One Pan Pineapple Meatballs 🍍

Name: One Pan Pineapple Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 to 14 beef meatballs; 1 green bell pepper; 1 red bell pepper; 1/2 onion; 2 to 3 garlic cloves; 2 cups pineapple chunks; 3/4 cup barbecue sauce; 1/4 cup sesame teriyaki sauce; 3 tbsp strawberry jam; Smoked paprika, black pepper, red pepper flakes; 1 head cauliflower; 1/4 cup chicken stock

October 21, 2026 · Toni

Pineapple meatballs with peppers in a sticky barbecue glaze

Jump to Recipe Watch the Video

You know those sweet saucy meatballs everybody looks forward to at every baby shower? Well, nobody around here is having any babies anytime soon. So I turned them into dinner.

Simple ingredients, one pan, and you are not spending all day in the kitchen. Nothing here has to look perfect, which makes it a great one if you are just starting out.

Yes, strawberry jam

The sauce is barbecue sauce, a little sesame teriyaki, and three tablespoons of strawberry jam. The jam brings the sweetness and gives you that sticky glaze. Smoked paprika, black pepper and red pepper flakes balance it out. No extra salt. Those sauces already bring plenty.

Big peppers, pineapple last

Cut the peppers and onion about an inch so you can still see and taste them at the end. Too small and they disappear in the sauce.

The meatballs brown first, turning so they get color on a few sides. They do not need to be cooked through yet. Peppers and onion go in for a few minutes, then garlic for 30 seconds, then the sauce. Lid on and it simmers until the meatballs finish and the sauce thickens around them.

The pineapple goes in at the very end, uncovered, just long enough to warm through and get coated. Add it early and it goes soft.

We are cutting back on carbs, so I served mine over cauliflower rice. Pulse it in short bursts or you will have cauliflower paste. White rice works just as good. One bite and I was back at every baby shower I have ever been to.

One Pan Pineapple Meatballs

Beef meatballs, peppers and pineapple simmered in a sticky barbecue strawberry glaze, served over cauliflower rice.

Prep

15 min

Cook

25 min

Serves

Meatballs

12 to 14 beef meatballs
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1/2 onion, cut into similar pieces
2 to 3 garlic cloves, minced
2 cups pineapple chunks, fresh or canned

Sauce

3/4 cup barbecue sauce
1/4 cup sesame teriyaki sauce
3 tbsp strawberry jam
1/2 tsp smoked paprika
1/4 tsp black pepper
1/4 tsp red pepper flakes

Cauliflower Rice

1 head cauliflower
1/4 cup chicken stock
1 garlic clove, minced
Onion powder, garlic powder and a pinch of salt

Instructions

Mix the sauce ingredients until the jam is fully blended. Set aside.
Heat the pan to 400°F (medium high) and brown the meatballs 5 to 6 minutes, turning for color on several sides.
Add the peppers and onion and cook about 3 minutes. Keep them a little firm.
Add the garlic and stir 30 seconds.
Pour in the sauce and stir to coat. Lower to about 300°F (medium low), cover and simmer 10 to 12 minutes.
Meanwhile, pulse the cauliflower in short bursts until it looks like rice.
Sauté the cauliflower rice uncovered 3 to 4 minutes with the stock, garlic and seasonings. Pull it while it still has bite.
Add the pineapple to the meatballs and cook uncovered 3 to 4 minutes.
Check that the meatballs reach 160°F in the center. Serve over the cauliflower rice or white rice.