GRILLED PORK MEATBALLS WITH PINEAPPLE-CHIPOTLE CHUTNEY

1 lb bulk pork Italian sausage
2 scallions, finely chopped
Salt and pepper
1 1/2 cups long-grain rice
1 1/2 tablespoons sesame seeds, toasted
1 tablespoon vegetable oil
4 sliced canned pineapple in juice, finely chopped, plus 1/2 cup juice
One chipotle chile in adobo sauce, finely chopped
1/4 teaspoon ground cumin
2 tablespoons chopped cilantro



In a medium bowl, combine the sausage and half of the scallions; season with salt and pepper. Shape into meatballs.

In a medium saucepan bring 3 cups water to a boil. Stir in the rice, cover, lower the heat and simmer for 15 minutes. Using a fork, stir in the sesame seeds.

Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the meatballs and cook, turning, until cooked through and browned, about 15 minutes.

In a small saucepan, combine the pineapple, pineapple juice, chipotle and cumin; cook over medium heat until reduced by half, 10 minutes. Pour the sauce over the meatballs; stir in the cilantro and remaining scallions. Serve over rice.