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Slow Cooker Pineapple Stuffed Hawaiian Meatballs

Prep Time 40 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Servings 6 servings


Pineapple Stuffed Meatballs*

  • 2 eggs
  • 2 pounds lean ground beef
  • 22 saltine crackers, crushed (1 cup)
  • 1/3 cup minced dry onion
  • 1/4 cup milk
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1 20 oz. can pineapple chunks, drained

Hawaiian Sauce

  • 1 cup pineapple juice from 20 oz. can pineapple chunks used in meatballs, plus water if needed to equal 1 cup
  • 1/2 cup water
  • 1/4 cup packed brown sugar
  • 1/4 cup ketchup
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons quality hoisin sauce (Lee Kum Kee or Kikkoman)
  • 2-3 tablespoons Asian sweet red chili sauce (3 for more of a kick)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon lemon juice
  • 3 tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1/2 tsp EACH ground ginger, onion pwder, salt, pepper

Add Ins

  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 20 oz. can pineapple chunks in juice, drained


  • Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil. Set aside.
  • In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients except pineapple chunks and mix until well combined. Shape meat mixture into an approximate 12 x 8 inch rectangle on a cutting board with even thickness. (I put parchment paper over the meat then roll with my rolling pin to form an even thickness rectangle.)
  • Strain pineapple juice from one can pineapple chunks. Line 10 pineapple chunks across the meat and 5 down, for a total of 50 pineapple chunks.
  • Using a pizza cutter, slice meat horizontally around pineapple to create 5 rows, then slice vertically around pineapple to create 10 rows and 50 squares. Shape squares into balls around pineapple chunks and line on baking sheet. Bake for 8 minutes, or until lightly browned. When cool enough to touch, line meatballs in rows in the slow cooker followed by drained pineapple chunks and red and green bell peppers.
  • Add all Hawaiian sauce ingredients to a small saucepan and whisk until smooth. Bring to a boil then reduce heat and simmer until thickened, stirring constantly.
  • Pour sauce over contents of slow cooker. Cover and cook on LOW heat for 2 hours or until cooked through, gently stirring one hour into cooking. Keep warm until serving. Serve with rice.


*You don't have to stuff the meatballs with pineapple if you prefer and can just omit this can of pineapple chunks.
**If you are stuffing the meatballs with pineapple you will need 2 20 oz. cans pineapple chunks total. You will use the pineapple from one can inside the meatballs. You will use the pineapple from the other can in the sauce. You will only use one cup of the pineapple juice and will have extra pineapple juice.
***Hoisin sauce can be found in the Asian section of most grocery stores.