Pineapple Barbecue Meatballs: You can't beat these sweet, smoky, juicy, and very delicious meatballs. They're incredibly easy to make-just five minutes of prep. Toss everything together and cook on low heat(stove top or slow cooker).
For a busy home, frozen meatballs are a lifesaver. Literally, you can throw them in your favorite sauce(this Spicy Teriyaki Sauce or this Orange Ginger Sauce); the dish practically makes itself, leaving you more time for family or other tasks that need your attention.
To make this dish as simple as possible, I used store-bought barbecue sauce and crushed pineapple. The combination works fantastically, the best I've ever tasted.
This pineapple barbecue sauce is a standout; it beautifully clings to the meatballs, giving every bite that satisfying sweet-smoky punch, and no one believes it's all started with store-bought.
My family loves meatballs, and this recipe quickly became their favorite.
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Why You'll Love This Recipe
⭐️It's way better than plain frozen store-bought meatballs.
⭐️Super easy to make-just toss in all the ingredients and you're set.
⭐️It all comes together in one pot, so cleanup is a breeze.
Ingredients
- Frozen Meatballs: I use store-bought, family-style meatballs that are already cooked. Feel free to choose beef, turkey, pork, chicken, or vegan meatballs.
- Crushed Pineapple: I usually grab a can of crushed pineapple with the juice, but fresh pineapple cut into chunks works just as well.
- Barbecue Sauce: This brings the smoky, sweet, and tangy flavor. I use a sweeter, hickory-style sauce, but feel free to use your favorite or make your own pineapple BBQ sauce from scratch.
- Soy Sauce (optional): Adds a savory, umami depth and a nice, rich color to the sauce.
- Crushed Red Pepper (optional): A pinch gives a gentle kick of heat. Add as much or as little as you like to suit your taste.
How To Make Pineapple Barbeque Meatballs
- Step 1. In a large pan over medium heat, mix crushed pineapple with juice, BBQ sauce, soy sauce, and crushed red pepper. Whisk until blended.
- Step 2. Stir in frozen meatballs and cover, reduce the heat to low, and cook 25 minutes, stirring occasionally, until the meatballs are heated through. And serve hot.
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♨️How To Adjust The Heat Level
- These pineapple barbecue meatballs have a gentle warmth from crushed red pepper.
- For a mild, family-friendly version, just skip the crushed red pepper entirely.
- For medium heat, add a small pinch more.
- Want it extra spicy? Double or triple the amount to suit your taste.
The Leftovers
- You can turn leftovers into something new, with sliders, sandwiches, or as pizza toppings.
- Store them in the refrigerator for up to three days or freeze for about three months.
How To Serve
- These meatballs make a perfect appetizer. Serve them with toothpicks for a party or game-day snack-your guests will love them.
- For a full meal, serve the meatballs over a bed of rice, quinoa, or pasta. They're also great alongside steamed vegetables or a fresh coleslaw for a complete dinner.
FAQ
Absolutely! Homemade meatballs give great flavor. Pre-cook them before adding to the sauce.
Choose a smoky-sweet sauce-it pairs perfectly with the pineapple's tang. Any favorite brand or homemade version with a bit of smokiness will do.
Combine the sauce and meatballs in the slow cooker. Cook on high for about 3 hours or on low for 4-6 hours, until the sauce thickens and everything is heated through.
Yes! Bell peppers, broccoli, celery, or even snap peas add a nice crunch and extra flavor.
📖 Recipe
Pineapple Barbeque Meatballs
Ingredients
- 28 oz frozen meatballs 1 bag(See Notes 1)
- 20 oz crushed pineapple (do not drain)
- 1 cup BBQ sauce
- 1 tablespoon soy sauce
- ¼ teaspoon crushed red pepper optional(See Notes 2)
Instructions
- Over medium heat, place a pan and add crushed pineapple along with its juice, BBQ sauce, soy sauce, and crushed red pepper.
- Whisk until the sauces combine.
- Add frozen meatballs and stir until the sauce coats the meatballs evenly well.
- Now cover, reduce to low heat, and cook for 25 minutes, stirring occasionally, until meatballs are heated through.
- Stir again to coat evenly and serve hot.
Notes
- Swap in homemade or pre-cooked meatballs of any type-beef, turkey, chicken, pork, or vegan all work.
- Adjust heat easily: skip crushed red pepper for mild, add more for medium, or double/triple for extra spicy.
- Use canned pineapple chunks or fresh chunks with juice if you prefer a bit more texture instead of crushed pineapple.
- Store leftovers in the fridge up to 3 days or freeze for about 3 months; reheat gently on the stovetop or in the microwave.
- Serve as an appetizer with toothpicks or as a main over rice, pasta, quinoa, or alongside veggies or coleslaw.
Nutrition
Additional Info
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