Description
These Hawaiian Meatballs are a deliciously sweet and savory dish combining tender meatballs with vibrant bell peppers, pineapple chunks, and a tangy BBQ sauce. Cooked in a skillet for an easy weeknight meal, they’re served over rice and garnished with fresh green onions and sesame seeds for a perfect balance of flavors and textures.
Ingredients
Scale
Main Ingredients
- 25 frozen meatballs
- 1 cup BBQ sauce
- 1-2 bell peppers, cut into chunks (red and orange preferred)
- 1 (15-ounce) can pineapple chunks (reserve 2-3 tablespoons juice)
- ¼ teaspoon ground ginger (optional)
For Serving
- Rice (cooked, as desired)
- Sliced green onion
- Sesame seeds
Instructions
- Cook the Meatballs: In a large skillet or pan, heat the frozen meatballs over medium heat according to the package instructions until fully cooked and heated through, ensuring they are browned evenly on all sides.
- Prepare the Sauce: While the meatballs cook, combine BBQ sauce, reserved pineapple juice, and ground ginger (if using) in a small bowl, stirring until well blended.
- Add Vegetables and Pineapple: Add the bell pepper chunks and pineapple chunks along with their juice into the skillet with the meatballs.
- Combine and Simmer: Pour the prepared BBQ sauce mixture over the meatballs and vegetables, then stir everything gently to coat evenly. Bring the skillet to a simmer and cook for 5-7 minutes until the sauce thickens slightly and the bell peppers soften but remain slightly crisp.
- Serve: Spoon the Hawaiian meatballs and sauce over cooked rice. Garnish generously with sliced green onions and sesame seeds for added flavor and crunch.
Notes
- You can use fresh meatballs if preferred, adjusting cooking time as needed.
- Ground ginger adds a subtle spicy warmth but can be omitted if desired.
- Bell peppers add sweetness and color—feel free to use any color you like.
- Serve over white, brown, or jasmine rice based on your preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
