Delicious Hawaiian Pineapple Meatballs Recipe

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Figuring out what to make for dinner when you’re craving something different can feel like a real challenge. Between juggling work deadlines and family schedules, it’s easy to fall back on the same old recipes week after week. That’s exactly why these Hawaiian pineapple meatballs have become such a lifesaver in my kitchen.

Sweet, tangy, and satisfying, these meatballs bring a taste of the tropics to your dinner table without any complicated steps or hard-to-find ingredients. Plus, they’re perfect for both busy weeknights and casual weekend gatherings when you want something that’ll make everyone smile.

What Kind of Ground Beef Should I Use?

For these Hawaiian meatballs, you’ll want to think about the fat content of your ground beef. An 80/20 blend (meaning 80% lean meat and 20% fat) is ideal for this recipe since it gives you meatballs that are juicy and flavorful without being too greasy. While you could use a leaner mix like 90/10, your meatballs might end up a bit drier. If you’re buying from the meat counter, just ask for “regular ground beef” or “ground chuck” – both will give you that perfect fat ratio. Just make sure your beef is fresh and has a bright red color with no grey spots.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps while keeping the Hawaiian-style flavor:

• Minced beef: You can easily swap the beef for ground turkey, chicken, or pork. If using turkey or chicken, add 1 tablespoon of oil to the meat mixture since these are leaner meats.
• Pineapple chunks: Fresh pineapple works great here too! You’ll need about 1 cup of chunks plus 1/2 cup pineapple juice. If you’re out of pineapple, you can use canned mandarin oranges, though the flavor will be milder.
• Brown sugar: Honey or maple syrup can work instead – start with 3 tablespoons and adjust to taste. The sauce might be a bit thinner with these substitutes.
• Corn starch: All-purpose flour works too – just double the amount (4 tablespoons) and cook a bit longer to remove the flour taste.
• White vinegar: Rice vinegar or apple cider vinegar are good alternatives that won’t change the taste too much.
• Green bell pepper: Any color bell pepper works fine here, or try chunks of onion for a different but tasty twist.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Hawaiian pineapple meatballs is ending up with tough, dry meatballs – avoid this by not overmixing the meat mixture and keeping a gentle touch when forming the balls. Another common mistake is rushing the sauce-thickening process, which can lead to lumpy cornstarch clumps – instead, mix your cornstarch with cold water first to create a smooth slurry before adding it to the hot sauce. To prevent your meatballs from falling apart while cooking, make sure they’re well-chilled for at least 30 minutes before browning them, and resist the urge to constantly move them around in the pan. For the perfect balance of sweet and tangy flavors, taste and adjust the sauce before adding the meatballs – you can always add more brown sugar or vinegar to match your preference.

What to Serve With Hawaiian Pineapple Meatballs?

These sweet and savory meatballs are perfect served over a bed of fluffy white rice or jasmine rice to soak up all that tasty sauce. For a complete meal, I like to add some steamed broccoli or snap peas on the side – they’re great for balancing out the sweetness of the pineapple sauce. If you want to keep the tropical theme going, try serving them with some coconut rice instead of plain rice, or add a simple Asian-style coleslaw dressed with rice vinegar and sesame oil. You could also set these out as appetizers with little toothpicks for a party – they disappear fast!

Storage Instructions

Keep Fresh: These tasty Hawaiian pineapple meatballs will stay good in an airtight container in the fridge for up to 4 days. The sauce might thicken a bit when chilled, but that’s totally normal. They’re perfect for meal prep and actually taste even better the next day once the flavors have had time to mingle!

Freeze: Want to make a big batch? These meatballs freeze really well! Let them cool completely, then pop them into a freezer-safe container with the sauce and freeze for up to 3 months. I like to portion them out before freezing so I can grab just what I need.

Warm Up: To reheat, simply place them in a pan over medium-low heat until warmed through, or microwave in 30-second intervals, stirring in between. If the sauce seems too thick after reheating, just add a splash of water or pineapple juice to thin it out. They’ll taste just as good as when you first made them!

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 50-55 g
• Fat: 40-45 g
• Carbohydrates: 60-70 g

Ingredients

• 1 pound minced beef
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 can pineapple chunks (8 ounces), with juice set aside
• 1/3 cup water, or as needed
• 1/4 cup brown sugar
• 2 tablespoons corn starch
• 1/4 cup white vinegar
• 1 tablespoon soy sauce
• 1 green bell pepper, diced

Step 1: Prepare and Shape the Meatballs

In a large bowl, combine ground beef, ginger, garlic powder, and black pepper.

Mix the ingredients together until well combined.

Once mixed, shape the mixture into 1 1/2-inch balls, ensuring they are roughly the same size for even cooking.

Step 2: Cook the Meatballs

Sauté the formed meatballs in a large skillet over medium-high heat.

Cook them until they are browned on all sides, which should take about 10 minutes.

Once browned, transfer the meatballs onto a plate and set them aside, while keeping the drippings in the pan for the sauce.

Step 3: Prepare the Sauce Mixture

As the meatballs are browning, start preparing the sauce.

Pour pineapple juice into a liquid measuring cup and set the pineapple chunks aside for later use.

Add enough water to the pineapple juice to make a total of 1 cup of liquid.

In a separate small bowl, mix brown sugar with cornstarch until thoroughly combined.

Step 4: Make the Sauce

Using the skillet with the reserved pan drippings, add in the pineapple juice and brown sugar mixtures.

Stir in the vinegar and soy sauce, then bring the mixture to a boil.

Allow it to cook for 2 to 3 minutes until the sauce thickens.

Stir regularly to prevent any lumps.

Step 5: Simmer Meatballs with Sauce and Vegetables

Return the browned meatballs to the skillet.

Add the reserved pineapple chunks and some sliced green pepper.

Let the mixture simmer until the meatballs are cooked through and no longer pink inside, which will take approximately 10 minutes.

Ensure the internal temperature of the meatballs reaches at least 160 degrees F (71 degrees C) using an instant-read thermometer.

Step 6: Serve

Once cooked, the meatballs are ready to be served.

Enjoy this delicious dish as is or pair it with rice or noodles for a more complete meal.