Prepare the sauce base

• Drain the pineapple chunks, reserving 2 tbsp of the juice.
• Add the meatballs, diced bell pepper, BBQ sauce, pineapple chunks, reserved pineapple juice, minced garlic and black pepper to the slow cooker.
• Stir gently to coat everything evenly.

Cook on high

• Cover and cook on high until the meatballs are cooked through and the sauce is bubbling.

Cook the rice

• Meanwhile, cook the rice according to package instructions.

Serve

• Spoon the meatballs and sauce over the rice.