I make these sweet Hawaiian‑style meatballs by simply coating frozen meatballs in a tangy-sweet teriyaki-pineapple sauce and letting them simmer in the slow cooker until tender and irresistible.
Why I’ll Love This Recipe
I love how effortless yet crowd-pleasing this dish is. I just dump frozen meatballs into the crockpot and pour over a sauce that hits every note—sweet, tangy, garlicky. It’s perfect for parties, game days, or even casual dinners. Plus, it doubles as a fun sandwich filling when served on Hawaiian rolls.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Frozen meatballs (32 oz bag)
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Ketchup
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Teriyaki sauce
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Pineapple preserves
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Brown sugar
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Minced garlic
Directions
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I place the frozen meatballs in my slow cooker.
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In a small bowl, I mix together ketchup, teriyaki sauce, pineapple preserves, brown sugar, and garlic to create the sauce.
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I pour the sauce over the meatballs and stir until they’re evenly coated.
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I set the slow cooker to low for 6–8 hours or high for 4–6 hours, stirring occasionally.
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Once cooking is complete, the meatballs are ready to serve—warm, sticky, and delicious.
Servings and timing
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Servings: Makes about 32 meatballs
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Prep time: Approximately 5 minutes
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Cook time:
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Low: 6–8 hours
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High: 4–6 hours
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Variations
I like to switch things up depending on what I have on hand or how I want to serve them:
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Using homemade meatballs instead of frozen—I reduce cook time to about 2 hours on low to avoid overcooking or falling apart
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Substituting crushed pineapple for the preserves—but it’s less sweet and may change the texture
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Serving the meatballs on Hawaiian rolls for a fun slider-style appetizer.
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Adding red pepper flakes if I want a little heat kick.
Storage/reheating
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After cooling, I store leftovers in an airtight container in the fridge for up to 3–4 days.
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To reheat, I gently warm them on the stove over medium heat for about 10 minutes until heated through
FAQs
1. Can I use homemade meatballs instead of frozen?
Yes, you absolutely can. I just reduce the cook time—about 2 hours on low should do it to avoid having the meatballs fall apart.
2. What if I only have crushed pineapple instead of preserves?
You can make the substitution, but I’ve noticed it’s not as sweet and may affect the sauce’s thickness and flavor.
3. What size slow cooker is ideal for this recipe?
Jennifer used an 8-quart slow cooker, which worked perfectly for a full 32 oz bag of meatballs.
4. Can I use an Instant Pot instead of a slow cooker?
Yes! An Instant Pot with a slow-cooker function works just like a traditional crockpot—a feature many Instant Pot models offer.
5. What if my sauce isn’t thick enough?
If the sauce seems too thin after cooking, I simply transfer the meatballs to a stovetop pan, simmer the sauce on medium until it reduces and thickens, then toss the meatballs back in.
Conclusion
I love how this recipe combines sweet, tangy, and savory in such a hands-off, slow‑cooked way. It’s perfect for entertaining or making something comforting with minimal effort. Whether I serve it on rolls, with rice, or as a snack platter, it always disappears fast—leaving me thinking about when I can make it next.
Print
Slow Cooker Sweet Hawaiian Teriyaki Meatballs
- Total Time: approx. 6 hours 5 minutes
- Yield: 32 meatballs
Description
A super-easy, crowd-pleasing appetizer of tender frozen meatballs bathed in a sweet and savory pineapple‑teriyaki glaze—made effortlessly in your slow cooker.
Ingredients
1 bag (32 oz) frozen meatballs (keep frozen)
¾ cup ketchup
½ cup teriyaki sauce
½ cup pineapple preserves
¼ cup brown sugar
2 teaspoons minced garlic
Instructions
Place the frozen meatballs into your slow cooker.
In a separate bowl, combine the ketchup, teriyaki sauce, pineapple preserves, brown sugar, and minced garlic.
Pour this sauce over the meatballs and stir gently to coat evenly.
Cover and cook on low for 6–8 hours or on high for 4–6 hours, stirring occasionally to ensure even flavor coverage.
- Prep Time: 5 minutes
- Cook Time: 6 hours (on low)
- Category: Appetizer
