If you’re on the hunt for the best meatball recipe, you’re in the right place! From homemade meatball recipes to frozen options from the grocery store, this list will give flavors for the whole family to enjoy. 

Some of my favorite recipes can be found on this list, and all of them have the best flavor! 

The fun part about making all these different recipes is that you get to use a variety of sauces. 

Here, you’ll find pork meatballs, ground turkey options, and so many other great meatballs with easy ingredients. 

The link to all these delicious meatballs is that they have a quick cook time and amazing flavor. Is there anything better than having options when it comes to juicy meatballs? 

This list is the best way to try fun new flavors! 

Meatball Recipes

With simple ingredients and a little bit of time, you can make a delicious dish with so many uses.

Game day, weeknight meals, party appetizers, or a make-ahead snack… The possibilities and flavor combinations are endless.

Search through our top 10 recipes with meatballs and find your favorite — or make them all!

We also have 10 Quick and Easy Bite Size Meals that can be made ahead and frozen. They’re perfect for toddler lunches or appetizers, and you can also serve them for dinner with your favorite sides. 

Best Tips for Different Meatball Recipes

• Avoid tough, dry meatballs.

This starts from the very beginning of the recipe! Use ground meat (or a combination of two kinds) with a good fat ratio and consider adding extra moisture with milk or broth.

It’s also extremely important that you don’t overwork the meat mixture! Combine ingredients by hand just until incorporated, then let everything rest before scooping.

• Create evenly-sized and perfectly round balls.

Portion out the mixture with cookie scoops. It’s faster and easier than doing it by hand, and it guarantees that each batch will be done at the same time.

Gently roll each portion between your hands and avoid packing them tightly. For a smooth surface, wet hands with a little water first.

• Make ahead and freeze.

Once portioned and formed, arrange meatballs on a parchment-lined baking sheet and freeze until solid — about 1 hour. 

Transfer frozen meatballs to a freezer-safe storage bag or airtight container and use within 2 to 3 months.

For recipes with meatballs that include a sauce, simply make the sauce fresh while reheating instead of freezing them together.

Recipe for Italian Meatballs

If you’re wondering what is the difference between Italian meatballs and regular meatballs, the answer is simple: size and seasonings. 

Italian-style meatballs are smaller than American meatballs — about 2 to 3 inches across — and slightly bigger than Swedish meatballs.

Also, grated parmesan and oregano are staples in any recipe for Italian meatballs, but they can include other seasonings as well.

Italian Herb Baked Meatballs are always a winner, featuring classic Italian flavors you know and love. These are so delicious they don’t need anything else — not sauce, not pasta, not even a fork! 

Transform your favorite cheesy Italian dish into moist, flavorful Chicken Parmesan Meatballs — ready in just 30 minutes! Serve with extra marinara, garlic butter, or creamy alfredo. 

Crockpot Italian Meatballs with Marinara have all the flavors you love, packed into scrumptious bite-sized form. It’s so easy to make a big batch in the oven, and they freeze beautifully! These would be some of the best meatballs to make meatball subs with! 

Packed with 3 Italian cheeses, these Cheesy Mozzarella Stuffed Meatballs are deliciously fun to eat! Enjoy alone or on top of a big pile of spaghetti. You can’t go wrong with this great recipe! 

Unique Meatball Recipes

If you’re tired of the same ol’ combinations found in classic meatball recipes, try one of these twists!

Whether it’s a delicious combo of ingredients or a drool-worthy sauce, these unique meatball recipes will have everyone asking for seconds.

Balsamic Meatloaf Meatballs are incredibly tender and ready in a fraction of the time as a traditional loaf. It’s a kid-friendly, poppable form of our famous meatloaf recipe.

Buffalo Chicken Meatballs capture all the flavors of your favorite wings, but in mess-free poppable form! Have extra wing sauce available for dipping, plus some blue cheese dressing and celery sticks.

Bacon Jalapeño Meatballs are incredibly moist and flavorful — and even better than the well-known popper appetizer. Have your favorite sauces and plenty of toothpicks ready!

Hawaiian Meatball Poppers are scrumptious alone or served with rice and vegetables. Even kids love the sweet and sour sauce! Make a big batch and freeze some for another meal. You can turn these into a full meal by pairing them with some mashed potatoes and garlic bread! 

Cheesy Tex Mex Meatballs are stuffed with gooey Colby Jack cheese and loads of taco flavor. Serve with your favorite Mexican side dishes or set out a platter for game day!

Bring an Asian flair to your dinner table with this Saucy Teriyaki Meatballs Recipe! Sweetened with pineapple juice and ready in 30 minutes, it’s an easy weeknight meal you can pair with rice.

Recipes with Meatballs FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Originally published October 2013, updated and republished September 2025

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The post Best Homemade All-Time Favorite Meatball Recipes appeared first on The Slow Roasted Italian.

Hawaiian Tortellini Salad

My favorite Hawaiian pizza is a hand-tossed crust with marinara sauce that is fully loaded with ham, pineapple, red onion, and peppers. 

I took all those amazing pizza flavors and transformed them into my newest summer salad creation!

It all starts with a rainbow of vegetables, ham, tortellini, and pineapple, of course. But the real magic is the dressing — a sweet, pineapple mixture with a little kick from ginger is the perfect complement to this fun and non-traditional Hawaiian tortellini pasta salad.

The flavors are so summery and refreshing that I could not stop eating it, though I did manage to share it with family and friends. What can I say, I love to feed people!

Hawaiian flavors are some of my favorites, so it’s no wonder I’ve used them in kabobs, meatballs, and even in a sweet dessert. 

And if you’re looking for a traditional Hawaiian pasta salad, check out my mac salad recipe!

Ingredient Notes and Substitutions

• Cheese Tortellini – I’ll usually grab a bag of frozen, but fresh works too. Cook according to the package directions, or for slightly less time if you plan on having leftovers.
  
• Ham – Ask for extra thick slices at the deli counter or look for ham steaks with the lunch meat and sausages. 
  
  You can also use leftover holiday ham — my orange honey glazed version would be perfect for this Hawaiian tortellini salad recipe!
  
• Veggies – Use a rainbow medley of orange bell peppers, English cucumber, red onion, and cherry tomatoes for tortellini salad with ham and pineapple.
  
  Feel free to swap the orange peppers for red or yellow, but avoid green as they would be too bitter. You can use regular cucumbers too (I suggest peeling them first) or swap for a garden fresh zucchini!
  
• Pineapple Tidbits – Not to be confused with pineapple chunks, canned tidbits are much smaller and easier to mix throughout this Hawaiian pasta salad with tortellini.
  
  Be sure to reserve the juice when you drain the pineapple — you’ll need some for the dressing!
  
• Creamy Dressing – Combine mayonnaise and sour cream for the base, then mix in reserved pineapple juice, Dijon mustard, and a little sugar. 
  
  Greek yogurt is a good swap for the sour cream if needed.
  
  I like to use garlic paste and ginger paste to save some extra work (find them with the produce), but you can use finely minced garlic cloves and freshly grated garlic root if you’d like.

Tips and Tricks to Make the Best Hawaiian Pasta Salad with Tortellini

• Chop all the veggies into similar sizes.

This makes pasta salad easier to eat, and you’re guaranteed to get a little bit of everything in each bite.

