Ingredients
1-12 oz package
3/4 lb fresh Pineapple, sliced 3" x 3/4"
1/3 sec extra virgin olive oil cooking Spray
1/4 cup hoisin sauce
2 Tbsp 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 " 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.