Begin by greasing the interior of your crockpot lightly to prevent sticking, then evenly spread frozen meatballs across the bottom.

Pour the sweet red chili sauce generously over the meatballs, allowing it to coat them thoroughly. Next, add the grape jelly, letting it drizzle evenly across the meatballs. Finally, sprinkle the drained pineapple tidbits over the top.

With a large spoon, gently stir the mixture to ensure all meatballs are coated in the sauce.

Cover the crockpot with its lid and set it to cook on high for 1 to 2 hours or on low for 3 to 4 hours. Stir occasionally to redistribute the sauce.

When the cooking time is up, check for doneness; the meatballs should be heated through and tender.