These Slow Cooker Pineapple Barbecue Meatballs are the perfect blend of sweet and savory flavors that will have your taste buds begging for more. Made with juicy frozen meatballs, tangy barbecue sauce, and sweet pineapple chunks, this easy recipe is a hit with kids and adults alike. The best part is that it all comes together in just a few simple steps, making it the perfect meal for busy weeknights or lazy weekends.
Whenever my husband comes home from work and smells the sweet aroma of these Slow Cooker Pineapple Barbecue Meatballs, he knows it’s going to be a good night. These meatballs have become a staple in our household, and it’s not hard to see why. The first time I made them, my picky eater son who never likes to try anything new, gobbled them up in no time. Since then, it’s been a family favorite and I love how easy it is to prepare.
Why This Recipe is a Must-Try
- The combination of tangy barbecue sauce and sweet pineapple creates a unique flavor profile that is sure to impress.
- The recipe uses frozen meatballs, making it a convenient and time-saving option for busy weeknights.
- It requires only a few ingredients and minimal prep work, making it a great option for beginner cooks or those who want a fuss-free meal.
- The recipe can be easily doubled or tripled to feed a crowd, making it perfect for parties and gatherings.
Ingredients:
- 1 (454 g/16 oz.) bag frozen meatballs
- 1 (510 g/18 oz.) bottle of your preferred BBQ sauce
- 1 (565 g/20 oz.) can pineapple chunks, drained with juice reserved
- 1/2 cup (110 g) brown sugar
- 1 teaspoon garlic powder
Directions:
- Place the frozen meatballs in the bottom of the slow cooker.
- In a bowl, mix together the BBQ sauce, pineapple chunks, brown sugar, garlic powder, and reserved pineapple juice.
- Pour the sauce mixture over the meatballs and stir to coat.
- Cover the slow cooker and cook on high for 2 hours or until the meatballs are fully warmed through.
- Serve the meatballs with toothpicks for easy eating or on a bed of rice for a more filling meal.
Notes:
- You can use fresh meatballs instead of frozen if you prefer.
- If you like your sauce to be thicker, you can add a cornstarch slurry (cornstarch mixed with water) to the slow cooker during the last 15 minutes of cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Slow Cooker Pineapple Barbecue Meatballs
Ingredients
- 1 454 g/16 oz. bag frozen meatballs
- 1 510 g/18 oz. bottle of your preferred BBQ sauce
- 1 565 g/20 oz. can pineapple chunks, drained with juice reserved
- 1/2 cup 110 g brown sugar
- 1 teaspoon garlic powder
Instructions
- Place the frozen meatballs in the bottom of the slow cooker.
- In a bowl, mix together the BBQ sauce, pineapple chunks, brown sugar, garlic powder, and reserved pineapple juice.
- Pour the sauce mixture over the meatballs and stir to coat.
- Cover the slow cooker and cook on high for 2 hours or until the meatballs are fully warmed through.
- Serve the meatballs with toothpicks for easy eating or on a bed of rice for a more filling meal.
Notes
If you like your sauce to be thicker, you can add a cornstarch slurry (cornstarch mixed with water) to the slow cooker during the last 15 minutes of cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