I’ve got a handy kitchen hack for slicing cherry tomatoes too — all you need are a couple of Tupperware lids!

• Adjust the amount of dressing to your liking.

The amounts listed give you a thick, creamy coating on this Hawaiian tortellini salad, but some may prefer a lighter version.

In that case, start with half of the dressing and see what you think. You can drizzle in a little more at a time until it looks just right, then save the rest for refreshing leftovers.

• Let it chill for an hour before serving.

There’s nothing wrong with serving this Hawaii tortellini pasta salad right away. Trust me, I hardly ever wait!

But giving it some time in the fridge allows all the flavors to meld together, plus the pasta will soak up a bit of the dressing too. 

Prep Ahead

• Dice ham
• Chop veggies
• Mix dressing

Kitchen Tools You Will Need

• Large Pot and Strainer for the tortellini.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Salad Bowl – My favorite for serving pasta salad, Hawaiian or otherwise!
• Mason Jar – I absolutely love these for homemade salad dressing — shake and store with ease! 
• Salad Tongs – These bamboo hands help to toss everything gently and are attractive enough for serving as well.

Serving Suggestions

With meat, veggies, and cheese-stuffed pasta, this dish is filling enough for a meal. But it’s also a great option for potluck and cookouts!

Pair Hawaiian tortellini salad with pulled pork sliders or teriyaki chicken and a big bowl of tropical fruit salad.

Storing Hawaiian Tortellini Pasta Salad

Leftovers will keep for 2 to 3 days in the refrigerator. Any longer and it will start to get watery. The veggies and pasta will soften quite a bit too.

Store tortellini salad with ham and pineapple in an airtight container for the best texture and toss with a little extra dressing if they seem dry.

Hawaiian Tortellini Salad Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Hawaiian Tortellini Salad

Make Hawaiian Tortellini Salad with ham, pineapple, colorful veggies, and cheesy tortellini — plus an outstanding pineapple-ginger dressing!

Course Salad

Cuisine Hawaiian

Method Stovetop

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 451cal

Author Donna Elick

Equipment

• salad bowl
• bamboo salad hands
• mason jars
• chef's knife
• 4 quart sauce pan
• cutting board

Ingredients

Salad

• 19 ounces frozen cheese tortellini or fresh
• 2 orange bell peppers cut into bite size pieces
• 1 English cucumber cut into quarters and sliced
• 1/2 medium red onion thinly sliced
• 16 ounces cherry tomatoes halved
• 2.5 cups diced ham
• 14 ounces pineapple tidbits in 100% pineapple juice (reserve the juice)

Dressing

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup pineapple juice reserved from the can of pineapple tidbits
• 1 tablespoon granulated sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic paste or fresh grated garlic
• 2 teaspoons ginger paste or fresh grated ginger
• 1 teaspoon coarse ground black pepper

Instructions

• Bring a large pot of water to a boil. Cook tortellini according to directions on the package. Drain and set aside once cooked.
• Chop ham and vegetables and set aside. Reserve pineapple juice for the dressing. Set aside. Combine salad ingredients in a large bowl. Set aside.
• To a pint size mason jar, add dressing ingredients. Cover with lid and shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.
• Serve and enjoy.

Video

Notes

Salad is excellent the next day. If you like a lighter dressing coating make 1/2 of the dressing recipe. This gives it a nice and thick coating.

If you do not have ginger paste, you can use finely diced fresh ginger or ground ginger to taste (start with 1/4 teaspoon).

This is a fantastic make ahead salad. When making ahead, use 1/2 of the dressing when preparing the salad. Reserve the remaining dressing to pour over the salad before you serve. This will keep the salad nice and creamy. If you use all of the dressing initially your pasta may soak up all the dressing.

Nutrition

Serving: 1 | Calories: 451cal | Carbohydrates: 48g | Protein: 20g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 970mg | Sugar: 17g | Fiber: 5g | Calcium: 140mg | Iron: 3mg

Originally published April 2016, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Hawaiian Tortellini Salad appeared first on The Slow Roasted Italian.

At the heart of any Hawaiian lunch plate is the humble macaroni salad! If you’re on the hunt for delicious salads, add this simple dish to your list! 

I love this simple recipe – and I think you will, too. It’s one of those side dishes that have the perfect creamy texture with a little bit of prep work needed. 

Amazing recipes like this use simple ingredients to make the perfect texture. Forget about traditional macaroni salad, and try my most popular side dish. 

There’s a good reason that this Hawaiian dish is a great addition to any main course. 

The green onions, the creamy dressing, and the cooked pasta create a new family favorite. If you’re a fan of Hawaiian cuisine, this easy recipe needs to happen! 

Hawaiian Macaroni Salad Recipe

Incredibly tasty and budget-friendly, this is one easy pasta salad recipe that you’ll want to make again and again!

The concept of noodles and vegetables tossed in dressing can be found around the world, but the combination of flavors used is unique to this string of islands.

Creamy homemade dressing with a touch of brown sugar adds a delightful sweetness to this Hawaiian mac salad. 

And tiny bits of red onion, celery, scallions, and carrot add texture and crunch for one delicious bite!

There’s one secret ingredient that you won’t want to miss — apple cider vinegar! It adds just the right amount of bite without leaving an unpleasant aftertaste.

I love the sweet and tangy flavor of so many Hawaiian-style dishes. 

From ham and beef kabobs to BBQ pulled pork sliders, there are plenty of options to have you dreaming of sandy beaches.

Hawaiian Mac Salad Recipe Tips and Tricks

• Don’t skip the apple cider vinegar! Tossing the hot, drained noodles with this ingredient allows them to really soak up that tangy flavor. 
  
  For extra zip, you can add some to the dressing as well.
  
• Follow the steps carefully. The noodles need time to soak up the ACV while you prepare the dressing. 
  
  Also, mixing the warm pasta with a portion of the dressing and the firmer vegetables helps create a nice creamy dish.
  
• Chill well before serving. Chill the Hawaiian style macaroni salad for 1 hour in the refrigerator before adding the last of the ingredients, then chill again for 3 to 4 hours for best results.
  
• Time saving tip: Look for pre-grated carrots in the produce department of your local store. It takes time to do shredded carrots, but sometimes I do this while the pasta cooks. 
  
  Or, get thick grated carrot pieces by putting whole, peeled carrots through the grater attachment of your food processor. It’s much faster than a box grater! 

Hawaiian Pasta Salad Serving Suggestions

This Hawaiian macaroni salad recipe is a staple of the traditional “plate lunch” that is common across the islands.

It includes this creamy side, a big scoop (or two) of rice, and some sort of protein, while a “mixed plate” has an additional entree for a heartier meal.

Pulled pork or teriyaki chicken are great choices, or try smoked salmon for something a bit lighter.

Hawaiian Style Macaroni Salad Kitchen Tools

• Large Pot and Strainer for the pasta
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Hawaiian Macaroni Salad FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Authentic Hawaiian Macaroni Salad (Easy Recipe)

Hawaiian macaroni salad is a deliciously creamy side that’s the perfect balance of tangy and sweet. Try this easy pasta salad recipe today!

