This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingOfFlavor #CollectiveBias
Spicy pineapple meatballs are an easy and delicious way to spice up the big game!
With football play off games now in full swing, I’m having fun creating easy and delicious recipes that are great for game day. Meatballs are always a party favorite, but I wanted to make something a little different this year. I decided to kick things up add some spice to what is usually a sweet dish.
The three basic ingredients for these meatballs are El Yucateco Hot Sauce, crushed pineapple and meatballs. I used frozen meatballs to make the recipe easier, but any meatballs will work.
I really wanted to kick up the heat with this appetizer so I picked up three different varieties of El Yucateco Hot Sauce at Walmart. El Yucateco has less vinegar in it so you can really taste the peppers. It will definitely add heat to any dish. I wasn’t sure when I bought them which one I wanted to use, but I went with the Red Habanero Sauce simply for the color.
I found the El Yucateco Hot Sauces in the Latin Food aisle at Walmart. Make sure to check out the El Yucateco gear shop for cool gear to show off El Yucateco!
The pineapple meatballs are ready to eat in about 5 minutes. Just make the sauce in a pot on the stove, add the cooked meatballs and stir to coat. To keep the meatballs warm for a party, I’d throw the entire pot in a slow cooker and set it on warm. I made mine a day ahead of our football party and just warmed them up on game day.
The little toothpicks are entirely optional but they add a fun touch for a football game.
- 2 lbs cooked meatballs
- 1 20 oz can crushed pineapple, drained and juice reserved
- 2 Tablespoons of your favorite El Yucateco Hot Sauce
- 3/4 cup reserved pineapple juice
- 1/2 cup brown sugar, packed
- 1/3 cup apple cider vinegar
- 1-2 Tablespoons soy sauce
- 2 Tablespoons corn starch
- If your meatballs are frozen, cook according to package directions and set aside.
- Drain the pineapple and set aside 3/4 cup of the juice.
- Mix together the pineapple juice, hot sauce, brown sugar, vinegar, soy sauce and corn starch in a medium sized pot. Heat the sauce over medium heat until it thickens, about 2-5 minutes.
- Stir in the reserved crushed pineapple.
- Add the meatballs to the pot and stir to coat.
- Transfer the meatballs to a slow cooker to keep warm or serve immediately.