This slow cooker pineapple barbecue meatballs recipe is the perfect mix of sweet, tangy, and savory. Juicy meatballs simmer in a rich barbecue sauce with chunks of pineapple that infuse the dish with incredible flavor. It’s easy, family-friendly, and ideal for both weeknight dinners and party appetizers.
WHAT ARE PINEAPPLE BARBECUE MEATBALLS?
Pineapple barbecue meatballs are a simple slow cooker dish made by combining frozen or homemade meatballs with barbecue sauce and pineapple chunks. The heat of the slow cooker lets the flavors blend into a sticky, flavorful sauce that coats every meatball.
This recipe gives you that perfect mix of smoky and sweet—barbecue sauce adds depth, while pineapple brightens everything up with its tropical tang.
You can serve these meatballs as a party appetizer with toothpicks or spoon them over white rice for a hearty dinner.
PINEAPPLE BBQ MEATBALLS INGREDIENTS
Every ingredient in this recipe has a purpose. Together, they create a sauce that’s thick, glossy, and loaded with flavor. Here’s what you’ll need:
You’ll need:
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2 pounds frozen homestyle or Italian-style meatballs (about 50 meatballs)
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2 cups barbecue sauce (use your favorite brand)
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1 (20-ounce) can pineapple chunks in juice (not syrup), undrained
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½ cup brown sugar
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1 tablespoon soy sauce
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon crushed red pepper flakes (optional, for mild heat)
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1 tablespoon cornstarch (optional, for thickening)
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Fresh chopped parsley or sliced green onions, for garnish
MEATBALL OPTIONS
You can use any kind of meatballs in this recipe—store-bought or homemade both work beautifully.
Homestyle Meatballs: Have a mild flavor that lets the sauce shine.
Italian Meatballs: Add a subtle herby flavor that works surprisingly well with pineapple.
Turkey or Chicken Meatballs: A lighter option that still holds up well in the slow cooker.
If you’re making meatballs from scratch, just make sure they’re fully cooked before adding them to the slow cooker.
HOW TO MAKE PINEAPPLE BARBECUE MEATBALLS IN THE SLOW COOKER
This is the definition of easy. There’s no browning, no sautéing—just dump, stir, and cook.
STEP ONE: Prepare the Slow Cooker
Spray the inside of your slow cooker with nonstick spray or line it with a slow cooker liner for easy cleanup.
STEP TWO: Combine Ingredients
Add the frozen meatballs to the slow cooker. Pour in the entire can of pineapple chunks with juice, then add barbecue sauce, brown sugar, soy sauce, garlic powder, onion powder, and crushed red pepper flakes (if using).
STEP THREE: Stir Everything Together
Gently stir to coat the meatballs evenly in the sauce. Try not to break up the pineapple chunks.
STEP FOUR: Slow Cook
Cover and cook on low for 4 to 6 hours or high for 2½ to 3 hours, until the sauce is bubbly and the meatballs are heated through.
STEP FIVE: Optional Thickening Step
If you prefer a thicker sauce, whisk together the cornstarch with two tablespoons of cold water. Stir this mixture into the slow cooker 30 minutes before serving, then continue cooking uncovered on high until the sauce thickens.
STEP SIX: Garnish and Serve
Once the sauce is glossy and the meatballs are tender, garnish with chopped parsley or green onions and serve.
PRO TIPS FOR THE BEST SLOW COOKER MEATBALLS
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Don’t skip the pineapple juice. It gives the sauce that signature sweet-and-tangy flavor.
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Choose the right barbecue sauce. A smoky or honey barbecue sauce balances perfectly with pineapple.
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Cook low and slow. This lets the flavors meld together and keeps the meatballs juicy.
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Double the batch. These are great for parties, and leftovers taste even better the next day.
VARIATIONS AND SUBSTITUTIONS
This recipe is versatile, and you can change up the ingredients depending on what you have on hand.
SPICY KICK: Add a tablespoon of sriracha or a few dashes of hot sauce to the sauce mixture.
HAWAIIAN STYLE: Toss in sliced red and green bell peppers during the last hour of cooking for color and crunch.
SWEET TERIYAKI FLAVOR: Replace barbecue sauce with teriyaki sauce and add a splash of rice vinegar for a different twist.
BACON LOVERS: Stir in cooked bacon crumbles before serving for an extra smoky touch.
HOW TO SERVE PINEAPPLE BBQ MEATBALLS
There are endless ways to enjoy these sticky, flavorful meatballs.
