Stovetop Pineapple Meatballs (Hawaiian Meatballs)
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The perfect appetizer for your next party, these Hawaiian pineapple meatballs are a guaranteed crowd-pleaser. Sweet, savory, and a little tangy, they strike an irresistible balance of flavors that keeps people coming back for more.
Whether you’re hosting a game day party, a holiday get-together, or a laid-back summer barbecue, these Hawaiian meatballs are easy to make, easy to serve, and easy to love. Making them on the stove top – not the crock pot or instant pot – means they’re done in minutes instead of hours. Plus it’s easy to whip up a second batch if they disappear too fast!
Pineapple meatballs pair especially well with tropical or citrus-forward drinks. Try serving them with a pineapple margarita, a mojito, or a Moscow mule mocktail for a non-alcoholic option. Their sticky glaze and juicy pop of pineapple make them a natural companion for refreshing beverages with a little zip. You could even go full tiki bar vibes with a blue lagoon cocktail, blue Hawaiian, or pineapple mai tai if you’re feeling festive.
Homemade Hawaiian meatballs also double as a meal option on busy weeknights. While the meatballs are cooking, heat up some rice and green beans for an easy dinner. Or add onion and bell peppers to the frozen meatballs for a sweet and sour option.
Ingredients
- Hoisin sauce – This sauce has the consistency and sweetness of barbecue sauce, but with a different set of spices in it. Find it in the Asian food section of your grocery store.
- Soy sauce – Soy sauce adds salt and a depth of flavor. Use tamari for a gluten free option.
- Pineapple juice – Choose 100% pineapple juice with no extra flavors added to it.
- Brown sugar – Hawaiian meatballs are always sweet and a little brown sugar enhances the pineapple.
- Fresh ginger – I highly recommend grating a fresh piece of peeled ginger for this recipe. If you must, you can swap this out for half a teaspoon of ground ginger.
- Cornstarch – This is what makes the sauce thick and rich. If you leave it out, your meatballs will taste the same, but the sauce will be very runny.
- Garlic powder and onion powder – My favorite duo for upping the flavor of any meat dish.
- Frozen meatballs – Buy a bag of your favorite brand at the store, or make your own frozen, cooked meatballs with my large batch frozen meatball recipe. I love this one for weekday meal prep and they’re so much better than anything I’ve found in my grocery store.
- Pineapple chunks – You can use chopped fresh pineapple or canned pineapple chunks or pineapple tidbits. It’s all about getting some fruit into the mix. The size of the pieces is personal preference.
How to Make Pineapple Meatballs (Step by Step)
Whisk together hoisin sauce, soy sauce, pineapple juice, brown sugar, corn starch, grated ginger, garlic powder and onion powder in a small bowl.
Place meatballs and pineapple chunks in a large pot over medium-high heat. Pour sauce on top of the meatballs and stir gently to combine.
Bring the sauce to a bubble, then reduce heat to medium-low. Cover and cook, stirring occasionally, for 15-20 minutes or until the internal temperature of the meatballs reaches 165 degrees.
Serve hot as an appetizer or over rice for a meal. Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days.
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Stovetop Pineapple Meatballs (Hawaiian Meatballs)
Ingredients
- 3 Tbsp hoisin sauce
- 1 Tbsp soy sauce
- ¼ cup pineapple juice
- 2 Tbsp brown sugar
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 pound frozen meatballs, about 2 cups
- 1 cup pineapple chunks, fresh or canned
Instructions
- Whisk together hoisin sauce, soy sauce, pineapple juice, brown sugar, corn starch, grated ginger, garlic powder and onion powder in a small bowl.3 Tbsp hoisin sauce, 1 Tbsp soy sauce, ¼ cup pineapple juice, 2 Tbsp brown sugar, 1 tsp fresh ginger, 1 tsp cornstarch, ½ tsp garlic powder, ½ tsp onion powder
- Place meatballs and pineapple chunks in a large pot over medium-low heat.1 pound frozen meatballs, 1 cup pineapple chunks
- Pour sauce on top of the meatballs and stir gently to combine.
- Bring the sauce to a bubble, then reduce heat to medium-low.
- Place the lid on the pot and cook for 15-20 minutes, or until the internal temperature of the meatballs reaches 165 degrees.
- Serve hot as an appetizer or over white rice or brown rice as a meal.
- Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- Sauce can be made up to 3 days ahead of time. Store in an airtight container in the refrigerator until ready to use.
Make Sweet and Sour Meatballs
Though not quite the same, this tangy sauce is very reminiscent of sweet and sour sauce. To make sweet and sour(ish) meatballs, add a half cup of chopped green peppers and a quarter cup of chopped onion to the pot with the frozen meatballs and pineapple. Serve over rice for a delicious meal and easy weeknight dinner.
Make Your Own Frozen Meatballs
Homemade meatballs are so much better than store bought, but who has time to make a batch of meatballs mid-week?! I love this large batch meatball recipe because it’s designed to be made and frozen so you can have your own meatballs on hand any time you’re hungry.
Made with ground beef, in a combination of other meats, these tender meatballs are a family favorite. Get the full recipe on my large batch frozen meatball recipe page.
Don’t Miss These Appetizer Recipes
Looking for more hearty appetizers? Try my easy stove top barbecue meatballs (with no grape jelly!), this creamy three cheese artichoke dip, a pan of saucy Italian meatball appetizer, or these kid-friendly pepperoni pinwheels.
Happy Hour Drink Pairings
Shake up a bright and refreshing drink to go with these Hawaiian meatballs. Try a Blue Lagoon cocktail or a Blue Lagoon mocktail. A classic rum mojito or Malibu bay breeze is an easy cocktail pairing or go all-in on the pineapple with a Piña Colada mocktail!
