Description
These Crockpot Hawaiian Meatballs are a perfect blend of sweet and savory flavors, slow-cooked to tender perfection. Featuring juicy pineapple chunks, vibrant red bell peppers, and a tangy homemade sauce with BBQ sauce, brown sugar, soy sauce, and spices, this recipe offers an easy, crowd-pleasing dish ideal for parties or family dinners.
Ingredients
Scale
Main Ingredients
- 3 lbs frozen meatballs
- 20 oz can pineapple chunks (drained, juice reserved)
- 1 red bell pepper (chopped)
Sauce Ingredients
- 1 ½ cups BBQ sauce
- ¼ cup brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 4 garlic cloves (minced)
- ¼ teaspoon ginger powder
Topping
- 2 tablespoons green onions (sliced)
Instructions
- Add Ingredients: Place the frozen meatballs, pineapple chunks, and chopped red bell pepper into the slow cooker, ensuring they are evenly distributed.
- Prepare Sauce: In a separate bowl, whisk together the BBQ sauce, brown sugar, soy sauce, white vinegar, minced garlic, and ginger powder until fully combined.
- Cook Slow Cooker: Pour the prepared sauce mixture over the meatballs and vegetables in the crockpot. Cover with the lid and cook on LOW for 4–5 hours or on HIGH for 2–3 hours until the meatballs are thoroughly heated and reach an internal temperature of 160°F (71°C).
- Finish and Serve: Stir well to coat all the meatballs with the sauce evenly. Garnish with sliced green onions just before serving to add a fresh, mild onion flavor.
Notes
- Use frozen meatballs directly from the freezer to maintain texture and ensure even cooking.
- Reserve the pineapple juice to add a little extra sweetness to the sauce if desired.
- Adjust cooking time slightly depending on your slow cooker’s heat intensity.
- For a spicier version, add red pepper flakes or a dash of hot sauce to the sauce mixture.
- Serve with steamed rice or crusty bread for a complete meal.
