Okay, friends, can we take a moment to appreciate how magical it is to come home to a kitchen filled with sweet, tangy smells of pineapple and brown sugar mingling with savory meatballs? These Crock Pot Hawaiian Meatballs are my go-to for those busy days when I want something easy but still ridiculously delicious. The slow cooker does all the heavy lifting, turning simple ingredients into a luscious, sticky, and slightly sticky sauce that clings to every bite. Plus, who doesn’t love that perfect balance of sweet and savory? I can’t wait to share how simple this recipe is—it’ll become your new favorite weeknight hero, I promise!
Quick Facts
Yield: Serves 6–8
Prep Time: 15 minutes
Cook Time: 3–4 hours on low
Total Time: 3 hours 15 minutes
Ingredients
For the Main Dish:
2 lbs frozen bite-sized meatballs (beef, pork, or turkey)
1 cup pineapple chunks (fresh or canned, drained)
1 green bell pepper, diced
For the Sauce / Garnish:
1 cup pineapple juice (from the canned pineapple or fresh)
1 cup brown sugar, packed
1/2 cup ketchup
2 tbsp soy sauce
1 tbsp apple cider vinegar or rice vinegar
2 tsp garlic powder
1 tsp ground ginger (or fresh grated ginger)
1/4 tsp crushed red pepper flakes (optional, for a little kick)
2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
Chopped green onions and sesame seeds (for garnish, optional)
How I Make It
Step 1:
Start by tossing your frozen meatballs into the crock pot—no need to thaw, which is a total time saver. Add the diced green bell pepper and pineapple chunks right on top. These add a juicy crunch and a pop of color that makes the dish feel bright and fresh.
Step 2:
In a medium bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, vinegar, garlic powder, ginger, and red pepper flakes. This sauce is the heart of the recipe, balancing that sweet and tangy profile beautifully.
Step 3:
Pour the sauce evenly over the meatballs and veggies. Give everything a gentle stir to make sure it’s all coated nicely. Cover and set your slow cooker on low for 3 to 4 hours. The longer it cooks, the thicker and more flavorful your sauce will be.
Step 4:
About 30 minutes before serving, carefully stir in the cornstarch slurry to help thicken your sauce. Cover and continue cooking until the sauce is glossy and perfect. This step helps get that restaurant-style sticky glaze we all love.
Step 5:
Once done, give the meatballs a careful stir to coat them evenly with that beautiful sauce. If the sauce isn’t thick enough, you can remove the lid and cook on high for another 10–15 minutes.
Step 6:
Serve hot, sprinkled with chopped green onions and sesame seeds if you like a little extra crunch and visual flair. Trust me, these garnishes make a simple dish feel special!
Variations & Tips
For a lighter option, use turkey or chicken meatballs.
Add chopped red bell pepper or pineapple juice for extra tang.
If you want it spicier, add a splash of sriracha instead of red pepper flakes.
Use fresh minced garlic instead of powder for deeper flavor.
Leftovers freeze well—just thaw and reheat gently on the stove or in the microwave.
Serve over steamed rice, quinoa, or even mashed potatoes for a comforting meal.
How I Like to Serve It
I love serving these meatballs over fluffy white rice with a side of steamed broccoli or snap peas for a simple dinner that’s balanced and fun. Sometimes, I’ll throw together a quick cabbage slaw for a refreshing crunch contrast—kind of like bringing a little luau vibe to the table. These also make fantastic party appetizers—simply double the batch and set out toothpicks for easy snacking!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Gently reheat on low to avoid drying out the meatballs.
Closing: This recipe hits all the right notes—with minimal effort and maximum flavor, it’s a slow cooker classic that never fails to delight.