Course Side Dish

Cuisine Hawaiian

Method Stovetop

Prep Time 20 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 -10

Calories 526cal

Author Donna Elick

Equipment

• mixing bowls
• dutch oven
• strainer
• serving bowl

Ingredients

• 1 pound elbow macaroni
• 1 tablespoon apple cider vinegar
• 1 1/2 cups mayonnaise
• 1/2 cup whole milk
• 1 teaspoon black pepper
• 1/2 teaspoon sea salt or Himalayan sea salt
• 1 tablespoon brown sugar
• 1/4 red onion diced small
• 1 1/2 cups carrots grated
• 2 stalks celery diced
• 3 scallions sliced

Instructions

• In a large pot of boiling salted water, cook the macaroni noodles until they are very plump (several minutes longer than recommended cook time).

  Drain pasta. Sprinkle apple cider vinegar over the pasta and toss to combine.
• Place the pasta in a large mixing bowl and cover with plastic wrap. Allow the apple cider vinegar to soak into the pasta for about 15 minutes.
• Meanwhile, whisk together mayonnaise, milk, pepper, salt, and brown sugar. Taste mixture and adjust seasoning to taste. You can also add additional apple cider vinegar to this dressing mixture for a bit of extra zing.
• Pour half of the dressing mixture over the pasta and add the red onion and carrots. Toss together (the pasta should still be warm). Cover with plastic wrap (or a lid) and refrigerate for about 1 hour until pasta has cooled completely and the dressing mixture has soaked into the pasta.
• Toss salad with remaining dressing, celery, and scallions. Refrigerate, covered for 3-4 hours longer.
• Serve pasta alongside traditional Hawaiian mixed plate dishes.

Notes

1. Serve pasta alongside traditional Hawaiian mixed plate dishes.
2. Keep refrigerated in an airtight container for 3-4 days.
3. We use pre-grated carrots from the produce department at the grocery store. You can also make matchstick carrot pieces by putting whole, peeled carrots through the grater attachment on your food processor.
4. Tossing the hot pasta with the apple cider vinegar allows the noodles to really soak up the flavor. Mixing a portion of the dressing and some of the vegetables with the warm pasta aids in making a nice creamy salad.
5. Adjust the seasonings to your personal taste. You can also vary the add-ins. Some diced ham and pineapple and a little extra brown sugar in the dressing would be delicious! Bacon or kahlua pork would also be yummy.

Nutrition

Serving: 1 | Calories: 526cal | Carbohydrates: 48g | Protein: 9g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 447mg | Sugar: 5g | Fiber: 3g | Calcium: 53mg | Iron: 1mg

Originally published March 2022, updated and republished April 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Authentic Hawaiian Macaroni Salad (Easy Recipe) appeared first on The Slow Roasted Italian.

Hawaiian Kabobs

Nothing says summertime like a backyard barbecue, and these Hawaiian skewers add a tropical flair to the usual burgers and dogs.

But you can also make this recipe for breakfast. How? Hashbrown tater tots, of course!

I like to add one to each end of the skewer so they cook up to crispy perfection, but you could easily leave them off for a more classic take on this dish.

Be sure to try more of my easy grilled skewer recipes like Bourbon BBQ Chicken or Ranch Chicken with Bacon.

There’s even another version of these Hawaiian shish kabobs made with beef!

Ingredient Notes and Substitutions

• Ham – Use fully cooked steaks or leftovers for ham and pineapple kabobs.
  
  If the pork is raw, it won’t have enough time to cook through before the other ingredients start to burn.
  
• Pineapple – I used freshly cut pineapple chunks, but feel free to use canned or frozen (and thawed) if needed.
  
• Veggies – Red and green bell pepper, plus a crisp red onion, add color and flavor to these Hawaiian kabobs. Zucchini would be a tasty addition too!
  
• Glaze – Start with a base of olive oil, then add pineapple juice and brown sugar for sweetness.
  
  Soy sauce adds a savory layer, while apple cider vinegar brings out the tang and acidity. Finally, garlic and ginger add a little heat and round everything out.
  
  Feel free to make this ahead of time and store it in the refrigerator in a jar! Saves a bit of time when you’re ready to assemble.
  
• Tater Tot Rounds – Also known as hashbrown tots, I like to add these when making this recipe for breakfast. Feel free to leave them off if you prefer.

Tips and Tricks to Make Grilled Hawaiian Skewers

• Soak wooden skewers.

There’s nothing worse than watching your grilled ham go up in flames! Soaking skewers in water for at least 30 minutes ensures they won’t catch fire.

You could use metal skewers instead, which are also reusable. They’re usually too hot to eat from, though, so I recommend sliding everything off once cooked.

• Oil the grates before grilling.

Ask me how I know! Without oil, the ham and pineapple will stick to the grill and rip off when you try to flip the skewers.

Be sure to scrape off any leftover charred bits before grilling too.

• Cut everything the same size.

Not only will everything cook evenly this way, but it will be easier to fit a few different ingredients into your mouth at once.

• Reduce the sauce.

If you’re short on time, feel free to brush the glaze on right after mixing and throughout the cooking process.

However, it will coat the grilled shish kabobs so much better if you give it a chance to thicken first!

Prep Ahead

• Slice ham into 1-inch pieces
• Chop bell peppers, pineapple, and onion
• Make the glaze
• Soak skewers

What You’ll Need for this Recipe

• Outdoor or Countertop Grill
• Medium Saucepan – For making the sticky glaze.
• Wooden Skewers – I typically prefer metal, but wooden ones are better for potlucks and parties so you don’t have to worry about losing them.
• Basting Brush – I like this one over the silicone ones.
• Long Tongs or Barbecue Gloves for flipping the skewers
• Meat Thermometer – Never second guess if grilled meats are safe to eat! A quick-read digital thermometer provides fast and accurate results.

Serving Suggestions

It’s not a true Hawaiian feast without a side of mac salad! Steamed rice will round out your plate and soak up that delicious glaze.

You could also pair grilled shish kabobs with a big bowl of colorful fruit, sweet potato fries, or a fresh green salad.

Storing and Reheating Ham Kabobs

Wrap cooled skewers in foil or slide everything off into an airtight container. Refrigerate for up to 3 days.

If whole, you can toss Hawaiian kabobs back on the grill until warmed through. Otherwise, warm the ham, pineapple, and veggies in the microwave or in a skillet on the stove.

Hawaiian Shish Kabobs FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Grilled Hawaiian Kabobs with Ham and Pineapple

Hawaiian Kabobs are a portable meal, and nothing beats grilled ham and pineapple with a sweet and tangy sauce. Ready in minutes!

Course Main

Cuisine Hawaiian

Method Grill

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 233cal

Author Donna Elick

Ingredients

Glaze

• 6 ounces pineapple juice
• 1/4 cup extra virgin olive oil
• 1/4 cup light brown sugar
• 1/4 cup low sodium soy sauce
• 1/4 cup apple cider vinegar
• 2 teaspoons ginger paste or minced ginger
• 3 cloves garlic minced

Kabob

• 14 ounce fully cooked Jones Dairy Farm Ham Steaks cut into 1" pieces
• 1 red pepper cut into 1″ pieces
• 1 green bell pepper cut into 1″ pieces
• 1 fresh pineapple cut into 1″ chunks
• 1/4 red onion cut into 1″ pieces
• extra cooking oil for preparing grill grates
• 1 bag tater tots rounds

Instructions

• Soak 8 wood skewers in water for at least 30 minutes, this helps keep them from burning.
• In a medium saucepan, over medium high heat, combine glaze ingredients. Whisk until well combined. Stir occasionally, until the liquid is reduced by half (you can skip this step but I love the thick coating of sauce on the kabobs).
• Meanwhile, prep the pineapple and veggies. Prepare tater tots according to package directions.
• Preheat grill to medium-high. Layer the ham, pineapple and veggies on skewers. Layer them so the ingredients are touching but not smashed together. Divide the ingredients out over 8 skewers.
• Wad a couple of paper towels into a ball and hold with grill tongs. Dip the wad of paper towels into a bowl of cooking oil. Rub paper towel over the hot grill grates to thoroughly coat them.
• Place the kabobs on the grill. Grill for 2 to 3 minutes per side until golden brown. Brush with reserved marinade when you place them on the grill and each time your turn the kabobs. Remove from the grill and top with hot tater tots. Serve and enjoy.

