Crockpot Pineapple Barbecue Meatballs
Crockpot Pineapple Barbecue Meatballs are sweet and tangy, made from the convenience of frozen meatballs, bottled barbecue sauce, and canned pineapple with bell pepper, onion, and garlic.
Transform your gatherings with these Crockpot Pineapple Barbecue Meatballs, a dish that promises to be a crowd pleaser. Whether you’re seeking the perfect appetizer for your next party or a delightful main dish that the whole family will adore, this recipe combines homemade meatballs, the tanginess of pineapple, and the sweetness of barbecue sauce to create a Hawaiian-inspired delicacy. With simple ingredients and a little time, you’ll have a dish that’s both a great appetizer and a satisfying meal over a bed of rice.
Yes, fresh pineapple can be used. It offers a brighter flavor but might add a little more prep time.
These Crockpot Pineapple Barbecue Meatballs are great as party appetizers by simply adding them to a serving bowl with toothpicks; otherwise, you can also easily turn them into the main meal by adding them to rolls with some sauce drizzled on top, serve them over rice or noodles with your choice of veggies, or enjoy them alongside some garlic mashed potatoes.
Yes, definitely! Thanks to the sweet and tangy sauce created by the barbecue sauce and pineapples, you or your guests will hardly even notice the use of vegetarian meatballs instead of the real deal.
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Yes, of course! Once your meatballs are completely cool, transfer them to a baking tray lined with parchment paper and flash freeze them for about 2 hours. Once frozen, transfer the meatballs into an airtight container or a Ziploc bag for up to 3 months. This initial flash freezing will help prevent them from sticking together.
Thaw your frozen meatballs overnight in the refrigerator and reheat them in the oven or an air fryer for about 5 minutes.
Recipe Notes:
Slow Cooker Method: Cooking on low for 5 to 6 hours allows the flavors to meld beautifully, making the meatballs tender and the sauce thick and rich. For those with less time, you can also cook for about 3 hours on a high setting.
Serving Suggestions: Serve these pineapple meatballs alone as a perfect appetizer or over a bed of rice as a main dish. Garnishing with green onions adds a fresh, colorful touch.
Storage Tips: Leftovers can be stored in a freezer bag and kept in the freezer for a quick and easy meal later. Ensure the meatballs and sauce cool down before freezing to maintain their best quality.
Making It Homemade: For an even more homemade touch, consider making your meatballs from scratch. It requires a bit more time but allows for customization of flavors and meat choices.
INGREDIENTS NEEDED: SEE RECIPE CARD BELOW FOR FULL RECIPE.
- Frozen Meatballs: A convenient choice, frozen meatballs save preparation time and are perfect for this recipe. For a healthier version, consider turkey meatballs from your grocery store.
- Barbecue Sauce: Your favorite BBQ sauce will bring a smoky, rich flavor to the dish. The sauce ingredients meld with the pineapple juice, creating a uniquely savory yet sweet sauce.
- Pineapple Chunks: The star of the dish, pineapple chunks add a tropical sweetness and acidity that balances the meatballs’ savory notes, making for irresistible pineapple meatballs.
- Pineapple Preserves: Adding an extra layer of pineapple flavor, the preserves thicken the sauce, enhancing the dish’s overall taste.
- Garlic, Sweet Onion, and Red Bell Pepper: These vegetables add depth and complexity to the sauce, providing a subtle sweetness and a hint of sharpness that complements the overall dish.
Crockpot Pineapple Barbecue Meatballs
- Prepare a slow cooker with nonstick cooking spray. Toss all of the ingredients into the slow cooker and stir to coat.
- Cover and cook on low for 5 to 6 hours.
- Serve alone or over cooked rice.
More Slow Cooker Recipes We Love:
Crockpot Pineapple Barbecue Meatballs
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Ingredients
- 32 ounce package frozen meatballs
- 18 ounce bottle barbecue sauce
- 20 ounce can pineapple chunks
- 1 clove garlic minced
- 1 sweet onion cut into chunks
- 1 red bell pepper cut into chunks
Instructions
- Prepare a slow cooker with nonstick cooking spray.
- Toss all of the ingredients into the slow cooker and stir to coat.
- Cover and cook on low for 5 to 6 hours.
- Serve alone or over cooked rice or mashed potatoes
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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