Hawaiian BBQ Meatball Fried Rice

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This is what happens when you’re sitting around, dreaming about food. You start by dreaming about appetizers, like maybe some awesome Hawaiian BBQ meatballs. You know, the old party standby. Yummy. Then, your thoughts (I’m blaming the pineapple in the meatball sauce) turn to Hawaiian fried rice. Next thing you know, you’ve got Hawaiian BBQ meatball fried rice, and let me tell you, it’s good. Asian meets… uh… Well, meatballs, I guess! It’s different in a very good way.

Hawaiian BBQ Meatball Fried Rice

I loved the sweetness of the pineapple, the tangy bite from the BBQ sauce, and the bite from the vegetables. This Hawaiian BBQ meatball fried rice came out really good. Not bad for just sitting around, dreaming! Who knows what I might dream up next. Sometimes the ideas are really good, like this one. Others, well, they aren’t so good. Those are the ones that don’t end up on this blog so you actually never get to see them. Consider yourself lucky!

I used frozen, pre-cooked meatballs for this dish. You can use homemade instead. Just cook them first, of course.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

My vegetable and meatball soup is a bit different, too.

Hawaiian BBQ Meatball Fried Rice
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4 from 1 vote

Hawaiian BBQ Meatball Fried Rice

This is what happens when you’re sitting around, dreaming about food. 
Course Main
Cuisine American
Keyword fried rice, meatballs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 357kcal
Author Mike


For the Hawaiian meatballs

For the Hawaiian fried rice

  • 3 teaspoons vegetable oil divided
  • 1 red bell pepper chopped
  • 6 green onions white and green parts chopped and separated
  • 3 cloves garlic minced
  • 5 cups rice cooked
  • 3 large eggs
  • ½ 20 ounce pineapple chunks


For the Hawaiian meatballs

  • Place all ingredients into a medium pot over medium heat. Stir and heat thoroughly.

For the Hawaiian fried rice

  • Heat a teaspoon of the oil in a large skillet over medium high heat.
  • Add the bell pepper and white parts of the green onions and cook until the peppers start to soften, about 5 minutes.
  • Add garlic and cook another minute.
  • Remove mixture to a plate.
  • Add another teaspoon of oil to the pan.
  • Add rice and warm through, stirring often.
  • Push rice to the side of the skillet and add the 3 eggs. Cook, scrambling, until done. Stir in to the rice.
  • Add green parts of the green onions and pineapple chunks and stir.
  • Add in the red pepper mixture and stir.
  • Serve rice with meatballs and sauce.


Calories: 357kcal | Carbohydrates: 37g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 245mg | Potassium: 326mg | Fiber: 1g | Sugar: 7g | Vitamin A: 701IU | Vitamin C: 22mg | Calcium: 44mg | Iron: 1mg

Nutritional values are approximate.

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