Ingredients
Units
Scale
- 20 ounce can pineapple chunks in juice (not syrup)
- 1 cup brown sugar
- 2/3 cup rice vinegar
- 1/2 cup ketchup
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- Kosher salt
- fresh cracked pepper
- 26-32 ounce bag frozen meatballs
- steamed rice for serving
Instructions
- Whisk pineapple juice, brown sugar, rice vinegar, ketchup, soy sauce, cornstarch, garlic powder, and a couple large pinches of salt and pepper together in a slow cooker until smooth.
- Add frozen meatballs and stir to coat.
- Cook on high for 2-3 hours or on low for 4-5 hours.
- Stir in pineapple chunks and serveĀ over white rice!
- If you loved this recipe, please leave a 5-star rating and review below!
Equipment
Buy Now ā Notes
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- Keep it Thick. Give the sauce a thorough whisk before adding meatballs so the cornstarch is fully dissolved and thickens the sauce nicely.
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- No Slow Cooker? Simmer everything in a covered Dutch oven at 325Ā°F for about 45 minutes.
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- Add Pineapple Later. Wait to add the pineapple until towards the end of the cooking process so it stays intact and doesn’t get mushy.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs
- Calories: 466
- Sugar: 44.9 g
- Sodium: 1146.7 mg
- Fat: 22.1 g
- Carbohydrates: 54.2 g
- Fiber: 3.1 g
- Protein: 15.1 g
- Cholesterol: 65.5 mg
