1 pound ground pork ½ cup panko breadcrumbs ¼ cup minced red onion ¼ cup packed fresh cilantro ½ teaspoon coarse salt 1 Tablespoon vegetable oil 1 cup fresh pineapple chunks 1 cup pineapple juice 2 Tablespoons rice wine vinegar ½ teaspoon cornstarch 1 large pinch Cayenne pepper 1. Mix pork, panko, onion, cilantro, and salt. 2. Form into 12 meatballs, chill 1 hour. 3. Heat oil in a large skillet over mediumhigh. Cook meatballs turning occasionally until browned all over, about 7 minutes. 4. Remove meatballs from pan. 5. In a small bowl, whisk together pineapple juice, vinegar, cornstarch, and cayenne. 6. Add to skillet; bring to a gentle boil. 7. Return meatballs to pan, cook until sauce is reduced about 5 minutes. 8. Remove from heat, add pineapple chunks; toss to coat. 9. Serve with favorite salad.
Retro Mai Tai Salad 1 pineapple 1 orange 1 lime, juiced 2 Tablespoons grenadine 2 tablespoons pineapple juice ¼ cup orange juice 1. Julianne the pineapple and the orange 2. Arrange on a platter 3. In a bowl, whisk grenadine with the fruit juices 4. Pour over salad 5. Try with papaya, or mango, or coconut flakes