If you crave a sweet-and-spicy twist on classic comfort food, this Spicy Hawaiian Crockpot Meatballs Recipe is pure magic in a slow cooker. Imagine perfectly tender meatballs, coated in a sticky, tangy sauce with juicy pineapple and crisp bell peppers, all crowned with vibrant green onions. Every bite is a flavor-packed explosion that’s both crowd-pleasing and weeknight-easy! Whether you’re serving them as a fun party appetizer or building a hearty supper over rice, this one’s bound to be a new favorite.

Spicy Hawaiian Crockpot Meatballs Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Spicy Hawaiian Crockpot Meatballs Recipe lies in its clever, straightforward ingredients. Each one plays a starring role, bringing bold flavor and color to the table for that irresistible, sweet-and-kicky experience—no exotic shopping required!

Frozen fully cooked meatballs (32-ounce bag): The ultimate weeknight shortcut; just dump and go, no browning needed.
Pineapple chunks, drained (20-ounce can, reserve ½ cup juice): Adds juicy bursts of sweetness while the reserved juice forms the tangy base of the sauce.
Barbecue sauce (1 cup): Delivers smoky depth and a rich, sticky texture that clings to every meatball.
Sriracha sauce (¼ cup, adjust to taste): Brings the zippy heat—add more or less depending on your spice preference.
Brown sugar (2 tablespoons): Balances the heat with caramel-sweet notes for proper harmony.
Red bell pepper, diced: Adds a pop of color and subtle crunch.
Green bell pepper, diced: Doubles up the crunch with a fresh, slightly grassy note.
Sliced green onions for garnish: Lifts the finished dish with color and a mild oniony bite.

How to Make Spicy Hawaiian Crockpot Meatballs Recipe

Step 1: Whisk Up the Sauce

Start by grabbing a medium bowl and combine the reserved half-cup of pineapple juice, barbecue sauce, sriracha, and brown sugar. Whisk it together until smooth—you want that brown sugar completely dissolved, so the sauce is glossy, thick, and ready to coat every meatball.

Step 2: Load Up the Crockpot

Pour those frozen meatballs right into your slow cooker, followed by the pineapple chunks and both diced bell peppers. These ingredients will meld together into a seriously colorful and flavorful base as everything heats up!

Step 3: Slather in the Sauce

Pour the sweet and fiery sauce all over the meatball mixture. Use a spatula or big spoon to stir and coat everything thoroughly. Make sure every meatball gets a generous bath in that spicy Hawaiian glaze.

Step 4: Slow Cook to Perfection

Pop the lid on and set your Crockpot to low for 4 to 5 hours or on high for 2 to 3 hours. This gentle simmer gives the flavors time to soak into every bite—the peppers get tender, and that sauce becomes thick and glossy.

Step 5: Finish and Garnish

Just before serving, sprinkle over the sliced green onions for a burst of freshness and pretty color. Give everything a final toss and get ready to dig in.

How to Serve Spicy Hawaiian Crockpot Meatballs Recipe

Garnishes

Don’t skip the green onions—those crisp slices add a pop of color and a mild onion crunch that balances all the sweet and spicy richness. Try an extra sprinkle of sesame seeds or even some finely chopped fresh cilantro if you want to take things up a notch.

Side Dishes

These meatballs are amazing piled over a bed of fluffy jasmine rice or coconut rice. You could also slide a few onto toasted slider rolls for party-perfect snacks, or pair with a simple cucumber salad for a fresh, cooling contrast.

Creative Ways to Present

For an appetizer party, spear each meatball with a colorful toothpick for easy snacking. Or serve them ‘family-style’ in a big bowl with plenty of pineapple and peppers on display—it’s a centerpiece-worthy dish. Even better, tuck a few into lettuce wraps for a fun, low-carb twist!

