Scale

1 1/2 cup pineapple juice

1 1/2 cup brown sugar (packed)

1 1/2 cups ketchup

1/4 cup Worcestershire sauce

2 tablespoons corn starch

2 cloves garlic (minced)

1 teaspoon onion powder

1/2 teaspoon salt

1/8–1/4 teaspoon red pepper flakes (or more if you like it spicy!

2 lbs precooked or browned beef meatballs* (fresh or frozen)

2 medium bell peppers (cut into 1/2″ pieces)

1 1/2 cups pineapple chunks (fresh or canned, drained)

Sliced green onion or parsley for garnish

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Start by whisking together the sauce, combine pineapple juice, brown sugar, ketchup, Worcestershire, cornstarch, garlic, onion powder, salt, and red pepper flakes in a bowl until smooth and well blended.
Next, add your meatballs, chopped bell peppers, and pineapple chunks to a 4-quart (or larger) slow cooker.
Pour the sauce over everything, then give it a gentle stir to coat all the ingredients evenly.
Pop the lid on and cook on LOW for 3 to 4 hours, until the sauce is thick and the meatballs are warmed through. Give it a quick taste and adjust seasoning if needed, then serve and enjoy!