Slow Cooker Pineapple Barbecue Meatballs
These pineapple barbecue meatballs simmer in the slow cooker until perfectly coated in a sweet and tangy sauce.
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
You can easily double this recipe for parties.
Leftovers store beautifully and taste even better the next day.
Adjust sweetness by using less brown sugar if you prefer a tangier flavor.
Nutrition
Calories: 395kcalCarbohydrates: 32gProtein: 20gFat: 18gSaturated Fat: 6gSodium: 680mgPotassium: 540mgFiber: 1gSugar: 22g
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