Pineapple BBQ Meatballs are delicious homemade meatballs smothered in a quickly made from scratch pineapple BBQ sauce. Serve them over rice with an Asian-inspired coleslaw for a healthy family meal.
This recipe. It’s the essence of what I love: Homemade meatballs and a delicious pineapple BBQ sauce. I already love plain bbq meatballs, but add pineapple and it’s my own personal food bliss.
I’m all about the Hawaiian BBQ flavors, there’s just something about the spicy-sweet combination… Delicious.
I’ve always been a huge fan of fruit in savory dishes, and my kids are no different. In fact, my 3 year old will try to steal the pineapple chunks from my plate while I’m busy keeping her little sister from shampooing anything and everything with barbecue sauce, that’s how much she loves it.
By the way, I’m generally not successful at keeping my little one from spreading her food all around the dining table. There’s a woman walking past our window to and from work every day and I’m convinced she believes all I do is kneel on the floor, cleaning up food.
But toddler habits aside, if you’ve tried and loved any of my other Hawaiian BBQ recipes (Hawaiian BBQ Chicken Tacos or Pineapple BBQ Crock Pot Baked Beans), you’re going to love these meatballs.
Why these Pineapple BBQ Meatballs are amazing:
- They’re so easy to make! Once you’ve got the hang of making meatballs from scratch, you can put this together in no time. The ingredients are simple, nothing fancy there, and prep time is super quick.
- They’re freezer friendly. When I’m planning to freeze these, I pack the sauce and the meatballs separately, then put them together in a larger freezer bag as a little meal kit. You could even freeze parboiled rice with them, too! But if there are leftovers I know we’re not going to get through, I’ve frozen them in the sauce before, too. Not ideal, but they’re still OK.
- You can customize them! I like to use ground turkey when I make these, but you can also use lean ground beef or pork. If you like to spice things up a bit, some chili flakes in the meatballs and fresh sliced chili in the sauce can be pretty amazing.
We love serving these over rice with a big, asian-inspired salad on the side. But if you’re looking for more ideas to make a meal out of meatballs, I’ve got an entire post written on side dishes for BBQ meatballs!
And if you’re generally curious about what turns meatballs into a meal, I’ve got ideas for sides for all kinds of meatballs in this post.
Now that we’ve got your sides covered, lets see how you’re going to make your meatballs:
How To Make Pineapple BBQ Meatballs:
- You’ll start with the meatballs: Combine all ingredients in a large bowl and mix very well. I generally like doing this with a hand mixer because I don’t enjoy doing it with my bare hands. I have step-by-step photos for this in this post on how to make homemade meatballs, if you need them.
- Shape the meatballs and freeze them for 10 minutes. This is optional, but helps them to keep a better shape. In the meantime, preheat the oven.
- While the meatballs are freezing/baking, whisk together all sauce ingredients in a large skillet and boil until thickened, whisking constantly. This is important, otherwise you could end up with a lumpy sauce.
- Add the baked meatballs to the finished sauce and gently toss in there on low heat until the meatballs are nicely glazed.
P.S: If you’re using a nonstick skillet, you’re going to have to use a silicone whisk like this one on Amazon to keep the skillet’s coating from getting scratched. FYI, I make a commission for purchases made through this link.
And by the way, once you’ve mastered this recipe, you’ll also be able to easily make my Teriyaki Meatballs. And Honey Garlic Crockpot Meatballs (which you could also make on the stove if time is tight!), and my Korean BBQ Meatballs!
Anyways, food bliss. Coming your way as soon as the meatballs hit your plate.
Pineapple BBQ Meatballs
Recipe details
Ingredients
For the meatballs:
- 1 pound ground turkey lean beef or pork
- 1 large onion chopped
- 2 cloves garlic finely minced
- 1 scallion finely chopped
- 1 large egg
- 3 tablespoons breadcrumbs
- 1 tablespoon sesame seeds
- 1 handful cilantro chopped
- Salt and pepper to taste
- Oil for baking
For the sauce:
- 1 cup pineapple juice
- 4 tablespoons low sodium soy sauce
- 4 tablespoons tomato paste
- 2 tablespoons cornstarch
- 1 tablespoon molasses NOT blackstrap
- 2 tablespoons honey
- 1 tablespoon sesame oil optional
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground ginger
- 1 teaspoon dried garlic powder
- 1 cup finely diced pineapple OR canned crushed pineapple
Instructions
Make the meatballs:
- Mix the ingredients: Place all ingredients EXCEPT for the oil in a large bowl. Using a handheld mixer, mix very well until everything is evenly incorporated and sticks together. If you don’t have a handheld mixer, you’ll have to use your hands to knead the ingredients together very well.
