1Start by making the chicken balls by combining the chicken mince, half the capsicum grated, half the onion diced small or grated, grated cheese, 1 egg, garlic salt, herbs and spices, bread crumbs and uncooked rice. Mix it all together, and add 3 or 4 tablespoons of the crushed pineapple (drained)
2Roll into balls and brown them in a fry pan, then set aside to cool.
4Into your slow cooker, tip the can of crushed tomatoes, brown sugar, BBQ sauce, the rest of your capsicum and onion diced small, minced garlic, black pepper, left over crushed pineapple (with juice) and water. Stir until all combined. Pop the balls into the sauce and cook on low for about 4 to 5 hours. If the sauce gets too thick, add a little more water, and 30 minutes before serving, add 1/4 cup of cream to the sauce and stir it through. Serve with mash or on rice :)
6The balls can be made and browned off the night before then put in the fridge.
8For a sweeter BBQ sauce, substitute the can of crushed tomatoes for a can of tomato soup.