It’s getting to be that time of the year again when parties, pot lucks and office gatherings abound. I don’t know about you, but I’m always looking for something just a little different. While I’m retired, I still make all sorts of things for Hubby and Kiddo to contribute to office gatherings.
These mouthwatering meatballs bring together the sweetness of pineapples and the tangy taste of barbecue sauce. Call it East Meets West. This could be a pot luck dish, or an appetizer. How you serve it is up to you. Serve straight from your slow cooker or on a tray with little cocktail skewers. Have fun, and enjoy.
Polynesian Pineapple Barbecue Meatballs
16 oz frozen Italian Meatballs
18 oz Sweet Baby Ray’s Barbecue Sauce, original flavor
1 (20 oz.) can Pineapple Chunks
1/2 cup Brown Sugar
2 Garlic Cloves
Place meatballs in the bottom of slow cooker.
In a large bowl, add barbecue sauce. Drain pineapples, add juice to the barbecue sauce. Add brown sugar.
Peel and grate garlic cloves into the barbecue mixture. Stir until well blended.
Add pineapple chunks. Pour over meatballs. Stir until meatballs are well coated.
Cover slow cooker and cook on high for 2 hours, or until meatballs are fully warmed through.