Pineapple Teriyaki Meatballs
These Pineapple Teriyaki Meatballs are a sweet, tangy, and savory crockpot appetizer perfect for parties, potlucks, or easy family dinners. Juicy meatballs simmer in a glossy pineapple-teriyaki sauce for a crowd-pleasing bite that’s effortless to make.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 8-10 servings 1x
- Category: Appetizer
- Cuisine: Asian-Inspired
Ingredients
Scale
- 32 oz (about 40-50) frozen, fully-cooked meatballs (beef, turkey, chicken, or plant-based)
- 1 can (20 oz) pineapple chunks in 100% juice, juice reserved
- 1 cup teriyaki sauce
- 2 tablespoons soy sauce (low-sodium optional)
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- Green onion, thinly sliced (for garnish, optional)
- Sesame seeds (for garnish, optional)
Instructions
- If using frozen meatballs, add them directly to the crockpot. If using homemade, bake or pan-fry until cooked through, then add to the crockpot.
- In a mixing bowl, whisk together teriyaki sauce, soy sauce, brown sugar, reserved pineapple juice, minced garlic, and grated ginger until smooth. Taste and adjust for sweetness or saltiness.
- Pour the drained pineapple chunks over the meatballs in the crockpot and spread evenly.
- Pour the teriyaki-pineapple sauce mixture over the meatballs and pineapple. Gently toss to coat.
- Cover and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours, stirring halfway through if possible, until meatballs are heated through and sauce is bubbling.
- About 15 minutes before serving, whisk cornstarch with water to make a slurry. Stir into the crockpot. Switch to HIGH if on LOW and cook uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens.
- Garnish with sliced green onions and sesame seeds before serving. Serve warm with toothpicks or mini forks.
Notes
For gluten-free, use gluten-free meatballs and tamari. For vegetarian/vegan, use plant-based meatballs and vegan teriyaki sauce. Add sriracha or red pepper flakes for heat. Don’t skip thickening the sauce at the end for best texture. Can be made ahead and reheated; leftovers freeze well.
Nutrition
- Serving Size: About 5 meatballs with sauce
- Calories: 240
- Sugar: 14
- Sodium: 650
- Fat: 8
- Saturated Fat: 2.5
- Carbohydrates: 28
- Fiber: 1
- Protein: 12
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