Name: Crockpot Hawaiian Meatballs
Prep time: 10 min
Cook time: PT-491805H13M48S
Total time: PT-491805H13M48S
Cuisine: Hawaiian-Inspired
Ingredients: 2 lbs frozen or homemade meatballs; 1 can (20 oz) pineapple chunks, drained (reserve juice); 1 cup pineapple juice; 1/2 cup ketchup; 1/4 cup soy sauce; 1/3 cup brown sugar; 3 cloves garlic, minced; 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger; 2 tablespoons cornstarch; 2 tablespoons water; 2 green onions, sliced

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I make Crockpot Hawaiian Meatballs when I want a sweet, savory, and comforting meal that requires almost no hands-on work. The meatballs slowly simmer in a pineapple-based sauce that turns sticky, flavorful, and incredibly satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s easy, reliable, and perfect for busy days. The crockpot does all the work while the flavors blend beautifully over time. I also like how versatile it is, since I can serve it over rice, as sliders, or even as a party appetizer. Crockpot Hawaiian Meatballs

Ingredients

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

frozen or homemade meatballs
pineapple chunks
pineapple juice
ketchup
soy sauce
brown sugar
garlic, minced
ginger, grated or ground
cornstarch
water
green onions, sliced

Directions

I start by placing the meatballs and pineapple chunks directly into the crockpot. In a bowl, I whisk together the pineapple juice, ketchup, soy sauce, brown sugar, garlic, and ginger until smooth. I pour the sauce over the meatballs and gently stir to coat everything evenly.

I cover the crockpot and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the meatballs are heated through and tender. If I want a thicker sauce, I mix cornstarch with water and stir it into the crockpot during the last 20 minutes of cooking.

Before serving, I sprinkle green onions over the top for freshness.

Servings and Timing

I usually get 6 servings from this recipe.
Prep time: about 10 minutes
Cook time: 4 to 5 hours on low or 2 to 3 hours on high
Total time: about 4 to 5 hours

Variations

I sometimes add sliced bell peppers or onions for extra texture. When I want more heat, I stir in red pepper flakes or a splash of sriracha. I also like using turkey meatballs for a lighter version.

Storage/Reheating

I store leftover meatballs in an airtight container in the refrigerator for up to 4 days. When reheating, I warm them gently in the microwave or on the stove, adding a splash of pineapple juice if the sauce has thickened. Crockpot Hawaiian Meatballs

FAQs

Can I use frozen meatballs?

I use frozen meatballs often, and they work perfectly in the crockpot.

Can I make this recipe ahead of time?

I usually make it ahead because the flavor improves as it sits.

Is this dish very sweet?

I find it nicely balanced, and I adjust the brown sugar to taste.

Can I serve these meatballs as an appetizer?

I serve them straight from the crockpot with toothpicks for parties.

What should I serve with Hawaiian meatballs?

I like serving them over rice, with noodles, or inside slider buns.

Conclusion

I keep Crockpot Hawaiian Meatballs in my regular rotation because they’re easy, flavorful, and incredibly versatile. With tender meatballs and a sweet pineapple sauce, this recipe gives me a comforting dish that works for weeknights, gatherings, or stress-free meal prep.

Crockpot Hawaiian Meatballs

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Tender meatballs slow-cooked in a sweet and savory pineapple sauce that turns sticky, flavorful, and comforting with almost no hands-on effort.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 4–5 hours
Total Time: 4–5 hours
Yield: 6 servings
Category: Main Dish
Method: Slow Cooker
Cuisine: Hawaiian-Inspired
Diet: Halal

Ingredients

2 lbs frozen or homemade meatballs
1 can (20 oz) pineapple chunks, drained (reserve juice)
1 cup pineapple juice
1/2 cup ketchup
1/4 cup soy sauce
1/3 cup brown sugar
3 cloves garlic, minced
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons water
2 green onions, sliced

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Instructions

Place the meatballs and pineapple chunks into the crockpot.
In a bowl, whisk together pineapple juice, ketchup, soy sauce, brown sugar, garlic, and ginger.
Pour the sauce over the meatballs and stir gently to coat.
Cover and cook on low for 4–5 hours or on high for 2–3 hours.
If a thicker sauce is desired, mix cornstarch with water and stir it into the crockpot during the last 20 minutes of cooking.
Garnish with sliced green onions before serving.