Nutrition

Serving: 1 | Calories: 233cal | Carbohydrates: 27g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 927mg | Sugar: 21g | Fiber: 2g | Calcium: 34mg | Iron: 1mg

Originally published June 2017, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Grilled Hawaiian Kabobs with Ham and Pineapple appeared first on The Slow Roasted Italian.

These tasty morsels can be dressed up or down depending on the occasion, whether you want a quick and easy meal or need a crowd-pleasing appetizer.

It’s also easy to double or triple this Hawaiian meatballs recipe. And once you make and try these tender meatballs with the tangy sweet sauce, you’ll be hooked and ready to make more! 

Trust me, you’ll want to have extra tucked away in the freezer for a quick and easy dinner or whenever a craving strikes! 

This is a great recipe to prep for freezer meals! It helps to cut down on the prep and cook time! Just have a freezer-safe container handy so that you can store them for later. 

Hawaiian Meatballs

Why buy a bag of frozen cocktail meatballs when you can make your own from scratch? (and no, I don’t have anything against frozen meatballs – I make delicious meals with them all the time!)

All you need is some ground beef, plus milk, eggs, breadcrumbs, and a few seasonings.

The secret to these sweet and sour meatballs is the deliciously sticky sauce. (and the sauce ingredients are super simple to grab!) 

Not only is it soaked into every bite, but it creates a glossy coating that lets these beauties shine! 

The cooked meatballs and the tangy sauce make the best flavor and taste!  

Looking for more meatball recipes? Check out the meatball meals roundup, with ten of our all-time favorite recipes. 

For healthier, low carb meatballs, check out this recipe!

Ingredients Needed For Sweet and Sour Meatballs

• Ground beef – An 80/20 blend is perfect for this Hawaiian meatball recipe, but I recommend going even leaner if you want to use a combination of beef and pork. 
  
  You could also use ground turkey. You could also use ground chicken to make chicken meatballs or turkey if you prefer.
  
• Bread crumbs – This, along with the eggs, acts as a binder to hold everything together. 
  
  Use the plain variety (without any extra flavors or seasonings) or try panko breadcrumbs for extra texture.
  
• Seasonings – A little onion powder, salt, and pepper are all you need to season the beef. Worcestershire sauce makes these taste extra savory.
  
• Milk – The breadcrumbs soak up this liquid, adding extra flavor and plenty of moisture to each of the sweet meatballs.
  
• Sweet and Sour Sauce – If you’re short on time, a bottle of your favorite from the store is just fine. 
  
  Personally, I like to use my homemade sweet and sour sauce recipe, and it only takes about 15 minutes to make. 
  
  I prefer this over any barbecue sauce recipe out there – and you might, too! 

Make Ahead Instructions

This Hawaiian meatballs recipe is the perfect make-ahead appetizer. Bake and refrigerate until it’s time to serve, then reheat right in the sauce!

You can also freeze Hawaiian meatballs for later, either raw or baked. 

It’s safe to store them in the sauce, or you can freeze them alone and make a fresh batch of sauce for serving.

• Cooked: Cool to room temperature, then freeze in a single layer on a baking sheet. Once firm, transfer to a storage bag or container and store for up to 2 months.
  
• Uncooked: Once formed, flash freeze in a single layer for 1 to 2 hours. 
  
  Store in a large Ziploc bag or airtight container, adding parchment between each layer if needed.

Serving Suggestions

Dinner Ideas

Serve a few sweet and sour meatballs over jasmine rice with a side of snow peas for an easy meal. 

We especially like to create delicious sliders by stuffing them into sweet Hawaiian rolls with extra sauce. 

Sometimes, I make these for the main course and that’s it! They’re a crowd pleaser! 

Appetizer Meatballs

You could even pair Hawaiian meatballs with some other party appetizers for game day or a themed party! 

Make a double batch, keep them warm in the crockpot, and let guests serve themselves.

Hawaiian Meatball Recipe FAQ

Storing and Reheating Sweet Tangy Hawaiian Meatballs

These delicious Hawaiian meatballs should last 3 to 4 days in the refrigerator when kept in an airtight container. You can store them right in the sauce for easy reheating.

For a quick snack, reheat your sweet and sour meatballs in the microwave on 50% power, using 30-second bursts. 

Covering the plate with plastic wrap or a paper towel will keep the meatballs nice and moist, and it also helps them to heat evenly.

Otherwise, pour everything back into a baking dish and pop them in the oven! 

Heat for 10 to 15 minutes at 350°F, or until warmed through. If frozen, add another 5 to 10 minutes to the cooking time.

Enjoy!

With love, from our simple kitchen to yours.

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Easy Baked Hawaiian Meatballs (One Pan Recipe) + Video

Hawaiian Meatballs capture all the best flavors of the Islands with lightly seasoned beef and a tangy pineapple glaze.

Course Appetizer

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 54 meatballs

Calories 31cal

Author Donna Elick

Equipment

• 9×13-inch casserole dish
• 1-tablespoon size scoop

Ingredients

• 1 pound lean ground beef
• 1 cup plain breadcrumbs
• 2 large eggs lightly beaten
• 1/2 cup milk
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh cracked black pepper
• 1 teaspoon Worcestershire sauce
• 3 cups sweet and sour sauce (1 batch of my recipe, or store bought sauce)

Instructions

• Preheat oven to 350°F.
• Add all ingredients to a large mixing bowl and use your clean hands or a mixing spatula to combine.
• Using a 1 tablespoon scoop to portion, lightly shape the scoops and use your hands to roll them into meatballs.
• Place meatballs in a 9×13-inch baking dish. Cover with sweet and sour sauce.

  Bake for 30 minutes, remove from oven, serve and enjoy!

Video

Notes

• Because serving sizes can vary, the nutrition shown here is for ONE meatball using my sweet and sour sauce recipe.

Nutrition

Calories: 31cal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 60mg | Sugar: 2g | Fiber: 1g | Calcium: 10mg | Iron: 1mg

Originally published October 2012. Updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Easy Baked Hawaiian Meatballs (One Pan Recipe) + Video appeared first on The Slow Roasted Italian.

To take it over the top — lots of cheese! It’s an easy-to-make, hearty dinner that will leave everyone begging for seconds. Have fun with this simple recipe – it’s sure to be a huge hit! 

Pineapple pasta with bacon is a great dish that combines sweet and savory flavors, into a hearty, very cheesy, and incredibly delicious pasta dinner.

