Sweet and tangy Hawaiian-style meatballs made easy in the slow cooker with pineapple and BBQ sauce.

Scale

25–30 frozen meatballs

2 cups BBQ sauce

1 can (20 oz) pineapple chunks

1 cup sliced bell peppers

1 cup sliced onions

1/4 cup soy sauce

1/4 cup white vinegar

1/4 cup brown sugar

3 cloves garlic, minced

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Combine the BBQ sauce, pineapple chunks (with juice), soy sauce, white vinegar, brown sugar, and minced garlic in the slow cooker.

Add the frozen meatballs, bell peppers, and onions, stirring to coat.

Cook on low heat for 6 to 8 hours, stirring occasionally to ensure even sauce coating.

Remove the lid during the last 30 minutes to let the sauce thicken.