These Crock Pot Huli Huli Meatballs are a sweet and savory tropical twist on a comforting classic. Made with frozen meatballs simmered in a tangy pineapple-soy glaze, they’re the perfect dump-and-go dinner for busy weeknights. Whether served over rice or as a party appetizer, this dish is guaranteed to be a crowd-pleaser with minimal effort.
Why You’ll Love This Recipe
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Dump-and-go convenience with minimal prep
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Uses easy-to-find pantry and freezer ingredients
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Sweet, tangy, and savory flavor profile everyone loves
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Versatile: Serve over rice, noodles, or as an appetizer
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Great for meal prep and freezer-friendly
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 (32-ounce) bag frozen meatballs
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1 (20-ounce) can pineapple chunks, drained
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1 cup unsweetened pineapple juice
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½ cup soy sauce
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½ cup brown sugar
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⅓ cup ketchup
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2 teaspoons grated ginger or paste (or 1 teaspoon dried)
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2 teaspoons minced garlic
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2 tablespoons cornstarch
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2 tablespoons water
Directions
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Spray the inside of the crock pot with non-stick cooking spray.
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Add the frozen meatballs and drained pineapple chunks to the crock pot.
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In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic.
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Pour the sauce over the meatballs and pineapple.
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Cover and cook on LOW for 4 hours or HIGH for 3 hours.
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In the last 20 minutes of cooking, whisk together cornstarch and water to make a slurry. Stir it into the sauce to thicken.
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Once thickened, garnish with chopped green onions (optional).
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Serve over rice, noodles, or use toothpicks for a party appetizer.
Servings and timing
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Yield: 8 servings
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Prep Time: 10 minutes
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Cook Time: 3 hours (on HIGH) or 4 hours (on LOW)
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Total Time: 3 hours 10 minutes
Variations
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Spicy Huli Huli: Add red pepper flakes or sriracha for heat.
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Fresh Meatballs: Use homemade or store-bought fresh meatballs instead of frozen. Adjust cook time to ensure they are fully cooked through.
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Gluten-Free Option: Use tamari or a certified gluten-free soy sauce.
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Vegan Option: Use plant-based meatballs and ensure all sauce ingredients are vegan-friendly.
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Add Veggies: Toss in sliced bell peppers or snap peas during the last hour of cooking for a full meal.
Storage/Reheating
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze in an airtight container for up to 2 months.
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Reheating:
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From fridge: Microwave individual portions or heat on the stovetop.
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From frozen: Reheat in a crock pot on LOW for 2–3 hours, or thaw overnight and microwave.
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FAQs
Can I use homemade meatballs instead of frozen?
Yes, just make sure they are fully cooked before adding to the crock pot or increase the cook time to ensure they cook through.
What kind of meatballs should I use?
Beef, turkey, chicken, or plant-based frozen meatballs all work well in this recipe.
Can I make this without a slow cooker?
Yes, you can simmer everything in a large pot on the stovetop for about 30 minutes or until heated through and the sauce thickens.
Is pineapple juice necessary?
Yes, it adds the signature sweet-tangy flavor. You could substitute with orange juice in a pinch, but the flavor will be slightly different.
Can I add vegetables?
Definitely! Bell peppers, onions, or snap peas make great additions. Add them in the last hour of cooking so they stay crisp.
Will the sauce be too sweet?
It’s a balanced sweet and savory sauce. You can reduce the brown sugar slightly if you prefer it less sweet.
Can I use low-sodium soy sauce?
Yes, and it’s a great way to control the saltiness of the final dish.
What can I serve with Huli Huli meatballs?
Steamed rice, jasmine rice, brown rice, noodles, or even in a sub roll as a sandwich.
Can I make this ahead of time?
Yes, prep everything the night before and store in the fridge. Just pour into the crock pot and cook when ready.
How can I thicken the sauce more?
Let the sauce simmer uncovered for the last 15 minutes or increase the cornstarch to 3 tablespoons if desired.
Conclusion
Crock Pot Huli Huli Meatballs are a flavorful and fuss-free solution for dinner or entertaining. With tropical flavors and a sticky-sweet glaze that’s irresistible, this recipe is sure to become a go-to favorite in your weekly rotation. Whether served over rice for dinner or skewered for a party, these meatballs bring bold flavor with minimal work.
