This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

LEARN MORE

Grilled Pineapple Appetizer with Teriyaki Chicken Meatballs

By: al fresco All Natural

"Browned Teriyaki Chicken Meatballs and slices of grilled pineapple are brushed with hoisin sauce for a tangy, delectable one-bite appetizer."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 (12 ounce) package al fresco® Teriyaki Ginger Chicken Meatballs
3/4 pound fresh pineapple, sliced 3 inches x 3/4 inches
Cooking spray, extra virgin olive oil
1/4 cup hoisin sauce
2 tablespoons water
2 fresh peppermint leaves

Directions

Spray pineapple slices with cooking spray and grill or pan brown, lightly brush both sides with hoisin sauce. Cut rings into bite size pieces about 1 inch wide (just big enough for the meatballs to sit on top of).
Prepare a medium skillet with pan spray and brown al fresco all natural Teriyaki Meat Balls over medium high heat on both sides. Add water, cover and fully heat meatballs.
Skewer meatballs on top of pineapple and lightly brush with the hoisin sauce to give a glaze.
Set-up on a platter, and put remaining hoisin sauce in a small dipping bowl. Garnish with fresh mint. Serve immediately.