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Slow cooker meatball pineapple smokies in a black crockpot with a hand holding a toothpick with a meatball, smokie and pineapple

Slow Cooker Meatball Pineapple Smokies

Frozen meatballs, little smokies, and pineapple chunks in a sweet barbecue sauce, cooked in the slow cooker and kept warm for serving.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 20 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

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.
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