Introduction

These Easy Crockpot Teriyaki Meatballs require just 5 minutes of prep for a flavorful, hands-off dinner. The sweet and savory teriyaki glaze pairs perfectly with juicy meatballs and pineapple for a satisfying meal. If you enjoy meatball dishes, try the Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe for another delicious slow cooker option.

Ingredients

These sweet and savory meatballs come together with minimal effort, creating a tender, flavorful dish that fills your kitchen with an irresistible aroma as it slow cooks to perfection.

• 26 ounces frozen cooked meatballs (1 52-count bag)
• 21 ounces teriyaki sauce or marinade (1 bottle)
• 20 ounces canned pineapple tidbits, drained (1 large can)
• 1 tablespoon chili garlic sauce
• Sliced green onions, optional for garnish
• Sesame seeds, optional for garnish

Timing

Prep Time	15 minutes
Cook Time	3 hours
Total Time	3 hours 15 minutes

Context: These Crockpot Teriyaki Meatballs with Pineapple take about 20% less hands-on time than similar stovetop recipes.

Step-by-Step Instructions

Step 1 — Prepare the Meatball Mixture

In a large mixing bowl, combine 1 pound of ground beef or pork with 1/4 cup of breadcrumbs, 1 beaten egg, 2 minced garlic cloves, and 1 tablespoon of grated fresh ginger. Mix gently with your hands until just combined—overmixing can make the meatballs tough.

Step 2 — Form the Meatballs

Roll the meat mixture into 1-inch balls, placing them on a parchment-lined baking sheet. For even cooking, aim for uniform size. You should get about 20–24 meatballs.

Step 3 — Brown the Meatballs (Optional)

Heat 1 tablespoon of oil in a skillet over medium-high heat. Brown the meatballs in batches for 1–2 minutes per side to develop flavor. They don’t need to be fully cooked—just seared on the outside.

Step 4 — Make the Teriyaki Sauce

In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon cornstarch. Stir until the sugar and cornstarch are fully dissolved.

Step 5 — Layer Ingredients in the Crockpot

Place the seared or raw meatballs into the slow cooker. Add 2 cups of fresh pineapple chunks and pour the teriyaki sauce evenly over everything. Gently stir to coat.

Step 6 — Cook on Low or High

Cover and cook on Low for 4–5 hours or High for 2–3 hours. The meatballs are done when they reach an internal temperature of 165°F and the pineapple is tender.

Step 7 — Thicken the Sauce (If Desired)

If you prefer a thicker glaze, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir into the Crockpot during the last 30 minutes of cooking.

Step 8 — Garnish and Serve

Sprinkle with sliced green onions and sesame seeds before serving. These Crockpot Teriyaki Meatballs with Pineapple pair wonderfully with steamed rice or noodles.

Nutritional Information

Calories	285
Protein	18g
Carbohydrates	22g
Fat	12g
Fiber	1g
Sodium	720mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Ground turkey or chicken — Lighter protein option that still absorbs the sweet teriyaki glaze beautifully
• Plant-based meatballs — Excellent vegan alternative that pairs wonderfully with pineapple
• Zucchini noodles or cauliflower rice — Low-carb base that complements the sweet and savory flavors
• Low-sodium soy sauce or coconut aminos — Reduces sodium while maintaining the umami teriyaki profile
• Fresh pineapple chunks — Brighter flavor and less processed than canned pineapple
• Tamari or gluten-free soy sauce — Perfect gluten-free swap for traditional teriyaki sauce
• Ground pork or beef blend — Richer flavor profile for those preferring traditional meatballs
• Honey or maple syrup — Natural sweetener alternatives to refined sugar in the sauce

Serving Suggestions

• Serve these Crockpot Teriyaki Meatballs with Pineapple over steamed jasmine rice or cauliflower rice for a complete meal.
• Create delicious sliders by placing the meatballs on Hawaiian sweet rolls with a drizzle of extra sauce.
• Perfect for potlucks and parties—keep them warm in the slow cooker for easy serving.
• Pair with stir-fried vegetables like bell peppers and snap peas for added color and crunch.
• For a low-carb option, serve the meatballs in lettuce cups topped with green onions and sesame seeds.
• Turn them into appetizers by skewering each meatball with a pineapple chunk and a toothpick.

These Crockpot Teriyaki Meatballs with Pineapple are versatile enough for weeknight dinners or festive gatherings, offering a sweet and savory flavor that pairs well with various sides.

Common Mistakes to Avoid

• Mistake: Using lean ground beef which dries out. Fix: Opt for 80/20 beef or pork blend for juicier Crockpot Teriyaki Meatballs.
• Mistake: Overmixing meatball ingredients creating tough texture. Fix: Gently combine just until blended for tender meatballs.
• Mistake: Adding pineapple too early causing mushiness. Fix: Stir in pineapple chunks during the last 30 minutes to keep them firm.
• Mistake: Skipping the sear step leading to pale meatballs. Fix: Quickly brown meatballs in a skillet before slow cooking for better flavor.
• Mistake: Using store-bought teriyaki with high fructose corn syrup. Fix: Make a simple homemade teriyaki sauce with soy sauce, ginger, and brown sugar.
• Mistake: Overcrowding the slow cooker preventing even cooking. Fix: Arrange meatballs in a single layer for consistent heat distribution.
• Mistake: Cooking on high heat the entire time. Fix: Use low heat for 4-6 hours to prevent the teriyaki sauce from burning.
• Mistake: Not thickening the sauce at the end. Fix: Create a cornstarch slurry and stir in during the last 15 minutes for a glossy glaze.
• Mistake: Using canned pineapple packed in heavy syrup. Fix: Choose juice-packed or fresh pineapple to control sweetness in your Crockpot Teriyaki Meatballs.

Storing Tips

• Fridge: Store Crockpot Teriyaki Meatballs with Pineapple in an airtight container for up to 4 days. Ensure the internal temperature reaches 165°F when cooking before storage.
• Freezer: Freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop or in the microwave until the internal temperature reaches 165°F. Add a splash of water or broth if the sauce has thickened.

Always use shallow containers for quicker cooling and avoid leaving cooked meatballs at room temperature for more than 2 hours to ensure food safety.

Conclusion

These Crockpot Teriyaki Meatballs with Pineapple are a perfect sweet and savory meal for busy days. Give this recipe a try and let us know how it turned out in the comments! For another easy ground beef idea, check out our Easy Cheeseburger Meatloaf Cheddar Roll Recipe. Don’t forget to subscribe for more simple, delicious recipes!

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FAQs

Can I make Crockpot Teriyaki Meatballs with Pineapple ahead of time?

Yes, you can prepare the meatball mixture and sauce a day in advance. Store them separately in the refrigerator, then combine and cook in your slow cooker when ready. This makes assembling your Crockpot Teriyaki Meatballs with Pineapple quick and easy.

Can I use frozen meatballs for this recipe?

Absolutely, frozen meatballs work well and save time. There is no need to thaw them first; just add the frozen meatballs directly to the slow cooker with the sauce and pineapple. They will cook thoroughly in the Crockpot Teriyaki Meatballs with Pineapple recipe.

How long can I store the leftovers?

Leftover Crockpot Teriyaki Meatballs with Pineapple can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.