1. Place the frozen meatballs in your Crockpot, making sure they’re evenly distributed in the pot.
2. In a medium bowl, whisk together the pineapple chunks with their juice, barbecue sauce, soy sauce, brown sugar, rice vinegar, garlic powder, and ginger powder until well combined.
3. Pour the sauce mixture over the meatballs, ensuring they are fully coated.
4. Add the chopped bell pepper into the Crockpot and gently stir to mix it through the meatballs and sauce.
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 flavors have melded beautifully.
6. Stir the mixture occasionally to ensure even cooking and coating of the meatballs.

Remember, patience is key here. Letting the ingredients slowly meld together in the Crockpot is what makes this dish shine. It’s a lesson I learned from my grandmother—good things take time, and love is in the details.