Cut the pineapple into small cubes. Mix the mince with the pineapple cubes and a pinch of ground cinnamon. Season with salt and pepper. Roll the mince into balls of approximately 20 grams each. Blanch the sugar snap peas briefly. Place them in ice water so that they retain their beautiful green colour.
Thread the sugar snaps on a bamboo skewer so that they are S-shaped: insert one end of the sugar snap on a skewer, followed by a meatball and then finish with the other end of the sugar snap. Grill over a moderate flame and brush with a little glaze, if desired.
Working method glaze: Finely chop the lemongrass and shallots and stew them. Add honey and ketchup and deglaze with the balsamic vinegar. Season with salt and pepper and let it reduce.