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Place the frozen meatballs into the bottom of your slow cooker.
In a medium mixing bowl, whisk together the BBQ sauce, brown sugar, soy sauce, vinegar, and the juice from the canned pineapple.
Add the pineapple chunks and the chopped bell peppers to the slow cooker on top of the meatballs.
Pour the sauce mixture over the ingredients and stir gently until everything is evenly coated.
Cover the slow cooker and cook on Low for 3 to 4 hours, or on High for 1.5 to 2 hours, until the meatballs are heated through and the peppers are tender.
Give the mixture a final stir before serving to ensure the glaze is well-distributed.
Serve the meatballs and sauce over a bed of warm white rice and garnish with fresh sliced green onions.