- 2 cups barbecue sauce
- 20 oz can pineapple chunks drained with 1/4 cup juice reserved
- 4 cloves garlic pressed
- 4 green onions chopped
- 2 lbs frozen meatballs
- Combine the barbecue sauce, pineapple chunks, reserved pineapple juice, garlic and green onions in the slow cooker and mix until smooth.
- Pour the meatballs in the slow cooker and stir into the sauce until coated.
- Cook on high for 2-3 hours, or low for 4-6 hours or until they reach 165˚F.