We love tropical flavors, especially in dishes like Hawaiian macaroni salad and Grilled Hawaiian Beef Kabobs.

I think that this makes the perfect side dish or main meal. I’ve eaten this Hawaiian macaroni salad recipe both ways, and it never disappoints!

Every bite is loaded with extra flavor, giving it the perfect little kick of deliciousness. Every family member of mine who has ever tried it agrees that it has the perfect texture – and the tangy flavor can’t be topped. 

Once you see how simple the cooking process is, you’ll be hooked on this Hawaiian mac salad recipe.

Not only that, but you can easily make and take this to summer BBQs, family gatherings, and more to share this amazing Hawaiian macaroni salad with others. 

Gather the simple ingredients needed below to get started. Amazing recipes like this should be made asap! 

Hawaiian Pasta

A tasty dinner that will be a hit with kids and grown-ups alike, One Pot Hawaiian Pasta is sure to make it into your regular meal rotation.

For an added bonus? This pasta with bacon is incredibly easy to make with very little cleanup afterward! 

If you are looking for other one pan pasta recipes, I highly recommend this Cheesy Pizza Pasta and this Greek Chicken One Pot Pasta.

Ingredient Notes and Substitutions

• Bacon & Cubed Ham – I highly recommend that you use both as they have different textures and flavors. 
  
  Feel free to use leftover holiday ham — the flavors from my maple glazed recipe would be extra tasty with this pineapple pasta!
  
• Red Bell Peppers – Any color will do, really, though yellow and orange are much sweeter than green.
  
• Pineapple – Opt for canned pineapple chunks or tidbits and drain the juices really well. You can use fresh pineapple as well, but canned is easier. 
  
• Tomato Sauce – I like to use San Marzano whenever possible. This variety of tomatoes is sweeter, not that acidic, and the flavor is amazing.
  
• Cheese – Mozzarella and sharp cheddar make a tasty combo! You can swap either for your favorite — just use freshly grated so it melts down really well.
  
• Dried Basil – This is optional, but it adds a nice, subtle flavor to Hawaii pasta.

You’ll also need to have dry elbow macaroni to make this Hawaiian style macaroni salad. 

Hawaii Pasta Tips and Tricks

• Save Some Time. Buy cooked bacon or bacon crumbles, crisp the strips in the oven or air fryer, or skip it altogether if you don’t like bacon.
  
• Make It Extra Creamy. Stir 1 cup of cream (not milk!) into the cellentani pasta while it is cooking. This gives the perfect creamy texture. 
  
• Stir Often. This will help prevent the pasta from sticking to the bottom of the pan.
  
• Too Dry? If the pasta absorbs all the broth, you can add 1 cup of water to continue cooking and avoid from drying it out.
  
• Add A Kick. A dash of red pepper flakes or your favorite hot sauce will certainly spice things up!

Don’t forget that you can add toppings as well like diced green onions or diced red onion. A little bit adds a lot of flavor to your lunch plate or dinner meal! 

Storing and Reheating Pasta With Bacon

Allow your Hawaii pasta to cool, then transfer it to an airtight container and refrigerate for 3 to 4 days.

Leftovers are best reheated on the stove with a splash or two of water or broth. Stir frequently until the cheese is nice and melty and everything is warmed through.

Hawaiian Pasta FAQ

What is a substitute for cellentani pasta? 

Choose any other noodle with a similar size! 

Penne and rigatoni are the most common alternatives, but even good ol’ fashioned macaroni would be tasty in this pineapple pasta recipe.

  Can you cook pasta with bacon? 

Yes and no. Certainly don’t add raw bacon to a pot of boiling noodles! 

You can, however, include cooked bacon pieces in a one pot meal where the pasta cooks with the other ingredients.

  What to serve with Hawaiian pasta? 

Since this dish has all the flavors of the popular pizza, the side dish options are pretty similar! It’s hearty enough for a meal on its own, but a side salad never hurts.

You can even pair pineapple pasta with sweet Hawaiian rolls or homemade breadsticks!

Enjoy!

With love, from our simple kitchen to yours.

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One Pot Hawaiian Pasta + Video

Hawaiian Pasta is a quick and easy 30 minute dinner recipe that features pineapple, pork and pasta, cooked together in one pot!

Course Main

Cuisine Hawaiian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 500cal

Author Donna Elick

Ingredients

• 8 slices smoked bacon chopped
• 16 ounces cubed ham
• 1 red bell pepper chopped
• 20 ounces pineapple tidbits drained
• 1 tablespoon garlic minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 15 ounce can tomato sauce
• 8 ounces dry cellentani pasta
• 2 cups chicken broth low sodium
• 1 cup mozzarella cheese shredded
• 1 cup sharp cheddar cheese shredded
• cilantro chopped

Instructions

• Slice bacon into small pieces.
• Place a large cast iron pan or deep skillet over medium heat, add bacon to it while the pan is still cold. Cook bacon until crisp stirring occasionally.
• Remove bacon from the pan once crispy and place on a paper towel lined plate to drain. Discard the bacon grease from the pan, leaving only about 1-2 tablespoons.
• Add cubed ham to skillet. Cook, stirring frequently, until ham is browned, for about 2-3 minutes.
• Add chopped red bell pepper and half of the pineapple tidbits. Cook for about 1 minute, stirring occasionally.
• Add minced garlic, basil, salt and pepper. Stir to combine.
• Add tomato sauce, pasta and chicken broth, stir to combine.
• Bring mixture to a boil, then cover with a lid and cook over low-medium heat until pasta is tender, about 15 minutes. Stir often, to make sure pasta does not stick to the bottom of the pan, if needed add more broth or water, 1 cup at a time.
• When pasta is cooked, cover with cheese and stir to combine. Remove from heat.
• Stir in remaining pineapple if desired and reserved crispy bacon.
• Garnish with chopped cilantro before serving.

Video

Nutrition

Serving: 1 | Calories: 500cal | Carbohydrates: 52g | Protein: 37g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 2394mg | Sugar: 20g | Fiber: 4g | Calcium: 273mg | Iron: 3mg

Originally published May 2018, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post One Pot Hawaiian Pasta (30 Minute Recipe) + Video appeared first on The Slow Roasted Italian.

Hawaiian Pulled Pork

Make Hawaiian pulled pork in the crock pot for the perfect laid-back dinner that is easy to make but tastes like a million bucks.

Especially when it’s scorching hot outside! No one wants to slow roast pork in the oven and heat up the whole house. That’s where a slow cooker saves the day.

With some color and texture from crunchy coleslaw and a gorgeous slice of grilled pineapple, these Hawaiian pulled pork sliders are anything but ordinary.

I’ve got plenty more recipes for you to try too! Make a chipotle honey version or tenderize your pork with Dr. Pepper or root beer.

There’s even two different carnitas recipes — an easy crockpot version or my Chipotle copycat!

Ingredient Notes and Substitutions

• Pork Shoulder – One of the top choices for pulled pork recipes along with boneless pork butt.
  
  Look for a good amount of marbling and fat, which with melt down and make the meat extra tender and juicy.
  
• Slider Buns – I love the natural sweetness of challah buns, but you can use whatever you prefer.
  
  They even make larger Kings Hawaiian buns that would be perfect for Hawaiian pulled pork!
  