As an Appetizer: Serve them warm straight from the slow cooker with toothpicks. Perfect for game days, potlucks, or holiday parties.
As a Main Dish: Spoon over steamed white rice, coconut rice, or noodles. Add a side of roasted vegetables or a green salad to complete the meal.
As a Sandwich: Pile meatballs and sauce into toasted sub rolls, then top with melted mozzarella or provolone.
For Kids: Serve over buttered egg noodles or plain rice for a milder meal that still packs tons of flavor.
WHAT TO SERVE WITH PINEAPPLE BBQ MEATBALLS
Want to turn this into a full dinner spread? Try pairing it with these sides:
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Steamed Rice: Jasmine or basmati rice soaks up the flavorful sauce perfectly.
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Fried Rice: Use leftover rice for an easy, flavorful pairing.
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Roasted Vegetables: Broccoli, carrots, or bell peppers add color and balance the sweetness.
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Hawaiian Rolls: Soft, buttery rolls are great for soaking up the sauce.
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Coleslaw: The creamy crunch is the perfect contrast to the sticky, sweet sauce.
STORAGE AND REHEATING
These meatballs are excellent for meal prep because the flavors deepen as they sit.
IN THE FRIDGE:
Allow leftovers to cool completely, then store them in an airtight container in the refrigerator for up to four days.
IN THE FREEZER:
Freeze cooled meatballs with sauce in a freezer-safe bag or container for up to three months. Label with the date for freshness.
TO REHEAT:
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Stovetop: Warm in a saucepan over medium-low heat until heated through, stirring occasionally.
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Microwave: Heat in a microwave-safe dish in 1-minute intervals, stirring in between.
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Slow Cooker: Reheat on low for 1–2 hours until warm.
If the sauce thickens too much when reheating, add a splash of pineapple juice or water to loosen it.
MAKE-AHEAD TIPS
You can prepare all the ingredients in advance. Combine the sauce mixture (barbecue sauce, pineapple chunks, and seasonings) in a container and store it in the fridge for up to 24 hours. When ready, pour it over the meatballs and cook as directed.
You can also pre-cook homemade meatballs and freeze them. On cooking day, just add them to the slow cooker straight from the freezer—no need to thaw.
COMMON QUESTIONS ABOUT SLOW COOKER MEATBALLS
Can I use fresh meatballs instead of frozen?
Yes, just make sure they’re fully cooked before adding them to the slow cooker. The cooking time will be the same since you’re really heating them through and letting the flavors blend.
Do I need to drain the pineapple?
No, use the juice! It combines with the barbecue sauce to make the rich, tangy glaze.
Can I use pineapple tidbits instead of chunks?
Absolutely. Tidbits work just as well, and you’ll get smaller bites of pineapple throughout the dish.
Can I make these in the oven instead of a slow cooker?
Yes. Combine everything in a baking dish, cover with foil, and bake at 350°F for about 35–40 minutes, stirring halfway through.
How do I keep meatballs warm for a party?
Once cooked, keep your slow cooker on the “warm” setting. Stir occasionally to prevent sticking.
WHY YOU’LL LOVE THIS RECIPE
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Effortless: The slow cooker does all the work.
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Versatile: Works for dinner or parties.
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Crowd-pleasing: Everyone loves the balance of sweet and savory.
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Make-ahead friendly: Perfect for prepping ahead or freezing.
Slow Cooker Pineapple Barbecue Meatballs
Ingredients
- 2 pounds frozen meatballs
- 2 cups barbecue sauce
- 1 20-ounce can pineapple chunks in juice, undrained
- ½ cup brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper flakes optional
- 1 tablespoon cornstarch optional, for thickening
- Chopped parsley or sliced green onions for garnish
Instructions
- Spray slow cooker with nonstick spray or use a liner.
- Add meatballs, barbecue sauce, pineapple chunks with juice, brown sugar, soy sauce, garlic powder, onion powder, and red pepper flakes. Stir gently.
- Cover and cook on low for 4–6 hours or on high for 2½–3 hours, stirring once or twice.
- For a thicker sauce, whisk together cornstarch and water, add to slow cooker 30 minutes before serving, and cook uncovered.
- Garnish with chopped parsley or green onions and serve warm.
Notes
Nutrition
This recipe combines everything you love about easy slow cooker cooking—minimal prep, bold flavor, and plenty of versatility. Whether you’re serving them for dinner over rice or as the star appetizer at your next get-together, these pineapple barbecue meatballs will disappear fast.
Sticky, sweet, and irresistible every single time.
