{"id":848,"date":"2025-03-16T02:00:00","date_gmt":"2025-03-16T02:00:00","guid":{"rendered":"https:\/\/kayeskinner.com\/food\/slow-cooker-hawaiian-meatballs\/"},"modified":"2026-03-28T03:22:47","modified_gmt":"2026-03-28T03:22:47","slug":"slow-cooker-hawaiian-meatballs","status":"publish","type":"post","link":"https:\/\/kayeskinner.com\/food\/slow-cooker-hawaiian-meatballs\/","title":{"rendered":"Slow Cooker Hawaiian Meatballs"},"content":{"rendered":"<p>32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)<br \/>\n13.5 oz can of unsweetened pineapple chunks (put juice aside)<br \/>\nlarge green pepper, diced<br \/>\n1 cup of brown sugar<br \/>\n2 Tbsp. cornstarch<br \/>\n2\/3 cup of white vinegar<br \/>\n2 Tbl. Soy sauce<br \/>\n<!--more--><br \/>\n Place meatballs in crock pot and top with green pepper and drained pineapple chunks.  In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.  Pour sauce over meatballs, pineapple and green peppers.  Cook on low for 3-4 hours or until heated through.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>32 oz. package of precooked, frozen meatballs (you could use turkey meatballs) 13.5 oz can of unsweetened pineapple chunks (put juice aside) large green pepper, diced 1 cup of brown sugar 2 Tbsp. cornstarch 2\/3 cup of white vinegar 2 Tbl. Soy sauce<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,31],"tags":[],"class_list":["post-848","post","type-post","status-publish","format-standard","hentry","category-main-course","category-meat"],"_links":{"self":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/848","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/comments?post=848"}],"version-history":[{"count":1,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/848\/revisions"}],"predecessor-version":[{"id":2697,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/848\/revisions\/2697"}],"wp:attachment":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/media?parent=848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/categories?post=848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/tags?post=848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}