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Plate of Crockpot Hawaiian Meatballs on a Bed of Rice

Crockpot Hawaiian Meatballs

Sweet and savory crockpot Hawaiian meatballs: frozen meatballs slow-cooked in a pineapple juice, brown sugar, soy and vinegar sauce with pineapple chunks and green bell peppers. Effortless party food or dinner over rice.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 48 oz frozen meatballs 1 family-size bag; do not thaw
  • 20 oz pineapple chunks 1 can, juice reserved
  • water to bring the juice to 2 cups
  • 4 tablespoons white wine vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 3/4 cup brown sugar
  • 1 teaspoon Worcestershire sauce
  • 4 tablespoons cornstarch
  • 2 green bell peppers chopped
  • cooked rice and fresh parsley for serving

Method
 

  1. Pour the frozen meatballs into the crockpot and set it to LOW.
  2. Drain the pineapple juice into a measuring cup and add water to make 2 cups. Set the pineapple chunks aside.
  3. In a saucepan over medium heat, combine the pineapple juice, vinegar, soy sauce, brown sugar and Worcestershire. Whisk in the cornstarch and keep whisking until thickened. Remove from the heat just before it boils.
  4. Pour the sauce over the meatballs and stir to coat. Add the pineapple chunks and bell peppers.
  5. Cover and cook on LOW for 4 hours. Serve over rice with a sprinkle of parsley.

Notes

Thawed meatballs fall apart, so start from frozen. Halve the recipe for a smaller family, or enjoy leftovers two nights in a row.