Slow Cooker Pineapple Barbecue (Print Version)
Tender meatballs cooked in barbecue sauce with pineapple for a savory-sweet slow cooker favorite.
# Ingredients:
→ Main Components
01 -
1 bag (32 oz) frozen fully cooked meatballs
02 -
1 can (20 oz) pineapple chunks, drained
03 -
1 bottle (18 oz) barbecue sauce
→ Sauce Enhancers
04 -
1/2 cup packed brown sugar
05 -
1/4 cup soy sauce
→ Optional Thickener
06 -
1 tablespoon cornstarch
07 -
1 tablespoon water
# Steps:
01 -
In a medium mixing bowl, combine barbecue sauce, brown sugar, and soy sauce. Whisk thoroughly until the sugar is dissolved and the sauce is smooth.
02 -
Arrange frozen meatballs and drained pineapple chunks evenly in the insert of a slow cooker.
03 -
Pour the prepared sauce mixture over the meatballs and pineapple, ensuring all ingredients are well coated.
04 -
Cover the slow cooker and cook on low setting for 4 to 6 hours, or until thoroughly heated.
05 -
For a thicker sauce, mix cornstarch and water to form a paste. Stir this slurry into the slow cooker 30 minutes before the end of the cooking time.
06 -
Stir contents well before serving. Serve hot directly from the slow cooker or transfer to a serving dish.
# Notes:
01 -
For best flavor and texture, avoid using fresh meatballs unless fully cooked prior to slow cooking; frozen meatballs hold their shape and remain tender.