These super easy Hawaiian Burger Bites are a fun and tasty bite-sized appetizer that everyone loves!
First recipe of the New Year!!
What better way to start the year than with something outrageously delicious!?
Remember when I whipped up these BBQ Burger Bites back in the day? Well, I was having a craving for some more tasty finger food, but something with a little bit more sweet and savory to it.
Cue the delicious tangy bite of these adorable mini burgers!
The base of the burger bite is made with crescent dough. Just cut into little squares and then press in a mini-cupcake pan.
You’ll bake the crescent cups for about 6 minutes, and meanwhile you’ll whip up your sweet and savory glaze.
Add in some precooked meatballs. You can use the frozen variety or make your own.
I’m admittedly not a huge fan of cooked pineapple, but this sweet glaze that these meatballs are cooked is simply irresistible. That being said, you can also leave out the pineapple chunks if you’re just not feeling it.
Add a glazed meatball to the crescent cups and finish baking.
I recommend cooking a few extra meatballs, because you’ll want to pop a few in your mouth while the rest are baking. 😉
Once they’re done, skewer a pineapple with a toothpick and then place it right on top of the glazed meatball bites!
Seriously the easiest and tastiest little bite of food.
Just watch these disappear!
Hawaiian Burger Bites
- 8 oz tube Pillsbury Crescent Dough
- 24 frozen, fully cooked homestyle meatballs
- 20 oz pineapple chunks, can (juice reserved)
- 1/2 cup brown sugar, packed
- 1/3 cup apple cider vinegar
- 2 tbsp corn starch
- 1 tbsp soy sauce
- optional garnish: thinly sliced green onions
- Preheat the oven to 350 degrees F.
- Unwrap dough and separate into 4 small rectangles, pinches seams together. Cut each rectangle into 6 equal squares and press dough into a lightly greased mini-muffin tin. Bake for 6 minutes, then remove from oven and use the end of a wooden spoon or dowel to make an indentation in the cups.
- Meanwhile combine 3/4 cup of the reserved pineapple juice, brown sugar, apple cider vinegar, corn starch and soy sauce in a shallow pan over medium heat. Stir until thickened, about 4 to 5 minutes. Add the meatballs and pineapples to the sauce and stir to coat. Place one meatball in each crescent cup along with a little bit of the sauce, then finish baking for about 8 to 10 minutes or until the crescent dough is cooked through.
- Skewer the pineapple with a toothpick and insert into each burger bite and remove from muffin tin. Sprinkle with thinly sliced green onions if desired and serve warm. Enjoy!