Preheat oven to 350° degrees. Line a 9x13 casserole dish with parchment paper or lightly spray with nonstick cooking spray.

In a small saucepan, combine the crushed pineapple, jalapeño jelly, and barbecue sauce. Heat on medium until the mixture is smooth and slightly thickened, about 3-5 minutes. Set aside.

Hollow out the roll using a small knife. Cut a hollow in the center of each Hawaiian roll, being careful not to go through the bottom. Set the rolls in the prepared baking dish.

Combine the melted butter, garlic powder, and parsley flakes. Brush the butter mixture generously over the tops of the rolls.

Next, spoon a small amount of the glaze into each hollowed roll. Place a meatball into each hollow and top with another spoonful of the glaze. Sprinkle shredded mozzarella over the meatballs.

Cover with foil and bake for 15 minutes. Remove the foil and bake an additional 10-15 minutes, until the cheese is melted and the tops are golden brown.

Remove from the oven, and allow to cool slightly. Serve warm and enjoy!