• Pineapple Juice – Buy these in the small 6-ounce cans. You’ll need two for this Hawaiian pulled pork slow cooker recipe and then the rest can hang out in your pantry!
  
  Much less wasteful than opening a big bottle or having to store it in the fridge.
  
• Barbecue Sauce – We’re doctoring up the bottled kind — I recommend a spicy version that isn’t already too sweet like Open Pit.
  
  Use that as a base, then tone down the heat with ketchup and sweeten it up with brown sugar and pineapple juice.
  
• Coleslaw – Grab a bag near the salads, or mix your own with green and purple cabbage plus some carrots.
  
  The dressing is a simple blend of mayonnaise, apple cider vinegar, Dijon mustard, and celery salt.
  
• Fresh Pineapple – For the best flavor and texture, slice up fresh fruit instead of using canned rings.
  
  Cut off the outer skin and use a small round biscuit or cookie cutter to remove the middle core from the rings.

Tips and Tricks to Make Perfect Hawaiian Pulled Pork in the Crock Pot

• Plan ahead, because this takes a while to cook!

It only takes about 5 minutes to toss the meat, juice, and spices in your slow cooker, so it’s easy to do in the morning before you start your day.

Then, start the BBQ sauce, coleslaw, and grilled pineapple about 15-20 minutes before you plan on serving.

You could easily make the sauces earlier and store them in the fridge. But wait to toss the slaw with the dressing so it stays nice and crunchy.

• Be sure to cook the sauce first.

Don’t think you can just mix it all together and call it good! It needs time on the stove for the sugar to dissolve and the sauce the reduce and thicken.

It also helps the flavors meld together. Make it at least 15 minutes before serving crock pot Hawaiian pulled pork, but earlier is even better.

• Add the sauce after you’ve shredded the meat.

The pork will practically fall apart when you look at it, so you don’t need too much muscle. Break it apart into smaller chunks — it will continue to shred as you toss it with the sauce.

You may also want to either make extra sauce or reserve some to drizzle over leftovers. Just a tip!

Prep Ahead

• Make barbecue sauce and coleslaw dressing
• Slice buns

Kitchen Tools You Will Need

• Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Small Sauce Pan – I use this to make all kinds of delicious sauces for dinner and desserts.
• Grill Pan – I love having a grill pan for small things like the pineapple for Hawaiian pulled pork. You still get the beautiful grill marks without having to heat up the whole grill and walk in and out of the house.

Serving Suggestions

Most people think of coleslaw as a side dish, but it’s a must on shredded meat sandwiches like these Hawaiian pulled pork sliders and my summer sausage sliders.

I love that it balances out the sweetness of the sauce and adds freshness, color, and texture. Yes, it gets a bit messy, but only the best foods are, right?!

But what really gives these sandwiches that Hawaiian feel is the grilled pineapple. Take those few extra minutes to make it — the difference is night and day.

Pair them with simple sides like potato chips and baked beans, or put together a feast with mac salad and corn on the cob.

Or, add more island flare to Hawaiian pulled pork with a savory tortellini pasta salad or a sweet cheesecake fruit salad instead!

Storing Leftover Hawaiian Pulled Pork Sliders

Transfer the meat, coleslaw, and grilled pineapple to separate airtight containers.

Everything will keep for 3-4 days in the refrigerator, though the texture of the slaw and fruit will soften over time.

Reheat crock pot Hawaiian pulled pork slowly in the oven or on the stovetop until warmed through. Then, assemble your sandwich as directed!

Crock Pot Hawaiian Pulled Pork FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Slider Recipes

BBQ Pulled Chicken Sliders Recipe with Italian Dressing

Cheesy Sausage and Pepper Italian Sliders Recipe + Video

Sausage Egg and Cheese Breakfast Sliders + Video

Chicken Parmesan Sliders + Video

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Slow Cooker Hawaiian Pulled Pork (Sliders Recipe!)

Hawaiian Pulled Pork is tangy and sweet with a pineapple barbecue sauce. Top sandwiches with grilled pineapple and coleslaw!

Course Main

Cuisine Hawaiian

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6

Calories 510cal

Author Donna Elick

Ingredients

For the Pork

• 3 pounds pork shoulder roast
• 6 ounces pineapple juice
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 6 challah buns

For the Pineapple Barbecue Sauce

• 1 cup barbecue sauce I use Original Open Pit
• 6 ounces pineapple juice
• 1/2 cup ketchup
• 1/3 cup brown sugar

For the Coleslaw

• 2 cups coleslaw mix
• 3 tablespoons mayonnaise
• 1 teaspoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 celery salt

For the Grilled Pineapple

• 6 rings pineapple
• 1 tablespoon butter melted
• 2 tablespoons brown sugar

Instructions

For the Pork

• Place pork in the bottom of the slow cooker. Pour the pineapple juice on top and then sprinkle the meat with all the seasonings. Cook on high for 6-8 hours or low for 8-10. Remove meat from pot and shred. Mix in the barbecue sauce.

For the Pineapple Barbecue Sauce

• Mix barbecue sauce, pineapple juice, ketchup, and brown sugar together in a small sauce pan over medium-high heat. Bring to a boil, reduce heat, and let simmer for 10 minutes.

For the Coleslaw

• Mix mayonnaise, vinegar, mustard, and salt together. Toss with the slaw.

For the Pineapple

• Brush both sides of pineapple rings with butter and sprinkle with brown sugar. Work in batches to cook on a grill or fry pan over medium-high heat until golden and then flip and cook the other side.

For Assembling

• Place a ring of pineapple on the bottom bun. Top with shredded pork, coleslaw, and the top bun.
• Serve immediately.

Nutrition

Serving: 1 | Calories: 510cal | Carbohydrates: 60g | Protein: 29g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 1257mg | Sugar: 51g | Fiber: 2g | Calcium: 83mg | Iron: 3mg

Originally published August 2018, updated and republished September 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Slow Cooker Hawaiian Pulled Pork (Sliders Recipe!) appeared first on The Slow Roasted Italian.

I love being able to make my own condiments when I want something special.  This homemade pineapple BBQ sauce is my favorite homemade BBQ sauce recipe that I literally add to just about anything.

I’m talking cooked chicken breasts, pork ribs, chicken wings, pork tenderloin, popcorn chicken – even egg rolls! 

The delicious flavors of this Hawaiian BBQ sauce elevate any dish and it is perfect for summer cookouts and your next BBQ party.

Wow all your friends and make your own BBQ sauce with a tropical twist. Everyone’s taste buds will thank you! 

It’s always fun to be able to make something unique like my homemade pesto mayonnaise or my vanilla bean honey butter.

Pineapple Barbecue Sauce

This pineapple bbq sauce works wonderfully with pulled pork in the crockpot. It’s really the only thing that needs to be done before you add the pork.

Or, if you’re having burgers on the grill, it takes only a few minutes to make a batch of this barbecue sauce with pineapple to top your burgers.

How to make pineapple barbecue sauce

1. Mix all of the ingredients except the cornstarch and hot water together in a small saucepan.
   
2. Mix the cornstarch and water together.
   
3. Stir until smooth.
   
4. Add the cornstarch mixture to the saucepan.
   
5. Cook until it’s the desired thickness.

Pineapple Sauce Recipe Tips & Tricks

• Balance the sweetness: Canned pineapple can still be quite sweet, so it’s important to balance it with other ingredients like ketchup or citrus juice. 
  
