Ingredients:

  • 2 lbs frozen meatballs
  • 20 oz canned pineapple chunks in 100% juice
  • 1.5 cups BBQ sauce
  • 0.25 cup honey
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. Optional: Place frozen meatballs on a large rimmed baking sheet and broil for 3-5 minutes until seared and slightly browned to enhance texture.
  2. Drain the pineapple chunks, reserving the juice in a small saucepan.
  3. In the saucepan with the pineapple juice, whisk in the BBQ sauce, honey, apple cider vinegar, soy sauce, and garlic powder.
  4. Place the meatballs and pineapple chunks into a 6-quart slow cooker.
  5. Pour the prepared sauce over the meatballs and stir to coat evenly.
  6. Cover and cook on low for 4 hours (or high for 2 hours) until the sauce is bubbly and meatballs are heated through.
  7. To thicken the glaze further, whisk cornstarch and water to create a slurry. Stir into the slow cooker 30 minutes before serving.
  8. Garnish with sliced green onions and sesame seeds before serving directly from the slow cooker.