These Crockpot Hawaiian Meatballs are sweet, tangy, and totally irresistible. It’s one of those set-it-and-forget-it recipes that turns frozen meatballs into something that tastes like you worked all day.
They simmer in a pineapple-based sauce that’s sticky, savory, and just the right amount of sweet. Perfect for dinner, game day, or even as a party snack.
Dump everything in, let the slow cooker do the work, and boom—you’ve got a crowd-pleaser.
Why I Love This Recipe
I found this recipe during a winter potluck years ago, and the first time I made it myself, I couldn’t believe how easy and good it was. The combo of sweet pineapple and bold BBQ sauce is so comforting and totally addictive.
- Minimal prep and uses pantry staples
- Great for parties, meal prep, or lazy weeknights
- Tastes even better the next day
- You can serve it in so many ways—rice, sliders, toothpick apps
Servings and Time
Servings: 6
Prep Time: 5 minutes
Cook Time: 2.5–3 hours on high, or 4–6 hours on low
What You’ll Need
- 1 (32 oz) bag frozen meatballs (beef, turkey, or chicken)
- 1 (20 oz) can pineapple chunks in juice, not syrup
- 1 cup barbecue sauce
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- Optional toppings: chopped green onions, sesame seeds
Make Ahead Tips
You can prep the sauce the night before and store it in the fridge. In the morning, just pour everything into the crockpot and turn it on. This dish also reheats beautifully, so it’s perfect for batch cooking.
How To Make Crockpot Hawaiian Meatballs
Step 1: Add frozen meatballs to crockpot
Pour 1 (32 oz) bag frozen meatballs into the bottom of your crockpot in an even layer.
Step 2: Add pineapple chunks and juice
Pour in 1 (20 oz) can of pineapple chunks with juice, spreading evenly over the meatballs.
Step 3: Add sauces
Add 1 cup barbecue sauce, 1/2 cup sweet chili sauce, and 1 tablespoon soy sauce over the top. No need to stir yet.
Step 4: Cover and cook
Cover with the lid and cook on high for 2.5–3 hours or low for 4–6 hours until everything is hot and the sauce is thick and bubbly.
Step 5: Stir and serve
Give everything a good stir so the sauce coats all the meatballs evenly. Serve hot with your favorite sides. Garnish with green onions and sesame seeds, if using.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until hot. You can also freeze them for up to 2 months—just thaw in the fridge before reheating.
Macros (Per Serving)
- Calories: 350
- Protein: 18g
- Fat: 14g
- Carbs: 36g
- Sugar: 22g
- Fiber: 2g
Why This Recipe Works (Quick Science)
The frozen meatballs slowly absorb flavor as they simmer. Pineapple juice acts as a tenderizer and natural sweetener. Barbecue and sweet chili sauce thicken into a sticky glaze, and soy sauce gives just the right salty balance. The slow cooker allows all the flavors to meld over time without drying out the meatballs.
What to Serve With
- Steamed jasmine or basmati rice
- Hawaiian rolls for sliders
- Stir-fried veggies or a side salad
- Rice noodles or cauliflower rice
- Skewered with toothpicks as an appetizer
Common Mistakes
- Using syrup-packed pineapple: Always use pineapple in juice or the sauce will be too sweet and thick.
- Not stirring once or twice: Give it a quick stir during cooking so the sauce coats everything evenly.
- Overcooking: Leaving it too long on high heat can cause the sauce to reduce too much and get sticky or burn at the edges.
FAQ
Can I use homemade meatballs?
Absolutely. Just make sure they’re cooked before adding to the crockpot.
Can I make this spicier?
Yes! Add sriracha or crushed red pepper flakes to the sauce.
Can I use fresh pineapple?
Yep, just add about 1/4 cup pineapple juice to keep the sauce balanced.
How long does it keep?
Up to 4 days in the fridge, and it freezes great too.
Wrap-Up
These Crockpot Hawaiian Meatballs are proof that easy food can still feel exciting. They’re sweet, savory, saucy, and perfect for just about any occasion. If you give them a try, leave a comment and let me know how you served them!