Crockpot Hawaiian Meatballs
I’ve been making these Crockpot Hawaiian meatballs for years — they’re the easiest warm, sticky, sweet-savory crowd-pleaser you can toss in a slow cooker. Frozen meatballs get a quick upgrade with pineapple and a garlicky BBQ sauce, and the Crockpot does the rest. They’re perfect for easy weeknight dinners, potlucks, or a game-day appetizer tray.
If you love other fuss-free party meatballs, try these popular grape jelly meatballs for a different sweet glaze.
Why you’ll love this dish
This recipe hits several high notes: minimal hands-on time, pantry-friendly ingredients, and a flavor profile that balances tangy pineapple with smoky BBQ and garlic. It’s kid-friendly, easy to scale up for a crowd, and forgiving — frozen meatballs mean no shaping or extra prep.
“These meatballs are always the first platter to disappear — sticky, sweet, and so simple.” — home cook review
Make it for busy weeknights, a simple party appetizer, or when you want a Hawaiian-inspired dinner without fuss.
The cooking process explained
Before you cook, here’s the quick plan: mix the sauce, pour it over frozen meatballs in the Crockpot, add pineapple, then let low-and-slow heat build flavor. The slow cooker melts frozen meatballs into tender bites while the pineapple juice and BBQ mingle into a glossy glaze.
Step overview:
- Combine BBQ sauce, reserved pineapple juice, and garlic.
- Layer frozen meatballs in the Crockpot and pour sauce over them.
- Top with pineapple chunks and cook until heated through and saucy.
If you want another slow-cooker protein with bold sauce, check this easy Crockpot BBQ chicken for inspiration on saucing techniques.
What you’ll need
- 32 oz frozen meatballs (beef, pork, turkey, or plant-based)
- 20 oz can pineapple chunks, drained (reserve 1/4 cup juice)
- 2 cups BBQ sauce (your favorite brand, or homemade)
- 3–4 cloves garlic, minced
- Green onions or chives, chopped (for garnish)
Notes and swaps:
- Use pre-cooked frozen meatballs to speed things up; raw meatballs are not recommended for this method.
- Swap pineapple chunks for crushed pineapple for more juice, but reduce added liquid slightly.
- For gluten-free, check BBQ sauce and meatball labels or use certified gluten-free brands.
Step-by-step instructions
- Open the pineapple and drain the chunks. Measure and reserve 1/4 cup of the pineapple juice; set both aside.
- In a medium bowl, whisk together 2 cups BBQ sauce, the reserved 1/4 cup pineapple juice, and the minced garlic until smooth.
- Place the frozen meatballs in the Crockpot in a single layer as much as possible.
- Pour the sauce evenly over the meatballs so they’re fully coated.
- Scatter the drained pineapple chunks on top.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours. Stir once or twice during cooking to coat meatballs with sauce.
- When thick and hot through, taste and adjust salt or extra BBQ if desired.
- Garnish with chopped green onions or chives before serving.
If you’d like a comforting side to soak up sauce, this slow-cooker classic Crockpot cheeseburger soup shows how creamy sides pair with saucy mains.
Best ways to enjoy it
These meatballs are versatile:
- Appetizer: Serve warm in a chafing dish or on a platter with toothpicks.
- Main dish: Spoon over steamed white rice, brown rice, or coconut rice for a Hawaiian vibe.
- Sandwiches: Pile meatballs on slider rolls with extra sauce and a slice of grilled pineapple.
- Bowl: Add to a grain bowl with roasted veggies and a drizzle of sriracha mayo for heat.
Pair with a crisp green salad or simple coleslaw to cut the sweetness.
Storage and reheating tips
Refrigeration:
- Cool meatballs to room temperature, then store in an airtight container for 3–4 days.
Freezing: - Freeze leftover meatballs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: - Gently reheat on low in a Crockpot for 1–2 hours or on the stovetop over low heat, stirring occasionally. Add a splash of water or pineapple juice if the sauce has thickened too much.
Food safety: - Always reheat to an internal temperature of 165°F (74°C) before serving.
For other make-ahead Crockpot options that freeze well, see this Crockpot chicken and gravy recipe.
Helpful cooking tips
- Use pre-cooked frozen meatballs labeled “fully cooked” for best and safest results.
- If your BBQ sauce is very sweet, add a teaspoon of apple cider vinegar or a squeeze of lime to brighten the flavor.
- To thicken the sauce near the end, remove the lid and cook on HIGH for 15–30 minutes, stirring occasionally.
- Stir gently to avoid breaking the meatballs apart.
- If the sauce seems thin after cooking, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the Crockpot, then cook uncovered for 10–15 minutes to thicken.
Creative twists
- Spicy Hawaiian: Add 1–2 tablespoons sriracha or ½ teaspoon red pepper flakes to the sauce.
- Teriyaki swap: Replace BBQ sauce with teriyaki sauce and add sesame seeds and thinly sliced scallions at the end.
- Pineapple-free: Use mandarin oranges (drained) if you prefer a different citrus note.
- Vegetarian: Substitute plant-based frozen meatballs and ensure BBQ sauce is vegan.
- Baked finish: For a charred glaze, transfer cooked meatballs to a sheet pan and broil 2–3 minutes (watch closely).
For a festive cranberry twist around the holidays, you might enjoy this Christmas cranberry meatballs as an alternative party appetizer.
Helpful answers
Q: Can I use fresh meatballs instead of frozen?
A: You can if they’re pre-cooked. Raw fresh meatballs should be browned first and may need longer cook time and careful temperature checks.
Q: How long can I leave these in the Crockpot on warm?
A: Keep them on the Crockpot “Warm” setting for up to 2 hours safely. Beyond that, quality and safety decline.
Q: Is it okay to double the recipe for a party?
A: Yes. Use a larger slow cooker and keep the same cook times, but stir more often so heat distributes evenly.
Q: Can I make the sauce ahead of time?
A: Absolutely. Mix the BBQ, pineapple juice, and garlic up to 2 days in advance and refrigerate. Pour over meatballs when ready to cook.
Q: What if my sauce is too thin after cooking?
A: Remove the lid and cook on HIGH to reduce the liquid, or whisk a cornstarch slurry and stir in to thicken.
Crockpot Hawaiian Meatballs
Ingredients
Method
- Open the pineapple and drain the chunks. Measure and reserve 1/4 cup of the pineapple juice; set both aside.
- In a medium bowl, whisk together 2 cups BBQ sauce, the reserved 1/4 cup pineapple juice, and the minced garlic until smooth.
- Place the frozen meatballs in the Crockpot in a single layer as much as possible.
- Pour the sauce evenly over the meatballs so they’re fully coated.
- Scatter the drained pineapple chunks on top.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours. Stir once or twice during cooking to coat meatballs with sauce.
- When thick and hot through, taste and adjust salt or extra BBQ if desired.
- Garnish with chopped green onions or chives before serving.
