Easy Crockpot Hawaiian Pineapple Meatballs Recipe for Party Size Crowd
A simple, crowd-pleasing crockpot recipe featuring juicy meatballs in a sweet and tangy pineapple barbecue sauce, perfect for parties and gatherings.
- Prep Time: 10 minutes
- Cook Time: 3 to 4 hours
- Total Time: 3 hours 10 minutes to 4 hours 10 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 pounds frozen pre-cooked beef or turkey meatballs
- 1 (20 oz) can pineapple chunks, drained (reserve juice)
- 1/2 cup pineapple juice (from canned pineapple or fresh)
- 1 cup barbecue sauce (smoky, slightly sweet style)
- 1/4 cup hoisin sauce (or substitute with soy sauce plus 1 teaspoon honey)
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon soy sauce (optional)
- 2–3 stalks green onions, thinly sliced (for garnish)
- Sesame seeds, toasted (optional, for garnish)
Instructions
- In a medium mixing bowl, whisk together 1/2 cup pineapple juice, 1 cup barbecue sauce, 1/4 cup hoisin sauce, 2 tablespoons brown sugar, 1 teaspoon garlic powder, and 1/2 teaspoon ground ginger. Add 1/4 teaspoon red pepper flakes and 1 tablespoon soy sauce if using. Stir until smooth and well combined.
- Place the 4 pounds of frozen meatballs evenly in the crockpot. No need to thaw.
- Slowly pour the prepared sauce over the meatballs. Use a spoon or spatula to gently stir and coat all meatballs evenly, being careful not to break them.
- Drain the canned pineapple chunks well, then scatter them over the top of the meatballs.
- Cover the crockpot with its lid and cook on LOW for 3 to 4 hours. Avoid lifting the lid too often.
- About 30 minutes before serving, check the sauce thickness. If too thin, remove the lid and increase heat to HIGH for the last 20-30 minutes to reduce the sauce slightly.
- Just before serving, sprinkle sliced green onions and toasted sesame seeds over the top. Serve warm directly from the crockpot or transfer to a serving dish.
- Optional: Let meatballs rest in the sauce for 10-15 minutes after cooking for deeper flavor.
Notes
Do not over-stir the meatballs to keep them intact. Use frozen meatballs for better shape retention. Add pineapple chunks just before cooking to avoid mushiness. For gluten-free, substitute hoisin and soy sauce with tamari or coconut aminos. Cooking on LOW for 3-4 hours yields best flavor and texture. Sauce thickens better if lid is removed near end of cooking.
Nutrition
- Serving Size: Approximately 1/12th
- Calories: 320
- Sugar: 14
- Fat: 15
- Carbohydrates: 25
- Fiber: 1
- Protein: 18
Keywords: crockpot meatballs, Hawaiian meatballs, pineapple meatballs, party food, easy appetizer, slow cooker recipe, sweet and savory meatballs