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To the bowl of slow cooker, add the meatballs and pineapple chunks.
In a medium-size bowl, whisk together BBQ sauce, soy sauce, rice wine vinegar and brown sugar.
Using a micro-plane, grate ginger, and garlic and whisk into the sauce. Pour the sauce over meatballs then gently toss to coat. Put lid on crock pot. Set to HIGH for 2-3 hours or LOW for 5-6.
When done, sprinkle meatballs with chopped chives and serve.