Make Ahead and Storage

Storing Leftovers

Got extra? Lucky you! Let the Spicy Hawaiian Crockpot Meatballs Recipe cool, then spoon leftovers (with plenty of sauce!) into a sealed container. They’ll keep beautifully in the fridge for up to 4 days—perfect for quick lunches or late-night snacks.

Freezing

This recipe actually gets even better after a stay in the freezer. Let the cooked meatballs cool, then pack them (with sauce) into freezer-safe bags or containers. Label and freeze for up to 3 months, then you’ve got a tropical-flavored meal anytime you crave it.

Reheating

For the best results, reheat gently on the stovetop over low heat until warmed through, stirring now and then to prevent sticking. Microwaving works too—just cover to keep things moist and juicy. Add a splash of water if the sauce thickens up too much in the fridge.

FAQs

Can I use homemade meatballs instead of frozen?

Absolutely! Just make sure your homemade meatballs are fully cooked before adding them to the slow cooker. The Spicy Hawaiian Crockpot Meatballs Recipe is flexible and just as delicious with homemade or store-bought options.

How can I make this recipe less spicy?

If you or your family prefer a milder kick, simply reduce the sriracha in the sauce or replace it with a sweet chili sauce for a gentler flavor. Taste and adjust before adding to the Crockpot for full control over the heat.

What’s the best way to serve as an appetizer?

Skewer the meatballs with colorful toothpicks, pile them onto a platter, and set out extra sauce for dipping. They’re totally party-ready! Garnish with green onions and sesame seeds for irresistible presentation.

Can I prepare Spicy Hawaiian Crockpot Meatballs Recipe ahead of time?

Yes! Assemble everything and refrigerate overnight, or fully cook and store in the fridge or freezer. Just reheat gently before serving for make-ahead convenience with all the bold, fresh flavor.

Do the peppers get mushy if cooked too long?

Bell peppers will become quite tender with long cooking, but they should retain a nice bite if your slow cooker isn’t cranked up too high! If you prefer crunchier peppers, add them in during the last hour of cook time.

Final Thoughts

If you’re looking to shake up dinner or wow a crowd, the Spicy Hawaiian Crockpot Meatballs Recipe is an absolute must-try. It’s easy to love, fun to make, and brings a little tropical sunshine to any table—give it a whirl and watch those meatballs disappear!

Spicy Hawaiian Crockpot Meatballs Recipe

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4.5 from 11 reviews

Author: admin
Total Time: 4 hours 10 minutes (low) or 2 hours 10 minutes (high)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

These Spicy Hawaiian Crockpot Meatballs are a delicious blend of sweet, tangy, and spicy flavors that make for a perfect appetizer or main course. Juicy meatballs, pineapple chunks, and bell peppers cooked in a flavorful sauce create a dish bursting with tropical taste.

Ingredients

Scale

Main Ingredients:

1 (32-ounce) bag frozen fully cooked meatballs
1 (20-ounce) can pineapple chunks, drained (reserve ½ cup juice)
1 cup barbecue sauce
¼ cup sriracha sauce (adjust to taste)
2 tablespoons brown sugar

Additional Ingredients:

1 red bell pepper, diced
1 green bell pepper, diced
Sliced green onions for garnish

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Instructions

Mix Sauce: In a medium bowl, whisk together reserved pineapple juice, barbecue sauce, sriracha, and brown sugar until smooth.
Combine Ingredients: Place meatballs, pineapple chunks, and bell peppers into the crockpot. Pour sauce mixture over the top and stir to coat evenly.
Cook: Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until heated through and flavors are blended.
Serve: Garnish with sliced green onions before serving.

Notes

You can use homemade meatballs instead of frozen—just make sure they’re fully cooked before adding.
For a milder version, reduce the sriracha or swap with sweet chili sauce.
These meatballs are great served over rice or as a party appetizer.

Prep Time: 10 minutes
Cook Time: 4 hours (low) or 2 hours (high)
Category: Appetizer, Main Course
Method: Slow Cooker
Cuisine: American, Asian-Inspired