Slow Cooker Tangy Hawaiian Meatballs


Tangy Hawaiian Meatballs, slow cooker style for ease {obviously} can be enjoyed alone as an appetizer, or served on a bed of rice as an entree.


You can make your own meatballs, or use the pre-made frozen variety, which I usually do. Easy and convenient is a great thing, right? And taste – well, you gotta have delicious!

Enjoy this Slow Cooker Tangy Hawaiian Meatballs recipe as well as my other slow cooker winners!

Slow Cooker Tangy Hawaiian Meatballs
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  1. 3 lb pkg of precooked, Frozen Meatballs
  2. Can of Pineapple Chunks, drained yet save the juice
  3. 1 cup of Brown Sugar
  4. 3 tbsp Cornstarch
  5. 2/3 cup White Vinegar
  6. 2 Tbl. Soy Sauce
  7. 1/4 tsp Cayenne Pepper
  1. Place meatballs in crock pot and top with drained pineapple chunks.
  2. In a bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar, cayenne pepper and soy sauce.
  3. Pour sauce over meatballs and pineapple.
  4. Cook on low for 3-4 hours or until heated through.
  5. Serve warm
My Organized Chaos



  1. Huguette E. says

    I love meatballs and this recipe sounds delicious and super easy. Definitely going to try it, thanks!


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