Crockpot Pineapple Barbecue Meatballs

Here’s a sweet-and-savory Crockpot Pineapple Barbecue Meatballs recipe—perfect for parties, appetizers, or an easy weeknight dinner 🍍🔥

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Crockpot Pineapple Barbecue Meatballs

Ingredients

• 2 lbs frozen or fresh meatballs (beef, turkey, or chicken)

• 1 cup barbecue sauce (your favorite brand)

• 1 cup pineapple chunks (canned or fresh)

• ¼ cup pineapple juice (from the can or fresh)

• 2 tbsp brown sugar (optional, for extra sweetness)

• 1 tbsp soy sauce or Worcestershire sauce (optional, for depth)

• 1 tsp garlic powder

• ½ tsp smoked paprika (optional, for smoky flavor)

• 2 tsp cornstarch + 2 tsp water (optional, for thicker sauce)

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Instructions

1. Combine ingredients
   In the Crockpot, mix meatballs, barbecue sauce, pineapple chunks, pineapple juice, brown sugar, soy sauce, garlic powder, and smoked paprika.

2. Cook

   • LOW: 4–5 hours

   • HIGH: 2–3 hours
     Until meatballs are heated through and sauce is bubbly.

3. Thicken sauce (optional)

   • Mix cornstarch and water to make a slurry.

   • Stir into Crockpot during the last 20–30 minutes of cooking.

4. Serve

   • Hot as an appetizer with toothpicks

   • Over rice, quinoa, or mashed potatoes for a meal

   • With toasted buns for mini meatball sandwiches

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Tips & Variations

• Make ahead: Combine all ingredients in the Crockpot insert, cover, and refrigerate overnight; cook the next day.

• Spicy kick: Add ½ tsp chili flakes or a few dashes of hot sauce.

• Glaze finish: Brush meatballs with extra barbecue sauce and broil 2–3 minutes for a caramelized finish.

• Vegetarian option: Use plant-based meatballs

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These are perfect for potlucks because they stay warm in the slow cooker and are easy for guests to grab.

If you want, I can give a sweet-and-spicy Hawaiian-style version with extra caramelized pineapple for a flavor boost. Do you want me to do that?