Crockpot BBQ Pineapple Meatballs

These tender Crockpot BBQ Pineapple Meatballs simmer slowly in a luscious sauce made with tangy barbecue, sweet pineapple chunks, and a touch of brown sugar. The result is perfectly glazed, flavorful meatballs with a Hawaiian-inspired twist — ideal for easy dinners, parties, game days, or potlucks with minimal effort.

Why You’ll Love This Recipe:

You’ll absolutely adore this recipe because it’s incredibly simple — just dump the ingredients into your slow cooker and let it do all the work while your home fills with mouthwatering aromas. The combination of smoky BBQ sauce and tropical pineapple creates an addictive sweet-and-savory balance that everyone from kids to adults goes crazy for.

Using frozen meatballs saves tons of time (no shaping or browning required!), yet the end result tastes like you spent hours in the kitchen. It’s versatile enough to serve as an appetizer with toothpicks, over rice as a main dish, or alongside veggies for a complete meal. Cleanup is a breeze, it feeds a crowd affordably, and the leftovers taste even better the next day. It’s the ultimate stress-free comfort food with a fun flavor twist!

Yield: 12 servings

Crockpot BBQ Pineapple Meatballs

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Easy slow cooker BBQ pineapple meatballs — sweet, tangy, smoky, and tender. Perfect party appetizer or simple family dinner.

Prep Time 5 minutes

Cook Time 6 hours

Additional Time 5 minutes

Total Time 6 hours 10 minutes

Ingredients

• 2 packages (32 oz total) frozen fully-cooked meatballs (beef, turkey, or plant-based)
• 1 (18 oz) bottle barbecue sauce (your favorite variety)
• 1 (20 oz) can pineapple chunks in juice (do not drain)
• ½ cup brown sugar (light or dark)
• 1 teaspoon garlic powder
• Optional: 1 medium onion, diced + 1 bell pepper, diced (for extra veggies and flavor)

Instructions

1. Get your slow cooker ready — Lightly spray the inside of your crockpot with non-stick cooking spray so nothing sticks and cleanup is effortless.
2. Dump in those juicy meatballs — Pour the entire bag (or two) of frozen meatballs straight into the slow cooker — no need to thaw them first!
3. Add the pineapple magic — Open your can of pineapple chunks and pour everything in — chunks, juice, and all — right over the meatballs for instant tropical sweetness.
4. Pour in the smoky BBQ goodness — Generously cover everything with your bottle of barbecue sauce; it’s the star that brings all the flavors together.
5. Sweeten the deal — Sprinkle the brown sugar evenly across the top — this will melt into a luscious, caramelized glaze as it cooks.
6. Season it up — Shake in the garlic powder (and add diced onion and bell pepper if using) for that extra layer of savory flavor.
7. Give it a big, gentle stir — Use a large spoon to mix everything so the meatballs get beautifully coated in the sauce — don’t worry if it looks messy now!
8. Pop on the lid and cook low & slow — Set your slow cooker to LOW for 4–6 hours or HIGH for 2–3 hours — your house will smell incredible!
9. Stir once or twice for perfection — About halfway through, give everything a gentle stir so the sauce clings evenly and the flavors meld beautifully.
10. Serve it up hot and happy — When the meatballs are tender, saucy, and heated through, dish them up with toothpicks as an appetizer or over rice for a full meal — garnish with green onions or sesame seeds for extra flair!

Notes

This recipe is naturally gluten-free if you use gluten-free meatballs and BBQ sauce. It’s great for meal prep — make a double batch! The sauce thickens as it sits, so leftovers are even more flavorful.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 86Total Fat 2gSaturated Fat 1gUnsaturated Fat 1gCholesterol 6mgSodium 94mgCarbohydrates 16gFiber 0gSugar 14gProtein 2g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Use your favorite BBQ sauce — sweet varieties (like Sweet Baby Ray’s) enhance the pineapple best, while smoky or spicy ones add more depth.
• Stir the meatballs gently once or twice during cooking to ensure even coating and prevent sticking.
• For thicker sauce, remove the lid during the last 30–45 minutes on high to let it reduce.
• If using homemade meatballs, partially bake or sear them first for better texture.
• Taste the sauce midway and adjust sweetness (more brown sugar) or tang (a splash of apple cider vinegar).
• Spray the slow cooker insert with non-stick spray for easier cleanup.

Ingredients Notes:

Frozen meatballs are the star for convenience — choose beef, turkey, chicken, or plant-based; fully cooked varieties work best as they simply heat and absorb flavor. Barbecue sauce provides the smoky backbone; pick one you love since it dominates the flavor.

Pineapple chunks (with juice) deliver natural sweetness and moisture — use canned in juice (not heavy syrup) to control sweetness. Brown sugar deepens the caramelized notes and balances acidity. Garlic powder adds savory warmth without overpowering. Optional onion and bell pepper bring extra texture and mild sweetness, but they can be skipped for a simpler version.

Variations and Substitutions:

Make it spicier by adding red pepper flakes, sriracha, or using a hot BBQ sauce. For a Hawaiian/teriyaki vibe, swap half the BBQ sauce for teriyaki sauce or add soy sauce and ginger. Use crushed pineapple instead of chunks for a smoother sauce, or tidbits for smaller bites.

Try ground turkey or chicken meatballs for a lighter option, or vegetarian/plant-based meatballs for meat-free eaters. Add diced jalapeños or bell peppers for extra veggies and color. For a lower-sugar version, reduce brown sugar and use sugar-free BBQ sauce. Incorporate smoked paprika or liquid smoke for deeper BBQ flavor without extra sauce.

Storage Options:

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low, in the microwave, or back in the slow cooker on warm. Freeze in freezer-safe containers or bags for up to 3 months — thaw overnight in the fridge before reheating. The sauce may thicken when chilled; add a splash of water or broth when reheating if needed.

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