Combine ketchup, maple syrup, soy sauce, tapioca, allspice, and dry mustard in a slow-cooker. Carefully stir meatballs and pineapple chunks into ketchup mixture. Cover and cook on low for five to six hours.
Stir before serving. Serve warm with cocktail picks, if desired.
For a quick main dish, serve meatballs over hot cooked rice.