Name: Crock Pot Hawaiian Meatballs
Prep time: 10 min
Cook time: PT-489160H22M49S
Total time: PT-489160H22M49S
Cuisine: Hawaiian-Inspired / American Fusion
Ingredients: 1 (32 oz) bag frozen fully-cooked meatballs (or ~40 homemade meatballs); 1 (20 oz) can pineapple chunks in juice (do not drain); 1 red bell pepper, diced; 1 green bell pepper, diced; 1/2 cup brown sugar; 1/2 cup ketchup; 1/4 cup soy sauce; 2 tbsp cornstarch (optional, for thickening); 2 tbsp water (to mix with cornstarch, if using)

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These Crock Pot Hawaiian Meatballs are my sweet, tangy, and savory take on an easy slow-cooked dish that’s perfect for parties, weeknight dinners, or lazy Sundays. Juicy meatballs simmer in a tropical-inspired sauce made with pineapple, bell peppers, and a punchy, sticky glaze that clings to every bite. It’s one of those recipes that feels festive and tastes like I spent all day on it—when really, the slow cooker does most of the work.

Why I’ll Love This Recipe

I love how easy this recipe is to throw together. I can use frozen or homemade meatballs, and with just a handful of pantry staples and a can of pineapple, I get a glossy, flavorful sauce that’s perfectly balanced. The combination of sweetness from the fruit and brown sugar, tang from the vinegar, and savory richness from soy sauce creates that addictive sweet-and-sour flavor I always crave. Plus, the slow cooker makes it completely hands-off—ideal for busy days or when I’m entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (32 oz) bag frozen fully-cooked meatballs (or about 40 homemade meatballs)
1 (20 oz) can pineapple chunks in juice (do not drain)
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup brown sugar
1/2 cup ketchup
1/4 cup soy sauce
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (to mix with cornstarch, if using)

Directions

I place the frozen meatballs in the bottom of the crock pot.
In a mixing bowl, I whisk together the pineapple chunks with juice, brown sugar, ketchup, and soy sauce until well combined.
I pour the sauce over the meatballs, then scatter the diced red and green bell peppers on top.
I cover and cook on low for 4–5 hours or high for 2–3 hours, until the meatballs are heated through and the peppers are tender.
If I want a thicker sauce, I mix the cornstarch and water in a small bowl, then stir it into the crock pot during the last 30 minutes of cooking. I let it cook uncovered until the sauce thickens.
I stir everything gently before serving and garnish with sliced green onions or sesame seeds if I’m feeling fancy.

Servings and Timing

This recipe makes about 6 servings.
Prep Time: 10 minutes
Cook Time: 4–5 hours (low) or 2–3 hours (high)
Total Time: Up to 5 hours

Variations

Use homemade meatballs: I like to make my own meatballs with ground beef, turkey, or chicken when I have the time.
Make it spicy: A squeeze of sriracha or a pinch of red pepper flakes gives the sauce a sweet heat.
Add onion: Diced onion adds more texture and flavor if I want something closer to sweet and sour stir-fry.
Serve it over rice: I love spooning the meatballs and sauce over white rice, brown rice, or even noodles.
Make it gluten-free: I just use gluten-free soy sauce and check the label on my meatballs.

Storage/Reheating

Refrigerate
I store leftovers in an airtight container for up to 4 days. I reheat in the microwave or on the stovetop over low heat.
Freeze
I freeze fully cooked and cooled meatballs and sauce in freezer-safe containers for up to 2 months. I thaw overnight in the fridge before reheating.
Meal prep tip
I portion leftovers into containers with rice for grab-and-go lunches throughout the week.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I can chop fresh pineapple and use about 1 1/2 cups along with 1/2 cup of pineapple juice for the sauce.

Do I need to thaw the meatballs first?

No need. I add them straight from the freezer. They’ll heat up perfectly during slow cooking.

How do I make the sauce thicker?

I stir in a cornstarch slurry (equal parts cornstarch and water) during the last 30 minutes and let it cook uncovered.

Can I make this on the stovetop instead?

Absolutely. I simmer the sauce and meatballs in a large pot over medium heat for 20–30 minutes until everything’s hot and the sauce thickens.

What can I serve with Hawaiian meatballs?

I usually serve them over rice, but they also go great with noodles, cauliflower rice, or even tucked into a soft sandwich roll.

Conclusion

Crock Pot Hawaiian Meatballs are a fun, flavorful twist on a classic slow cooker dish. With bold tropical flavors, a glossy sweet-and-savory glaze, and tender meatballs, this is the kind of recipe I love to make when I want a no-fuss meal that still feels special. Whether I serve it for dinner, bring it to a potluck, or prep it for lunches, it’s always a hit.