Prepare. Gather your ingredients and prepare them as indicated. This includes chopping up your red bell pepper.
Ingredients. Place your frozen meatballs, pineapple chunks, and chopped bell pepper into your crockpot. Evenly spread the ingredients over the bottom of the pot.
Sauce. In a medium bowl or measuring cup, use a whisk to combine together your pineapple juice, barbecue sauce, soy sauce, brown sugar, and garlic powder. Whisk the ingredients until smooth and incorporated.
Combine. Pour half of the sauce over the ingredients in your slow cooker. Then use a wooden spoon or similar item to mix the ingredients. Repeat this process with the remaining sauce, mixing until your meatballs are well covered with the sauce.
Slow Cook. Slow cook your meatballs on high for two to three hours or on low for four to six hours high, until the meatballs are heated through and the flavors have melded.
Serve. Serve your meatballs, on rice or as preferred, garnished with the green pepper pieces.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!