This slow cooker meatball pineapple smokies recipe is sweet, tangy, and saucy, with juicy meatballs, little smokies, and chunks of pineapple in a barbecue glaze. It is the meatball and pineapple crockpot appetizer that people circle back to again and again, and it takes about 10 minutes to put together.
Everything goes in the slow cooker and stays warm for the whole party. That makes it one of the easiest meatball recipes for appetizers on a busy Thanksgiving, Christmas, or game day table, and a good match for appetizers for a Superbowl party. If you want another hands-off bite, try the crockpot crack corn dip.
Why you will like these pineapple meatballs and smokies
- Dump and go. Add everything to the crockpot, stir the sauce, and walk away.
- Two favorites in one pot. Meatballs and weenies, or little smokies and meatballs, are always a crowd pleaser.
- Stays warm for a party. Switch the crockpot to warm and serve straight from it.
- Short ingredient list. Frozen meatballs, cocktail sausages, pineapple, and a simple sauce.
Ingredients for meatball and pineapple slow cooker appetizer
- 24 ounces frozen fully cooked meatballs. About 30 meatballs. They go in frozen.
- 14 ounces little smokies. Fully cooked cocktail sausages.
- 1 can (20 ounces) pineapple chunks. Drain it and save 1/4 cup of the juice.
- 1 cup barbecue sauce. Your favorite kind.
- 1/4 cup packed brown sugar.
- 1 tablespoon soy sauce and 1/2 teaspoon garlic powder.
- To serve: sliced green onions and toothpicks.
How to make slow cooker meatball pineapple smokies
Step 1: Fill the slow cooker
Add the frozen meatballs, little smokies, and drained pineapple chunks to a 5 to 6 quart slow cooker.
Step 2: Mix the sauce
In a bowl, whisk the barbecue sauce, brown sugar, soy sauce, garlic powder, and the reserved 1/4 cup pineapple juice until smooth. Pour it over the meatballs and stir gently to coat.
Step 3: Cook
Cover and cook on low for 3 to 4 hours, or on high for 1 1/2 to 2 hours, stirring once halfway through, until the meatballs are hot all the way through (165°F) and the sauce is bubbling.
Step 4: Serve
Stir, sprinkle with green onions, and switch the slow cooker to warm. Serve with toothpicks.
Tips for the best meatball and pineapple crockpot recipe
- Use fully cooked meatballs and smokies. They only need to heat through.
- Drain the pineapple well, and add only the reserved 1/4 cup of juice so the sauce stays thick.
- Stir gently so the meatballs do not break apart.
- If the sauce is thin at the end, cook with the lid off on high for 15 minutes.
- Keep the slow cooker on the warm setting for up to 2 hours at a party.
Variations
- Spicy. Add a few dashes of hot sauce or a pinch of red pepper flakes.
- Peppers and onions. Add 1 cup of chopped bell pepper and onion.
- Sweet and sour. Swap the barbecue sauce for sweet and sour sauce.
- Only meatballs. Skip the smokies and use 3 pounds of meatballs, or the other way around.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave in 30-second bursts or in a saucepan over low heat until hot. For longer storage, freeze the cooled meatballs and sauce for up to 2 months, then thaw in the fridge overnight.
Frequently asked questions
Can I use fresh meatballs?
Yes, but brown them first, or cook them until they reach 160°F for beef before adding the sauce. Frozen fully cooked meatballs are easier.
Can I use canned pineapple in juice or syrup?
Use pineapple in juice if you can. Pineapple in heavy syrup makes the sauce much sweeter.
Can I make it ahead?
Yes. Mix everything in the slow cooker insert, refrigerate it overnight, and add 30 to 45 minutes to the cook time.
What do I serve with it?
Toothpicks and small plates are all you need. It also goes well with a plate of cheese and crackers or other crockpot appetizers.
More crockpot and meatball appetizers
For more bites from the slow cooker, try the slow cooker honey garlic meatballs, the crockpot French onion meatballs, or the bacon wrapped little smokies.
Slow Cooker Meatball Pineapple Smokies
Ingredients
- 24 oz frozen fully cooked meatballs about 30, do not thaw
- 14 oz little smokies fully cooked cocktail sausages
- 1 can pineapple chunks 20 oz, drained, 1/4 cup juice reserved
For the sauce
- 1 cup barbecue sauce
- 1/4 cup packed brown sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1/4 cup reserved pineapple juice
To serve
- sliced green onions and toothpicks
Method
- Add the frozen meatballs, little smokies, and drained pineapple chunks to a 5 to 6 quart slow cooker.
- Whisk the barbecue sauce, brown sugar, soy sauce, garlic powder, and reserved pineapple juice until smooth. Pour it over the meatballs and stir gently to coat.
- Cover and cook on low for 3 to 4 hours, or on high for 1 1/2 to 2 hours, stirring once halfway through, until the meatballs are hot all the way through (165°F) and the sauce is bubbling.
- Stir, sprinkle with green onions, and switch the slow cooker to warm. Serve with toothpicks.
Notes
- Use fully cooked meatballs and smokies. Drain the pineapple and add only 1/4 cup of its juice.
- Keep on the warm setting up to 2 hours at a party.
- Leftovers keep 4 days in the fridge. Freeze cooled meatballs and sauce up to 2 months.