Directions:
Step 1
In a large bowl, whisk together barbecue sauce, pineapple juice, brown sugar, soy sauce, garlic powder, onion powder, black pepper, and red pepper flakes (if using).
Step 2
Place the frozen meatballs in the slow cooker.
Step 3
Pour the sauce mixture over the meatballs, ensuring they are evenly coated.
Step 4
Add the drained pineapple chunks to the slow cooker, gently mixing to combine.
Step 5
Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are heated through and the sauce has thickened.
Step 6
Stir occasionally to coat the meatballs evenly with the sauce.
Step 7
Garnish with fresh parsley before serving, if desired. Serve warm and enjoy!