  Taste as you go and adjust the flavors to your liking.
  
• Experiment with different spices: Adding spices like smoked paprika, cumin, and chili powder can give your pineapple bbq sauce a unique depth of flavor.
  
• Add some heat. Sprinkle in some red pepper flakes to make the barbecue sauce with pineapple a little spicy. Add as much or as little as you’d like. 

Pineapple BBQ Sauce Recipe FAQs

Storing Pineapple BBQ Sauce

The easiest way to store this sauce if you have leftovers is to pour it into a jar with a tightly fitting lid. I often use Mason jars for this reason.

It will stay good for 3 to 5 days in the refrigerator. When you want to use the rest of it, just heat it up slowly in a saucepan.

If you want to keep this for longer than a few days, just transfer it to a freezer bag and remove as much air as possible. Then, you can freeze it for up to three months.

When you want to use it again, let it defrost in the refrigerator overnight. Then, heat it slowly on the stove. Or, brush it on your choice of meat.

More homemade barbecue sauce recipes

If you enjoyed my pineapple barbecue sauce, why not try one of these next!

What is a season of grilling without your own signature BBQ sauce? We keep coming back to use this sauce again. It is amazing!

KC BBQ Sauce boasts multiple layers of heat and sweet! Check out my very own version of this favorite Kansas City BBQ Sauce.

Simple Barbecue Ranch Sauce sauce is really simple and perfect for dipping or topping your favorite burgers, the Simple Barbecue Ranch Sauce is creamy and has a nice cooling element to it.

Enjoy!
With love, from our simple kitchen to yours. 

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Pineapple Barbecue Sauce (Easy Homemade Recipe)

Looking for a pineapple barbecue sauce recipe? Learn how easy it is to make your own condiments with this barbecue sauce recipe.

Course Sauce

Cuisine Asian

Method Stovetop

Prep Time 2 minutes minutes

Cook Time 13 minutes minutes

Total Time 15 minutes minutes

Servings 4 about 2 cups

Calories 227cal

Author Donna Elick

Ingredients

• 1 cup pineapple juice
• 1/4 cup crushed pineapple
• 3/4 cup packed light brown sugar
• 1 teaspoon onion powder
• 2 tablespoons soy sauce
• 1/8 cup ketchup
• 1/8 teaspoon cayenne pepper
• 1 pinch salt
• 2 tablespoons corn starch
• 2 tablespoons hot water

Instructions

• Mix all ingredients in a saucepan. Bring to a boil.
• Add cornstarch and water.
• Cook until desire thickness.

Nutrition

Serving: 1 | Calories: 227cal | Carbohydrates: 57g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 594mg | Sugar: 50g | Fiber: 1g | Calcium: 50mg | Iron: 1mg

Originally published March 2021, updated and republished July 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pineapple Barbecue Sauce (Easy Homemade Recipe) appeared first on The Slow Roasted Italian.

Your favorite island flavors come together with tender beef in a glorious kabob marinade along with juicy pineapple and a rainbow of perfectly cooked vegetables. Summer couldn’t possibly taste any better than this beef kabobs recipe!

If you are a fan of kabobs and skewers be sure to also check out my Grilled Peach Basil Caprese Sausage Skewers!!

Hawaiian Beef Kabobs

I get so excited to bring the grill out. I mean, we live in Arizona and we could probably grill all year long, but somehow grilling became stressful this past year. I was a little discouraged, but then I figured it out.

Everything needs a plan to be successful so I created my grilling plan and put it into action. It really made grilling a total joy again.  I will tell you all my tips for simple grilling in a bit.

I am sure you remember me raving over how badly I want to go to Hawaii to renew my vows for my 10 year anniversary. Well, here we are. This year is my 10th anniversary and all I can think about is Hawaii.

I haven’t planned anything, I am not even sure we are going. But, I just can’t get my mind off of it.

And those flavors that I associate with Hawaii keep finding their way into my food too. I mean really… The sweet, tangy fresh flavors are hard to get out of my mind.

Pineapple Beef Shish Kabob

Needless to say when we decided to grill up some steak kabobs all of those luscious Hawaiian flavors came to mind and I knew using charcoal would help give these beef kabobs the perfect smoky kick.

Shish Kabob Marinade

It all starts with a marinade that will knock your socks off. It is sweet, tangy and zesty with a hint of smokiness and oooooh so tasty.

I whipped up my spectacular Hawaiian inspired marinade right in my resealable plastic container and added the beef chunks. Seal, shake and refrigerate.

This makes it so easy. I also prepped all of my veggies and the pineapple the day before. I tossed them into the plastic ware and refrigerated them.

Then we assembled them right we before we grilled. It couldn’t be much easier.

I just couldn’t get over the rainbow of colors and the incredible flavor.

The foolproof choice for beef kabobs is sirloin tip. They cook up to a tasty kabob that is amazingly tender.

Basting the beef while it cooks helps to caramelize the marinade and the end result is a most and tender perfectly cooked kabob that will blow your mind!

Grilled Hawaiian Beef Kabobs are such an amazing yet simple recipe you will be making them all year long.

Your favorite island flavors all come together with tender beef in a glorious marinade, juicy pineapple and a rainbow of perfectly cooked vegetables all on one kabob.

Summer couldn’t possibly taste any better than this!

Helpful Tips for Hawaiian Beef Kabobs

Shop it! 

Plan ahead and hit the grocery store with a list. Walmart pretty much carries everything and that makes it for easy to throw the perfect barbecue. Buy everything you need at least 2 days before your party. 

Prepare ahead! 

Use containers to store prepped ingredients the day before your party. Those tight fitting lids help prevent a mess and the containers are perfect for marinating. Less work at party time means more time to have fun with your guests.

Protect it! 

Store unused charcoal in a cool dry place. Storing inside a small empty trashcan with a lid on it will prevent rain and humidity from damaging your briquets and will give you a long shelf life.

Time it!

Use a digital or phone timer to remind you of when to flip your meat. Most recipes will give you a time window (such as 3-5 minutes). Set your timer to remind you to check it. This can be a meal saver when you are having fun.

Double up! 

Kabobs built using 2 side-by-side skewers cook more evenly and keep your ingredients from spinning around when you flip them.

Clean it! 

Wad a piece of aluminum foil into a ball about the size of a navel orange. Hold ball of foil snugly with tongs. Scrape foil back and forth across the hot grill grates removing any debris.

Tools and Supplies You’ll Need

• Wooden Skewers – Perfect for kabobs, whether you are making fruit skewers or meat  and veggie kabobs.
• Food Storage Containers – Use containers to store prepped ingredients the day before your party. Those tight fitting lids help prevent a mess and the containers are perfect for marinating. Less work at party time means more time to have fun with your guests.

Create beautiful and printable recipe cards for your recipes. It works with Blogger, SquareSpace, Wiz, Wordpress, and any other platform you could think of. The best recipe plugin for Blogspot and Squarespace. Use this tool to add a printable recipe card for Blogger.

Enjoy!

With love, from our simple kitchen to yours. 

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Print

Grilled Hawaiian Beef Kabobs

Grilled Hawaiian Beef Kabobs are such an amazing yet simple recipe, you will be making them all year long.

