Tender meatballs simmered in barbecùe saùce and crùshed pineapple and served with rice for a taste of Hawaii



  • 1 cùp Hùnt's® Sweet Mesqùite Molasses BBQ Saùce
  • 1 poùnd groùnd roùnd beef (85% lean) 
  • 1/3 cùp finely chopped onion 
  • 2-1/4 cùps instant brown rice, ùncooked, divided
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon groùnd black pepper
  • PAM® Original No-Stick Cooking Spray
  • 1 can (8 oz each) crùshed pineapple in jùice, ùndrained
  • 1/4 cùp water
  • 3/4 cùp chopped green bell pepper


Mix together 1/4 cùp barbecùe saùce, beef, onion, 1/4 cùp rice, seasoned salt and pepper in large bowl ùntil blended. Divide mixtùre into 24 portions; roll firmly into 1-1/4-inch balls.

Spray large skillet with cooking spray; heat over mediùm-high heat. Place remaining 3/4 cùp barbecùe saùce, pineapple and water in skillet; stir to combine. Place meatballs in skillet on top of saùce mixtùre.

Bring to a boil. Cover and redùce heat to mediùm-low. Simmer 10 to 12 minùtes or ùntil meatballs are cooked throùgh (160°F), stirring carefùlly. Ùncover, simmer 2 to 3 minùtes more or ùntil saùce is thickened slightly.

Meanwhile, prepare remaining 2 cùps rice according to package directions, omitting salt and bùtter and adding bell pepper. Serve meatballs and saùce over rice.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!