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–+ servings

Sweet Chili Pineapple Meatballs

Effortless and delicious Sweet Chili Pineapple Meatballs that bring a burst of flavor with sweet, savory, and tangy notes. Perfect for family dinners or gatherings, and incredibly easy to make in a slow cooker.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Asian Fusion
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 32 ounces Frozen Cooked Meatballs homestyle, turkey, or plant-based
  • 1 cup Sweet Chili Sauce
  • 1 can (20 oz) Pineapple Chunks drained
  • 1/2 cup Brown Sugar packed
  • 1/4 cup Soy Sauce low sodium preferred
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Fresh Ginger minced
  • 2 cloves Fresh Garlic minced
  • 2 tablespoons Cornstarch optional, for thickening
  • 2 tablespoons Cold Water for cornstarch slurry
  • Green Onions sliced, for garnish
  • Sesame Seeds for garnish
  • Fresh Cilantro for garnish

Equipment

  • Slow Cooker
  • - Whisk
  • Slotted spoon,
  • Baking sheet

Method
 

  1. Whisk together sweet chili sauce, brown sugar, soy sauce, rice vinegar, minced ginger, and minced garlic in a medium bowl until the sugar is mostly dissolved.
  2. Place frozen meatballs and drained pineapple chunks into the bottom of your crockpot. Pour the prepared sauce evenly over the meatballs and pineapple. Stir gently to coat.
  3. Cover the slow cooker and set to cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.
  4. About 30 minutes before serving, whisk together cornstarch and cold water to create a slurry. Pour into the slow cooker and stir gently. Cook on HIGH for an additional 20-30 minutes until sauce thickens.
  5. Optional: Transfer meatballs and pineapple to a baking sheet and broil for 2-3 minutes for a caramelized finish.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 18gFat: 12gSaturated Fat: 3gCholesterol: 45mgSodium: 680mgPotassium: 320mgFiber: 2gSugar: 22gVitamin A: 25IUVitamin C: 15mgCalcium: 40mgIron: 2.5mg

Notes

For best flavor, use fresh ginger and garlic. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.
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