Polynesian meatballs with pineapple

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 to 3
Author CASA Veneracion


  • 250 grams finely ground pork with at least 20 percent fat
  • 1 red onion finely chopped
  • 4 cloves garlic minced
  • 1 teaspoon rock salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon chili powder
  • 2 tablespoons cornstarch
  • 2 cups cooking oil for frying
  • 2 cups fresh pineapple chunks
  • 1 red onion diced
  • 2 bird's eye chilies finely sliced
  • 1 splash rice vinegar
  • 2 generous splashes rice wine
  • 1/4 cup honey
  • sliced scallions to garnish


  • Mix together the ground pork, finely chopped onion, garlic, rock salt, black pepper, chili powder and cornstarch. Form the mixture into six to nine meatballs, depending on whether you're serving two or three persons.
  • Heat the cooking oil in a frying pan. Fry the meatballs until nicely browned and cooked through, about eight minutes.
  • Pour off the oil.
  • Reheat the pan. Throw in the pineapple chunks and cook over high heat until the edges are lightly browned.
  • Throw in the diced onion and chilies. Sprinkle with salt and pepper. Toss.
  • Pour in the vinegar and wine. Cook until the liquid in the pan in no more than two tablepoonfuls.
  • Add the cooked meatballs to the pan. Pour in the honey. Toss a few times and turn off the heat.
  • Sprinkle the meatballs with finely snipped scallions before serving.