Pineapple meatballs are a retro classic that still satisfies! Ground beef meatballs meet pineapple and bell peppers, all in a tangy tomato pineapple sauce. Just add rice for a delicious and flavourful dinner.

Pineapple meatballs in skillet.

There are many variations of pineapple meatballs, but this one is my favourite. I love the plentiful tangy tomato and pineapple sauce and the easy, oven-baked meatballs!

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Ingredients and substitutions

Ingredients for Pineapple Meatballs.

Ground Beef – starting with lean or extra lean ground beef is ideal, to minimize the fat. If you only have medium ground beef on hand, it will work, though the meatballs will cook off more fat and may be a bit looser as a result.

Canned Pineapple Chunks – A typical-size can of pineapple chunks in juice or syrup is all that’s needed.

Dried Breadcrumbs – I recommend plain dried breadcrumbs if possible. Seasoned dried breadcrumbs are often seasoned with Italian herbs and spices, which isn’t the best flavour combination with this sauce.

Red Bell Peppers – A red bell pepper will provide the best colour to this dish, but a yellow or orange bell pepper is fine as well. I don’t love using green bell pepper here, but if you feel differently, go ahead and use it.

Apple Cider Vinegar – apple cider vinegar makes for a lovely, tangy sauce. If you don’t have apple cider vinegar, you can substitute white distilled vinegar.

Heinz Chili Sauce – I highly recommend using Heinz Chili Sauce if you can, for best results. That said, I have also included a DIY chili sauce recipe below that will work in a pinch. I don’t recommend using a homemade canned chili sauce, as it is probably too chunky and often contains additional savoury spices that may not blend well with this sauce.

Brown Sugar – I generally use light brown sugar, but dark brown sugar will also work. You can tweak the brown sugar amount slightly to your taste for sweet and sour balance. If you find the sauce a bit too sweet, reduce the brown sugar to 3 Tablespoons.

Chili Sauce substitute recipe

  • 3/4 cup tomato sauce or tomato puree
  • 2 1/2 Tablespoons white vinegar
  • 1 1/2 Tablespoons white or brown sugar
  • 1 Tablespoon tomato paste
  • 1/4-1/2 teaspoon salt
  • Generous pinch of garlic powder and onion powder
  • Pinch of allspice and dry mustard

Mix all of the ingredients in a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer until reduced thickened about 20-25 minutes.

How to make pineapple meatballs

Meatball ingredients in bowl.
1
Meatballs formed and placed on baking sheet.
2
Sauce ingredients in skillet.
3
  1. Add all the meatball ingredients to a bowl and mix to combine well.
  2. Form the meatballs and place them on a foil-lined and greased baking sheet. Pop them into the oven to bake for 18-20 minutes.
  3. Meanwhile, add the sauce ingredients to a skillet. Stir to combine.
Sauce after heating.
4
Thickening sauce with cornstarch mixture.
5
Adding cooked meatballs to the skillet with the sauce.
6
  1. Bring the sauce to a boil, then reduce heat and simmer.
  2. Thicken sauce with the cornstarch mixture.
  3. Add the cooked meatballs to the skillet. Cook together with the sauce until the sauce coats the meatballs well.

What to serve with pineapple meatballs

These pineapple meatballs pair perfectly with rice. I prefer long-grain rice, but any rice you have or enjoy is fine. If you want to add a vegetable, broccoli or green beans are perfect.

Pineapple meatballs in skillet with spoon.

Making ahead, storing and freezing

You can easily make this one ahead refrigerate and rewarm on the stove-top over medium-low heat. If the sauce is too thick when reheating, simply add a splash of water to loosen it.

The meatballs in sauce should freeze well for up to 3 months.

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Pineapple meatballs in skillet.

Get the Recipe: Pineapple Meatballs

A retro classic that still satisfies! Ground beef meatballs meet pineapple and bell peppers, all in a tangy tomato pineapple sauce.
4.67 stars from 3 ratings
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 5 servings

Ingredients

Meatballs:

  • 1 lb. lean ground beef
  • 1/2 cup plain dried breadcrumbs
  • 6 Tablespoons milk
  • 1 large egg, lightly beaten
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 Tablespoons cold water

Pineapple Sauce:

  • 1 1/2 cups canned pineapple chunks with juice, *see Note 1 below
  • 3/4 cup Heinz Chili Sauce, *see Note 2 below
  • 1/2 cup red bell pepper, cored, seeded and cubed
  • 1/4 cup soy sauce, low-sodium recommended
  • 1/4 cup apple cider vinegar, or white vinegar
  • 1/4 cup brown sugar, packed

For thickening:

  • 2 1/2 Tablespoons cornstarch
  • 1/2 cup water

Instructions
 

Make the meatballs:

  • Preheat oven to 475F (regular setting/not fan-assisted). Line a baking sheet with aluminum foil and spray or grease the foil. Set aside.
  • In a large bowl, add all of the meatball ingredients except the cold water. Use a wooden spoon to stir together until well combined. Sprinkle the cold water over the mixture and mix in.
  • Using a measuring Tablespoon, scoop out rounded Tablespoons of meat and form into a meatball. Place onto the prepared baking sheet. Repeat with the remaining meat mixture. You should get 24-25 meatballs.
  • Place the meatballs into the preheated oven and bake for 18-20 minutes or until cooked through.

Make the sauce:

  • Add the pineapple, chili sauce, red peppers, soy sauce, vinegar and brown sugar to a large skillet. Heat over medium heat, stirring occasionally, until the mixture comes to a boil. Meanwhile, in a small bowl, mix together the cornstarch and cold water until smooth. Add the cornstarch mixture to the skillet and cook, stirring, until the sauce thickens.
  • When the meatballs are done, remove from the oven. Transfer the cooked meatballs to the skillet with the sauce. Cook together with the sauce until the meatballs are nicely coated with sauce.
  • Serve immediately with cooked rice and a green vegetable, if you like.
  • Store leftovers in the refrigerator for 2-3 days. The cooked meatballs and sauce will also freeze well up to 3 months.

Notes

Note 1: I usually spoon out about 1 1/2 cups of pineapple chunks, then pour the juice into the measuring cup until it reaches the 1 1/2 cup level on the measuring cup.
Note 2: I highly recommend using Heinz Chili Sauce if you can, for best results. That said, I have also included a DIY chili sauce recipe below that will work in a pinch. I don’t recommend homemade canned chili sauce, as it is probably too chunky and often contains additional spices that may not blend well in this sauce.
Chili Sauce substitute recipe:
3/4 cup tomato sauce or tomato puree
2 1/2 Tablespoons white vinegar
1 1/2 Tablespoons white or brown sugar
1 Tablespoon tomato paste
1/4-1/2 teaspoon salt
Generous pinch of garlic powder and onion powder
Pinch of allspice and dry mustard
Mix together in a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer until thickened, about 20-30 minutes. 
Cuisine: American, Canadian
Course: Main Course
Author: Jennifer Maloney
Serving: 1serving, Calories: 330kcal, Carbohydrates: 42g, Protein: 25g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 94mg, Sodium: 1639mg, Potassium: 698mg, Fiber: 3g, Sugar: 26g, Vitamin A: 862IU, Vitamin C: 31mg, Calcium: 89mg, Iron: 4mg
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