Slow Cooker Huli Huli Meatballs with Pineapple Tips, FAQ & printable recipe

Tips for success

For the best flavor, let the meatballs cook on low rather than high. The longer, gentler cooking allows the sauce to develop complexity without toughening the meat.

If you're short on time, you can cook on high for 2 hours, but the sauce won't be as thick. Keep the lid on during cooking to trap steam and heat, and only remove it when you're ready to check or reduce the sauce.

This recipe is very forgiving, so feel free to adjust the sauce to your taste. Add a splash of rice vinegar or lime juice for extra tang, or a pinch of red pepper flakes for heat.

If the sauce is too sweet, add a bit more soy sauce. You can also thicken the sauce with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) if you're short on time.

Variations

• Chicken Meatballs: Swap the turkey meatballs for frozen chicken meatballs for a slightly different flavor. The cooking time stays the same, and the sauce works beautifully with chicken.
• Spicy Huli Huli: Add 1/2 teaspoon of red pepper flakes or a minced fresh chili to the sauce for a subtle heat that balances the sweetness. Adjust to your preferred spice level.
• Hawaiian BBQ Sauce: Replace the soy sauce and brown sugar with 1/2 cup of your favorite Hawaiian BBQ sauce, plus 1/4 cup pineapple juice. Reduce the ginger to 1/2 teaspoon.
• Vegetable Add-Ins: Add bell pepper strips or sliced onion along with the pineapple for extra color and texture. They will soften during cooking and absorb the sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken; add a splash of juice or water when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Reheat

Reheat leftovers in a saucepan over medium-low heat, stirring occasionally, until hot.

Leftover huli huli meatballs can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of water or pineapple juice when reheating to loosen it.

Reheat gently in a saucepan over medium-low heat, or in the microwave in 30-second bursts, stirring between each. The meatballs freeze well for up to 3 months in a freezer-safe container.

You can assemble the entire dish the night before: place the frozen meatballs, pineapple chunks, and ginger in the slow cooker insert, then mix the sauce and pour it over. Cover and refrigerate overnight. In the morning, place the insert in the slow cooker and cook on low as directed. This makes it even easier to get dinner going on a busy day.

Serving ideas

Serve the huli huli meatballs over steamed white rice or brown rice to soak up the delicious sauce. A side of stir-fried vegetables or a simple green salad adds freshness and contrast.

For a Hawaiian-style meal, add a scoop of macaroni salad or some grilled pineapple slices. The meatballs are also great on their own as an appetizer, served with toothpicks.

Garnish with sliced green onions, sesame seeds, or chopped cilantro if you like, though the video doesn't show them. The sauce is rich and sweet, so a sprinkle of something fresh and bright balances the richness. For a fun twist, serve the meatballs in slider buns with a little coleslaw for a pulled-pork-style sandwich.

Frequently asked questions

Recipe card

Slow Cooker Huli Huli Meatballs with Pineapple

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 1/2 lb frozen precooked turkey meatballs
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 tsp ground ginger
• 1/2 cup pineapple juice
• 1/4 cup soy sauce
• 1/4 cup packed brown sugar

Instructions

1. Place the frozen turkey meatballs in the bottom of the slow cooker in a single layer if possible, crowding them is fine. Scatter the pineapple chunks evenly over the meatballs.
2. Dust the ground ginger over the meatballs and pineapple, trying to distribute it as evenly as possible.
3. In a small bowl, whisk together the pineapple juice, soy sauce, and brown sugar until the sugar is dissolved.
4. Pour the sauce evenly over the meatballs and pineapple in the slow cooker. Do not stir; the sauce will bubble up during cooking.
5. Cover the slow cooker and cook on low for 4 hours, or until the meatballs are heated through and the sauce has thickened slightly.
6. If the sauce is too thin, remove the meatballs with a slotted spoon and keep warm. Whisk the sauce in the slow cooker, then simmer on high uncovered for 10–15 minutes until it coats the back of a spoon.
7. Return the meatballs and pineapple to the slow cooker and stir gently to coat everything in the thickened sauce.
8. Serve the huli huli meatballs hot, spooning extra sauce over the top. They're delicious over rice or on their own.

Contains: gluten, soy

Estimated nutrition per serving

Calories

320

Protein

18 g

Carbohydrates

28 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.