Lu-Ann Simon January 8, 2026

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Slow Cooker Hawaiian Meatballs with Pineapple and Pepper

Name: Slow Cooker Hawaiian Meatballs with Pineapple and Pepper
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Hawaiian
Ingredients: 1 pound ground beef; 1 cup breadcrumbs; 1/4 cup chopped green onions; 1 egg; 1 tablespoon soy sauce; 1 teaspoon garlic powder; Salt and pepper to taste; 1 can pineapple chunks, drained, juice reserved; 1 bell pepper, chopped; 1/2 cup barbecue sauce; 1/4 cup pineapple juice; 1 tablespoon cornstarch, optional

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A slow, fragrant simmer fills the kitchen, sweet pineapple and smoky barbecue melding with warm, savory meatballs. These Slow Cooker Hawaiian Meatballs with Pineapple and Pepper are the kind of dish that greets you after a long day, offering bright, tangy bites and tender meatballs that practically fall apart under a fork, perfect for casual family dinners, potlucks, or a busy weeknight when you want something comforting and a little tropical. If you love sticky-sweet sauces and hands-off cooking, this recipe will become a reliable favorite, and for another dish that balances pineapple with savory rice, try pineapple chicken and rice for a different kind of weeknight comfort.

Why You’ll Love This

This Slow Cooker Hawaiian Meatballs with Pineapple and Pepper recipe is the ultimate set-and-forget comfort food with a bright, summery twist. The slow cooker concentrates flavors, turning simple ingredients into a glossy sauce that clings to each meatball, while pineapple adds a natural sweetness and a touch of acidity that cuts through the richness. You get charcoal-like tang from barbecue sauce, a gentle pop from bell pepper, and a juicy burst from pineapple chunks, all melding into a comforting bowl.

The dish shines in many settings, because it is versatile and crowd-pleasing. Serve it at a casual family dinner, bring it to a potluck in a warm slow cooker, or spoon it over rice for a weeknight meal that feels above the ordinary. Reasons to love it include

Hands-off cooking, let the slow cooker do the work
Balanced sweet and savory flavors that appeal to many tastes
Tender meatballs soaked in glossy, spoonable sauce

What You’ll Need

Think of the ingredients as a simple team, each one playing a clear role. Ground beef provides a hearty base that browns beautifully and holds together, breadcrumbs and egg bind the meatballs, green onions add freshness, and pineapple with barbecue sauce creates the sweet and tangy slow cooker glaze. I use ground beef here instead of ground pork for a familiar, lightly beefy flavor that pairs well with barbecue and pineapple.

1 pound ground beef
1 cup breadcrumbs
1/4 cup chopped green onions
1 egg
1 tablespoon soy sauce
1 teaspoon garlic powder
Salt and pepper to taste
1 can pineapple chunks, drained, juice reserved
1 bell pepper, chopped
1/2 cup barbecue sauce
1/4 cup pineapple juice
1 tablespoon cornstarch, optional, for thickening

Notes, keep them short, a little extra pineapple juice gives a brighter sauce, and using panko or regular breadcrumbs both work depending on whether you prefer a lighter or denser meatball.

How to Cook Slow Cooker Hawaiian Meatballs with Pineapple and Pepper

In a large bowl, combine ground beef, breadcrumbs, green onions, egg, soy sauce, garlic powder, salt, and pepper, mix until well combined, form into evenly sized meatballs and place them in the slow cooker in a single layer where possible. You should smell the green onion and soy sauce as you work, the mixture should be tacky but not wet, which helps the meatballs hold their shape.
In a separate bowl, mix together barbecue sauce and the reserved pineapple juice until smooth, pour this glossy sauce over the meatballs, coating them gently so the sauce seeps into the spaces between the meatballs. The sauce will look thick and shiny at first, promising sticky, caramelized flavor after hours of slow cooking.
Add the chopped bell pepper and pineapple chunks on top, spreading them evenly so they steam into the sauce, offering sweet bites and crisp color. As they warm, the peppers will soften but keep a pleasant texture, and the pineapple will start to release its juices into the sauce.
Cook on low for 4 to 6 hours or until meatballs are cooked through and tender, the long, gentle heat will melt flavors together and make the meatballs tender to the touch. You will know they are done when the internal temperature reaches 160 degrees Fahrenheit for beef, and when the sauce thickens and becomes glossy.
If desired, mix cornstarch with a little water and stir into the sauce to thicken before serving, cook on high for 10 to 15 minutes after adding the slurry so the sauce becomes clingy and spoonable. Serve warm, spooning plenty of the sauce over each meatball and garnish with extra green onion if you like.

Prep ~15 minutes, Cook ~4 to 6 hours, Total ~4 hours 15 minutes to 6 hours 15 minutes, Servings ~4, Kcal ~450 per serving, estimate.

Make-Ahead and Prep Tips

A little prep goes a long way with this recipe, and the slow cooker makes it easy to split tasks across a couple of sessions. You can mix and form the meatballs up to a day in advance, place them on a lined tray, cover tightly and refrigerate. The sauce can also be combined in a mason jar and stored separately in the refrigerator for 2 to 3 days. When you are ready to cook, simply place chilled meatballs in the slow cooker, pour the sauce over them, top with peppers and pineapple and start the timed cook.

For longer make-ahead plans, you can fully assemble the dish in a freezer-safe container before cooking, then freeze flat for up to 3 months. Thaw overnight in the refrigerator before cooking, or add a bit of extra cook time if you start from semi-frozen. For potluck service, cook completely, keep warm in the slow cooker on the low setting, and stir gently before serving to redistribute sauce.

