Slow cooker pineapple barbecue meatballs (often called Hawaiian meatballs) are the ultimate crowd-pleasing comfort food. They require only a handful of ingredients, take about two minutes of active prep, and fill your kitchen with an incredible sweet-and-savory aroma while they simmer.
Here is how to make an effortless, crowd-favorite batch:
Ingredients
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1 bag (24 to 32 oz) frozen pre-cooked homestyle or Italian meatballs (beef, turkey, or pork)
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1 bottle (18 oz) of your favorite barbecue sauce (sweet and smoky varieties work best)
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1 can (20 oz) pineapple chunks in juice, drained (reserve about $1/4$ cup of the juice if you like extra sauce)
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1 medium bell pepper (red or green), chopped into bite-sized squares
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Optional Garnish: 1 tablespoon sliced green onions or a sprinkle of sesame seeds
Instructions
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Load the Slow Cooker: Place the frozen meatballs directly into the bottom of your slow cooker.
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Add the Fruit and Veggies: Scatter the drained pineapple chunks and chopped bell pepper evenly over and around the meatballs.
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Pour the Sauce: Pour the entire bottle of barbecue sauce (plus your reserved splash of pineapple juice) evenly over the mixture. Give everything a gentle toss so the meatballs are well-coated.
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Cook: Cover and cook on LOW for 3 to 4 hours (or on HIGH for 1.5 to 2 hours), until the meatballs are heated completely through, the bell peppers are tender-crisp, and the sauce is bubbling and thickened.
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Serve: Serve warm straight from the slow cooker with toothpicks as an easy party appetizer, or spoon them over a bed of fluffy jasmine or brown rice to turn them into a complete weeknight dinner.
