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Kahuna Meatballs

Kahuna Meatballs
Total Time:
about 2 1/2 hours
Active Time:
20 minutes


1 fresh pineapple, cored and peeled
1 medium red onion
2 medium red (or green) bell peppers
1 lb fresh jalapeño-cheddar meatballs
1/3 cup brown sugar
1 tablespoon cornstarch
1/3 cup reduced-sodium soy sauce
1 tablespoon sriracha
1 (12-ct) package Hawaiian sweet rolls (optional)


  1. Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.
  2. Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.
  3. Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

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Nutritional Information

CALORIES (per 1/6 recipe) 230kcal; FAT 8.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 40mg; SODIUM 940mg; CARB 27g; FIBER 2.00g; SUGARS 20g; PROTEIN 13g; CALC 4%; VIT A 15%; VIT C 120%; IRON 10%

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