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Slow Cooker Pineapple BBQ Meatballs

Slow cooker pineapple BBQ meatballs cook in a 6-quart slow cooker with barbecue sauce and reserved pineapple juice. The meatballs turn tender and sauce-coated, with sweet pineapple chunks throughout.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bottle (18 oz) barbecue sauce
  • 1 can (20 oz) pineapple chunks in juice, drained
  • 0.5 cup pineapple juice reserved from the can
  • 2 lb fully cooked meatballs thawed in the refrigerator

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Stir the barbecue sauce and reserved pineapple juice together in a 6-quart slow cooker.
  2. Add the thawed meatballs and drained pineapple chunks, then stir gently to coat.
  3. Cover and cook on LOW for 3 to 4 hours or HIGH for 1 1/2 to 2 hours, until the meatballs are heated through to 165°F.

Notes

For even coating, stir gently after adding the meatballs so they stay intact. Refrigerate leftovers for 3 to 4 days or freeze them; use gluten-free meatballs and barbecue sauce for a gluten-free option.