- 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
- 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.