Go Back

Slow Cooker Pineapple Barbecue Meatballs - Easy, Saucy, Crowd-Pleasing

Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 pounds frozen fully cooked meatballs (beef, pork, or turkey)
  • 1 bottle (about 18 ounces) barbecue sauce, your favorite style
  • 1 can (20 ounces) pineapple tidbits in juice, not syrup, undrained
  • 2 tablespoons brown sugar (optional, for extra sweetness)
  • 1 tablespoon soy sauce or coconut aminos
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 to 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • Salt and black pepper to taste
  • For serving: sliced green onions, sesame seeds, cooked rice, or slider buns

Method
 

  1. Mix the sauce: In a bowl, stir together barbecue sauce, the entire can of pineapple tidbits with juice, brown sugar, soy sauce, apple cider vinegar, garlic powder, onion powder, and red pepper flakes.
  2. Load the cooker: Add frozen meatballs to the slow cooker. Pour the sauce over the top and stir to coat evenly.
  3. Cook low and slow: Cover and cook on Low for 4–6 hours, or on High for 2–3 hours, until the meatballs are heated through and the sauce is bubbly.
  4. Thicken if needed: If the sauce seems thin, uncover and cook on High for 15–20 minutes, stirring once or twice, to reduce slightly.
  5. Finish and season: Taste and add salt and pepper if needed. Stir in a handful of sliced green onions if you like.
  6. Serve: Spoon over rice, tuck into slider buns, or set out with toothpicks. Sprinkle with sesame seeds for a nice finish.