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Slow Cooker Pineapple BBQ Meatballs

Slow cooker pineapple BBQ meatballs cook in a sweet-tangy barbecue sauce with juicy pineapple chunks. Let the slow cooker do the work until the meatballs are heated through to 165°F.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 1 can (20 oz) pineapple chunks in juice drained, reserving 1/2 cup juice
  • 1 bottle (18 oz) barbecue sauce
  • 2 tbsp brown sugar packed
  • 1 tbsp apple cider vinegar
For the meatballs
  • 2 lb meatballs fully cooked, thawed in the refrigerator if frozen

Equipment

  • 1 6-quart slow cooker

Method
 

Make the sauce
  1. Whisk the reserved 1/2 cup pineapple juice, barbecue sauce, brown sugar, and apple cider vinegar in a medium bowl.
Assemble and cook
  1. Put the thawed meatballs and pineapple chunks in a 6-quart slow cooker, pour the sauce over them, and stir gently to coat.
  2. Cover and cook on LOW for 3 to 4 hours or HIGH for 1 1/2 to 2 1/2 hours, until the meatballs reach 165°F in the center.

Notes

For best results, thaw frozen meatballs in the refrigerator before adding them to the slow cooker. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. Use a gluten-free barbecue sauce and gluten-free meatballs if needed.