Course Main

Cuisine American

Method Grill

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 6 kabobs

Calories 338cal

Author Donna Elick

Equipment

• wooden skewers
• food storage containers

Ingredients

Marinade

• 6 ounces pineapple juice
• 1/4 cup low sodium soy sauce
• 1/4 cup extra virgin olive oil
• 1/4 cup light brown sugar
• 1/4 cup apple cider vinegar
• 1 tablespoon unsulfured molasses
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic

Beef Kabobs

• 1 1/2 pounds beef sirloin tip cut into 1" pieces
• 1 red pepper cut into 1" pieces
• 1/2 fresh pineapple cut into 1" chunks
• 1/4 red onion cut into 1" pieces
• 1 zucchini cut into 1/4 – 1/2" thick coins
• extra cooking oil for preparing grill grates

Instructions

• Soak 12 wood skewers in water for at least 30 minutes.
• In a medium bowl or resealable container combine marinade ingredients. Whisk until well combined. Reserve 1 cup marinade.
• Add beef to remaining marinade in bowl. Toss to coat. Cover and marinate at room temperature for 30 minutes. If marinating longer be sure to refrigerate.
• Meanwhile, add reserved 1 cup marinade to a small saucepan and cook on medium high, stirring occasionally, until reduced by half (you can skip this step but I love the thick coating of sauce on the beef).

  Prep pineapple and veggies.
• Preheat grill to high. Layer beef and veggies on skewers. Use 2 skewers about 1/4" apart for each kabob. I start the kabob and end the kabob with beef. But you can do it any way you like. Layer them so the ingredients are touching but not smashed together. Divide the ingredients out over 6 skewers.
• Wad paper towels into a ball and hold with tongs. Dip into a bowl of cooking oil. Rub paper towel over the hot grill grates to thoroughly coat them.
• Grill kabobs for 2 to 3 minutes per side until golden brown and cooked through. Brush with reserved marinade when you place them on the grill and each time your turn the kabobs. Remove from grill and serve.

Notes

1. If you are traveling or preparing ahead, you can prep veggies and meat with marinade the night before and store in containers. Assemble when you get to your destination.

 

2. Don’t skimp on the beef. Sirloin tips are the perfect cut for this recipe.
   You can marinate for up to 24 hours.

Nutrition

Serving: 1 kabob | Calories: 338cal | Carbohydrates: 29g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 458mg | Sugar: 24g | Fiber: 2g | Calcium: 64mg | Iron: 3mg

Originally published May 2016. Updated and republished June 2022.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Grilled Hawaiian Beef Kabobs appeared first on The Slow Roasted Italian.

Fruit salads are a pretty reliable sign of spring and warmer weather around here. We love fruit in our house, we eat it year round, but come spring our counters and refrigerator are packed with fresh fruit.

Tropical Fruit Salad

We have a few special ingredients that give it a little nuttiness and a touch of zestiness to kick it up a notch.

It’s the perfect any-occasion dish, and it feeds a crowd, too.

The dressing is truly magical. The combination of citrus juices with honey is phenomenal in the fruit salad dressing. 

I love how bright it is and love creating new dishes with it.

Throughout the warmer months you will see fruit filled cakes, ice pops, fruit ice cream and even fruit cocktails (the adult kind) in our house.

I could only think of bringing ice pops or fruit and I figured fruit would travel much better in 96-degree temps. 

I have to say it was a brilliant decision and I am pretty sure every drop was devoured, although I can’t know for sure.

We did leave a little early. Chad mentioned ice cream and the next thing you know we were in the car driving to Dairy Queen. You know, priorities.  LOL

As I was saying…  The very next day, I decided to test the fruit salad recipe and I have to say the second recipe test resulted in my ‘happy dance’ AND a few pats on the back as I shouted out “I AM A GENIUS! OH MY GOSH, THIS IS DIVINE!”

Ok, so I guess you figured out that I love this fresh fruit salad and you are probably wondering what is so special about it.

Ingredients

Tropical fruit salads are pretty fantastic on their own. I mean look at the players: pineapple, mango, kiwi, mandarin oranges and strawberry (for a pop of color).

They can certainly pull off a fantastic dish all on their own. But, you know how well lime compliments those tropical flavors, right? What about lime, honey, and ginger?

Other Fruits to Add

• This fresh fruit salad is fabulous with whatever you have on hand. I love carambola (star fruit) and papaya in this salad as well.
  
• Bananas are lovely, but have to be added at the last minute or they will get soft and not look pretty.

They are a  true flavor affinity! Then to kick it up a notch we added in lemon and more orange. Last, for a little nuttiness, I added poppyseed.

My masterpiece! The Best Ever Tropical Fruit Salad. This is the only one you need to try.

My entire picky family devours this fruit salad. The dressing is truly magical. The combination of citrus juices with honey and poppy seeds.

The ginger in the dressing adds a little zestiness that really kicks it up a notch, but it is subtle enough that no one will really be able to put their finger on the flavor.

Enjoy, oh and bring the recipe. People will be asking for it!

Helpful Tips for Making Tropical Fruit Salad

• To make the salad ahead, prepare the dressing and store it in the refrigerator in a mason jar until 30 minutes or so before you are ready to serve.
  
  Shake the dressing, pour over the salad and toss to combine.

Enjoy!

With love from our simple kitchen to yours. 

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Other Easy Fruit Salad Recipes

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Tropical Fruit Salad + Video

Tropical Fruit Salad is the only summer side recipe you’ll ever need! My picky family devours this fresh fruit salad and yours will too!

Course Salad

Cuisine American

Method Mixed

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 169cal

Author Donna Elick

Equipment

• kitchen knives
• cutting board
• measuring cups for liquids
• measuring spoons
• whisk
• serving bowl

Ingredients

• 12 mandarin oranges divided (for dressing and salad)
• 2 cup strawberries sliced
• 5 kiwi
• 1 pineapple peeled, cored, cut into bite-size chunks
• 3 mangoes peeled, pitted, cut into bite-size chunks

Citrus Poppy Seed Dressing

• 1 medium lemon
• 1 lime
• 1/4 cup honey
• 1/2 teaspoon ginger paste or grated fresh ginger
• 1/2 teaspoon poppy seeds

Instructions

• Prepare fruit salad dressing: Wash and dry lemon, lime and 2 mandarin oranges.

  Zest the washed and dried citrus with a zester or fine grater. Add to 1 cup measuring cup or small bowl.

  Cut each fruit in half and squeeze the juice into the measuring cup. (You should get about 1/2 cup juice).

  Add honey, ginger and poppy seeds to juice mixture and whisk until combined. Set aside, or cover and refrigerate if serving more than one day later.
• Prepare remaining fruit: Slice strawberries and kiwi. Section remaining oranges. Peel and core pineapple and peel and pit mango, and cut both into bite size chunks.

  Place fruit in a large bowl. Pour dressing on top of fruit and toss to coat. Refrigerate for about 30 minutes before serving.

Video

Notes

This fruit salad is fabulous with whatever fresh fruit you have on hand. I love carambola (star fruit) and papaya in this salad as well. Bananas are lovely, but have to be added at the last minute or they will get soft and not look pretty.

Nutrition

Serving: 1 cup | Calories: 169cal | Carbohydrates: 43g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Sugar: 34g | Fiber: 5g | Calcium: 69mg | Iron: 1mg

Originally published March 2015. Updated and republished May 2021.

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