Pineapple (International)

      In the world of tropical fruit you will always have certain flavors that rain supreme.  At the top you have a never ending struggle fruits like the Pomegranite, Passion Fruit, and Dragon Fruit.  But go a level lower and you get the fruits whose price actually stays in the single digets and can be bought regularly at the local supermarket.  Pineapples are one of these fruits. 
      Named for their resemblance to the pine cone, the pineapple is identifiable by the dozens of pines that make up the outer skin which protects the sweet interior flesh.  Though some say it is edible, it is suggested that you refrain from eating the core of the pineapple as the density makes it hard to digest. 
      Now the pineapple fruit can be purchased in many different forms.  You can buy it fresh and use a kitchen knife to seperate the pines and core form the fruit.  Or you can buy it in a canned form where you will be given a choice between slices, chunks, or tidbits.  A word to the wise, never just toss the syrup it can be used for vinegrettes, marinades, sauces and all sort of conncoctions. 
      The recipe I've featured on this post uses the same prinicpal of paring tropical flavors with each other.  And in all my years of cooking, I've never been able to find a better pairing with pinapple then coconut.  Coconut milk goes into the sauce of my Meatballs in Pina Sauce.  If you want to serve it as a dinner entree then simply spoon the meatballs over some cooked rice. 

Meatballs in Pina Sauce

1 pound ground beef (80% lean or better as fatty meats do not pair well with the flavor)

2 pounds ground turkey

1 1/2 cups panko bread crumbs

2/3 cup onion, minced

2 eggs

3 teaspoons salt

1/2 teaspoon ginger

3/4 cup coconut milk

2 tablespoons butter

3 tablespoons cornstarch

1 cup brown sugar (firmley packed)

2 cans (13 1/2 ounces each) pineapple tidbits, drained with syrup reserved

2/3 cup vinegar

2 tablespoons soy sauce

In a large bowl mix together the beef, turkey, bread crumbs, onion, and eggs.  From the mixture into 1 inch size balls.  In a large pan that has been drizzled with olive oil.  Cook the meatballs through drain and discard the drippings. 

In a small bowl mix the ginger and milk together.  In the same skillet combine the butter and cornstarch and cook over medium heat to create a rue.  When the rue has cooked mix in the brown sugar, coconut milk mixture, pineapple syrup, vinegar, and soy sauce.  Cook over medium heat until the mixture begins to boil. 

When the sauce begins to boil add in the remaining tidbits and meatballs and cook over medium low heat until nice and bubbly. 

Serves 15 as an appetizer or 6 as an entree.