Sweet & Savory Crockpot Pineapple Teriyaki Meatballs for Dinner (Print Version)
How to make easy Crockpot Pineapple Teriyaki Meatballs with juicy meatballs and tangy pineapple that are perfect for a fuss-free weeknight dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 255 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: Asian-American
Dietary: Omnivore
# Ingredients:
→ Meatballs & Pineapple Base
01 -
2 lbs frozen cooked meatballs
02 -
1 (20 oz) can pineapple chunks, undrained
03 -
1 large red bell pepper, chopped
04 -
1 medium yellow onion, chopped
05 -
3 cloves garlic, minced
→ Sweet & Savory Teriyaki Sauce
06 -
1/2 cup low-sodium soy sauce
07 -
1/4 cup light brown sugar, packed
08 -
2 tablespoons rice vinegar
09 -
1 tablespoon fresh ginger, grated
10 -
2 tablespoons cornstarch
→ Seasonings
11 -
1/2 teaspoon black pepper
12 -
1/4 teaspoon red pepper flakes (optional)
→ Garnish
13 -
1/4 cup green onions, sliced
14 -
1 tablespoon sesame seeds
# Instructions:
01 -
Place frozen cooked meatballs, undrained pineapple chunks, chopped red bell pepper, yellow onion, and minced garlic into your slow cooker. This forms the flavorful foundation for your easy Crockpot Pineapple Teriyaki Meatballs.
02 -
In a medium bowl, whisk together low-sodium soy sauce, light brown sugar, rice vinegar, grated fresh ginger, black pepper, and optional red pepper flakes. This creates the initial sweet and savory liquid for your Crockpot Pineapple Teriyaki Meatballs.
03 -
Now, whisk the cornstarch into your prepared teriyaki sauce until it is fully dissolved and smooth. Pour this mixture evenly over the meatballs and vegetables in the crockpot, ensuring everything is well coated.
04 -
Cover your crockpot and cook the Crockpot Pineapple Teriyaki Meatballs on LOW for 4 hours. The sauce will naturally thicken, and the flavors will meld beautifully, making a tender, juicy dish.
05 -
Once cooked, give your Crockpot Pineapple Teriyaki Meatballs a good stir. The sauce should be glossy and thickened. Let it rest for a few minutes, allowing the flavors to settle before serving this delightful meal.
06 -
Ladle your warm meatballs and sauce onto plates. Garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve immediately over rice or noodles for a complete, fuss-free weeknight dinner.
# Notes:
01 -
Ensure cornstarch is fully dissolved in the sauce mixture before adding to the crockpot to prevent a lumpy, unappetizing texture.
02 -
Store leftover meatballs in an airtight container in the refrigerator for 3-4 days; discard if any off smells develop.
03 -
For a gluten-free option, swap low-sodium soy sauce for gluten-free tamari or coconut aminos; check all labels.
04 -
Serve warm meatballs over fluffy white rice, lo mein noodles, or piled on toasted Hawaiian rolls for a delightful meal.
05 -
Prep vegetables up to 2 days ahead, and whisk sauce ingredients (excluding cornstarch) a day prior for convenience.
06 -
Lightly toast sesame seeds before garnishing for an intensified nutty aroma and deeper flavor burst in the dish.
# Tools You'll Need:
01 -
Slow cooker (Crockpot)
02 -
medium bowl
03 -
whisk
04 -
ladle
05 -
airtight container
# Nutrition Facts (Per Serving):
Calories: 320
Total Fat: 16g
Total Carbohydrate: 42g
Protein: 17g