- Shape meatballs: Using about 1.5 teaspoons of meat mix per meatball, shape meatballs and place them on a lightly oiled baking sheet. For a nicer shape, freeze them for 10 minutes (but this is entirely optional! Just for looks).
- Bake meatballs: Preheat the oven to 410°F. Bake the meatballs for 10-12 minutes or until browned and no longer pink in the middle.
While the meatballs are baking, make the sauce:
- Whisk all ingredients for the sauce EXCEPT for the pineapple together in a large skillet. Stir in the pineapple, then bring to a boil, whisking constantly. Simmer for 2-3 minutes or until thickened. Set aside.
Finish the dish:
- Place the baked meatballs in the skillet with the sauce and put it back over low head. Gently toss the meatballs with the sauce until they’re nicely glazed.
Rachel Goerend says
The meatballs were good, but the sauce is way too sweet.
Nora says
I’m sorry you found the sauce too sweet, Rachel. It’s a recipe I’ve got on my list of recipes to re-shoot, and I will be taking your comment into consideration when I re-make it. Maybe it can do with a little less sugar, or maybe I can add some guidance for people who like their pineapple BBQ sauce a little more on the savory side.
Taylor says
Is there a substitute for molasses?
Nora says
Taylor, you can easily use more honey or maple syrup. It will change the taste, but it’s still delicious.
Malissa says
I made these are they are so good!! My whole family loved them. This recipe is definitely a keeper.
Andromeda LeTourneau says
How would one make this in a slow cooker without the sauce burning?
Nora says
Hi Andromeda, if you take a look at this recipe: https://www.savorynothings.com/cranberry-bbq-crockpot-meatballs/ you can see the instructions for a similar recipe made in the slow cooker. Essentially, you’ll bake the meatballs as instructed in the Pineapple BBQ recipe. There is no need to pre-cook the sauce. Simply whisk all sauce ingredients together and add them to your slow cooker with the fully baked meatballs. Then cook on LOW for 3-4 hours. For a thicker sauce, remove the slow cooker lid for the final 15 minutes of cooking time. Hope this helps!
De says
Made this for dinner using ground pork. Delicious and my grandkids loved it – served with noodles. Thanks for your post! Will be making this again!
Nora says
I’m so glad the meatballs turned out well for you, De! Even better that the grandkids loved them – my kids are huge fans, too. Thank you so much for taking the time to leave a comment, I appreciate it very much.
Claire says
These were such a massive hit with my boys and my nephews!
I served them up with plastic forks as a holiday snack.
They have requested them again for the next time we have a family get together!
Nora says
So glad the meatballs were a hit with your family, Claire! Thanks for taking the time to leave a review for this recipe – I appreciate it!
April says
Oooh wow these sound so delicious! I haven’t had meatballs in so long I think it’s time to make some. Do you think I can use all ground beef?
Nora says
Hi April, yes you absolutely can! Hope you’ll enjoy these!
swathi says
Pineapple and barbecue sauce goes well that meat balls looks really juicy and yummy. I like the colorful thai peanut salad too. both of them make great meal.
Nora says
Thanks Swathi! We love the salad!
Marisa Franca says
What an interesting combination. I usually don’t think of my meatballs with something sweet. Your recipe would make a wonderful appetizer. My family go after anything that has meat in it. This would be snarfed up in a heartbeat.
Nora says
These definitely work wonderfully as an appetizer, Marisa! Thanks for your lovely comment.
Veena Azmanov says
THere is something about pineapple and meat that just pairs so perfectly together. I love making pineapple on BBQ all the time so I know this is going to be absolutely amazing. Love how thick the sauce is.
Nora says
Thanks Veena, we’re all about the thick and sticky sauce 😉
Michelle says
I love pineapple juice and ginger in my barbecue sauce so this dish is absolutely delicious, thank you for sharing your method of freezing the meatballs after shaping them, it really helps.
Nora says
Michelle, I’m glad freezing the meatballs helped! And thank you for taking the time to leave a recipe review – I appreciate it!