These Pineapple Teriyaki Meatballs are a perfect mix between of SAVORY and SWEET. These meatballs are an awesome appetizer, wholesome dinner, and perfect to feed a large crowd. These delicious meatballs only have a few ingredients to through in the crockpot, and the clean up is simple and quick. These meatballs are perfect for meal prepping and creating new meals throughout the week with the leftovers.
Pineapple Teriyaki Meatballs Recipe
One of my go to appetizers or crowd pleasing meals is meatballs. This is one of my favorite things to make to feed large crowds with picky eaters. You can make meatballs in so many different ways, and this teriyaki flavored one is a winner! I love anything that reminds me of summer and vacation, and this is it.
Make sure you check out these other popular meatball recipes on my sites, Homemade Italian Turkey Meatballs, Crockpot Grape Jelly Meatballs, and Buffalo Ranch Chicken Meatballs. Take a look now, or pin them for later!
How to Serve Pineapple Teriyaki Meatballs
The thing I love about this recipe is that is is a perfect appetizer or main dish when served with sides.
How to Serve Meatballs as an Appetizer
- Serve as individual bites: Arrange each piece by placing a meatball and insert a toothpick through. Place these on a serving tray.
- To serve in the Crockpot: Once these meatballs are cooked, place the crockpot on warm or an equivalent setting.
How to Serve Meatballs as a Meal
- Over Rice: Rice is easy to make and inexpensive. We use Jasmine rice for this recipe, but you can use whatever rice you like to buy.
- Over Pasta: This is not the traditional method but would taste delicious with noddles your family loves. One of our favorite noodles to serve this with is bowtie or ziti.
- Over Zoodles: If you want to lighten this up a bit and pack some veggies in then zoodles are absolutely the way to go. Cook them until they are almost tender but still hold their shape.
- Over Cauliflower Rice: This is one of my favorite low carb sides for this dish.
- Side Salad: I always love to serve a side salad with dishes like these because the flavors merry so well with dressings like ranch or balsamic vinaigrette. It is a great little extra to add to the meal.
- Roasted Vegetable: I love serving this with broccoli or asparagus.
If you have a favorite side or way to serve these that I missed, please leave me a note in the comments so that other readers and I can give it a try next time I make it for the family!
How to Make Pineapple Teriyaki Meatballs
This recipe is super easy and simple, and most of all the crockpot does all the work. Start by placing your meatballs in the crockpot. Mix all the remaining ingredients together and pour them over top of the meatballs. Cook on low for 4-6 hours and high on 2-3 hours. Enjoy!
Can I use Turkey Meatballs in this recipe?
Yes! You can use whatever kind of meatball you like. You can usually find both beef and turkey meatballs readily available in the freezer section of most grocery stores. I would just make sure to not use flavored meatballs.
Can I use homemade Meatballs in this recipe?
Yes! You can absolutely use pre-cooked homemade meatballs in the recipe. If they are frozen you will want to cook as directed, but if they are just refrigerated you will just want to cook them in the slow cooker until they are at a safe temperature for consumption (160˚F for beef and 165˚F for turkey or chicken) then move the crockpot setting to keep warm.
Can I use Pineapple Chunks in this recipe?
Yes! Using pineapple chunks will make the sauce a bit more thick but will be perfect if making it for an appetizer to serve as individual servings. Place a meatball with a pineapple chunk on top.
Can I make this in an Instant Pot or Pressure Cooker instead of a crockpot?
I have not tested this recipe in an instant pot, so try this at your own risk. I think it should be possible, but require extra pineapple juice to help it come to pressure. You might then also have to continue to simmer the sauce after the meatballs are cooked to reduce it from the added liquid. If you do give it a try, let me (and our other readers) know in the comments how it goes!
How to store the leftover Pineapple Teriyaki Meatballs
- To refrigerate: store leftovers in an airtight container and place in the refrigerator for 3-4 days.
- To freeze: place in an airtight container and place in the freezer for up to a month. I like to package them in individual serving sizes so they can be quickly reheated for one.
Pineapple Teriyaki Meatballs Leftover Recipe Suggestions
I like to give the leftovers a “makeover” so that I use the prepared entree and easily turn it into a new and exciting meal for the family. Here are some of our favorite ways to repurpose this meal:
- Pineapple Teriyaki Meatball Pizza– Use a store bought crust and spread teriyaki sauce over the crust. Cover with mozzarella, cheddar cheese, meatballs, and pineapple. Bake as directed.
- Pineapple Teriyaki Meatball Bowls– This is a fun twist on burrito bowls by using meatballs. You can top meatballs over rice, cheese, tomatoes, bell pepper and lettuce.
- Pineapple Teriyaki Meatball Subs– Toast crusty bread or rolls, add sone garlic and butter. Once the bread is toasted add the meatballs and some shredded cheese.
I hope you enjoy these delicious meatballs as much as my family does.
If you do get a chance to try it, I would love it if you let me know! You can leave me a comment below, or if you post a picture on Instagram, make sure to tag me @easyfamilyrecipesso that I can see what you are cooking up! It makes my day to see others enjoying the recipes that I share!
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Pineapple Teriyaki Meatballs
- 1 bottle teriyaki sauce 20.5 oz
- 1 can crushed pineapple 20 oz
- 4 cloves garlic pressed
- 4 green onions chopped
- 2 lbs frozen meatballs
- Combine the teriyaki sauce, pineapple, garlic, and green onions in the slow cooker and mix until combined.
- Pour the meatballs in the slow cooker and stir into the sauce until coated.
- Cook on high for 2-3 hours, or low for 4-6 hours or until they reach 165˚F.
- Leftovers can be stored in an airtight container the refrigerator for up to 3 days or in the freezer for up to a month.