Storing and Reheating

Store leftovers in airtight containers, refrigerate within two hours of cooking to keep them safe and fresh. In the refrigerator, Slow Cooker Hawaiian Meatballs with Pineapple and Pepper will keep well for 3 to 4 days, the flavors will continue to meld which often makes the leftovers even more delicious. For longer storage, freeze portions in freezer-safe containers or heavy-duty freezer bags for up to 3 months, press flat for easier thawing and label with the date.

To reheat gently, thaw in the refrigerator overnight if frozen, then warm in a saucepan over low heat, stirring occasionally until the sauce is bubbling and the meatballs are heated through. You can also reheat in the slow cooker set to low for 1 to 2 hours, or microwave single servings in 30 second bursts, stirring in between, until piping hot. A freshness cue to look for is the aroma, it should still smell bright and sweet from the pineapple, not sour, and the sauce should look glossy rather than separated.

Perfect Pairings

Steamed white rice or jasmine rice to soak up the sauce
Coconut rice for a tropical complement
Simple green salad with a light vinaigrette to contrast the sweetness
Roasted or steamed green beans for texture and color
Soft dinner rolls or slider buns if you want to make meatball sliders

For an easy complete meal that leans into the same tropical flavors, try pairing with rice dishes that echo pineapple notes.

Variations and Swaps

Ground turkey meatballs, swap ground turkey for a lighter option, season as directed and cook the same way.
Chicken meatballs, use ground chicken for a milder base, add a touch more soy sauce for depth.
Make them smaller for appetizer portions, roll dime to quarter sized meatballs and reduce cooking time slightly, keep an eye on texture.
Add a touch of ginger to the sauce, grate fresh ginger into the barbecue mixture for a bright, spicy note.
Use low-sugar barbecue sauce for a lighter sweet profile, balance with a splash more pineapple juice if needed.
Add a splash of rice vinegar or apple cider vinegar if you want extra tang, start small and taste before adding more.
Bulk up with grated carrot or finely chopped water chestnuts in the meatball mix, this adds texture and hidden veg.
For a smoky note, sprinkle a little smoked paprika into the meatball mixture, it will play well with barbecue sauce.

All variations avoid pork or bacon, and none introduce alcohol or wine, keeping the recipe family friendly.

Pro Tips for Best Results

Use an instant read thermometer to check meatball doneness, target 160 degrees Fahrenheit for beef to ensure safety.
Make meatballs uniform in size for even cooking, a small cookie scoop helps with consistency.
Do not overcrowd the slow cooker on the first layer, leave small gaps for sauce circulation, the heat needs to move around the meatballs.
If the sauce looks thin at the end, thicken with a cornstarch slurry of equal parts cornstarch and cold water, stir in and cook on high for 10 to 15 minutes.
Brown meatballs briefly in a skillet for added texture before placing them in the slow cooker, this step is optional but adds a caramelized outer layer.
Taste and adjust seasonings near the end, a pinch of salt or a splash of soy sauce can lift the sauce.

Frequently Asked Questions

What type of ground meat works best in Slow Cooker Hawaiian Meatballs with Pineapple and Pepper
Ground beef is a great choice here because it has enough fat to stay juicy and a robust flavor that balances the sweet sauce. Ground turkey or chicken also work well for a lighter meatball, just be mindful of seasonings since lean meats can taste milder.

Can I make these in an oven instead of a slow cooker
Yes, you can bake the meatballs at 375 degrees Fahrenheit for about 20 to 25 minutes on a rimmed baking sheet until cooked through, then finish them in a saucepan with the sauce to let the flavors meld. Baking gives a bit more surface browning than the slow cooker.

How do I keep the meatballs from falling apart in the slow cooker
Use breadcrumbs and an egg to bind the meatballs, and avoid overmixing the meat when forming them, overworking can make them dense and more likely to break. Handle them gently when transferring to the slow cooker and try not to stir too much during cooking.

Is it okay to use frozen meatballs
Yes, pre-formed frozen meatballs work well, just increase the cook time and check the internal temperature to reach 160 degrees Fahrenheit for beef. If using pre-cooked frozen meatballs, you mainly need to simmer them in the sauce until heated through.

Can I reduce the sugar in the sauce without losing flavor
Absolutely, choose a low-sugar barbecue sauce and reduce the amount slightly, then boost umami with a touch more soy sauce or a little grated fresh ginger. The pineapple juice will still add natural sweetness, so balance by tasting and adjusting.

Why is my sauce not thickening even after I add cornstarch
Cornstarch needs to be mixed into cold water before adding to a hot sauce to prevent clumping, and it requires a few minutes of simmering to activate and thicken. If the sauce is very acidic or diluted, you may need a slightly larger cornstarch slurry or to simmer a bit longer.

Final Thoughts

This Slow Cooker Hawaiian Meatballs with Pineapple and Pepper recipe is a comforting, hands-off meal that brings bright tropical notes and family friendly appeal to the dinner table. The slow cooker does the heavy lifting, producing tender meatballs in a glossy, spoonable sauce that pairs beautifully with rice or simple sides. Try the easy make-ahead tips for busy nights, and don’t be afraid to make it your own with small swaps to fit your pantry or preferences. Gather your ingredients, set the slow cooker, and let the sweet aroma of pineapple and barbecue welcome everyone to the table soon.