU11%

Vitamin C 74mg90%

Calcium 53mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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