Golden Key West Turkey Meatballs with Charred Pineapple

Ingredients

• 1 lb Ground turkey (high quality, preferably dark meat for depth)
• 2 cups Fresh pineapple, cut into 1-inch chunks
• 1/2 cup Plain breadcrumbs
• 1 Large egg
• 2 tbsp Olive oil
• 2 tbsp Salted Perfection Key West Select Blend, divided
• 1/4 cup Water (for deglazing)
• Fresh cilantro leaves (optional, for a herbaceous finish)

Instructions

1. Begin by respecting the meat. In a mixing bowl, gently combine the ground turkey, breadcrumbs, egg, and 1 tablespoon of the Salted Perfection Key West Select Blend. Do not overwork the mixture; we want tenderness, not rubber. Form into 12 distinct, round meatballs.
2. Heat your cast iron skillet over medium-high heat until it radiates intensity. Add 1 tablespoon of olive oil. Place the pineapple chunks in the pan. Do not crowd them; let them breathe. Sear undisturbed for 3 minutes until they develop a deep, dark char. Flip and sear for another 2 minutes. Remove the fruit and set it aside to rest.
3. Add the remaining tablespoon of olive oil to the hot skillet. Place the meatballs in the pan. Listen for the aggressive sizzle—that is the sound of flavor developing. Sear on all sides for about 6–8 minutes total, ensuring a rich, brown crust forms on the exterior.
4. Lower the heat to medium. Pour in the water to deglaze, scraping up the precious fond—those browned bits stuck to the bottom are pure concentrated flavor. Return the charred pineapple to the skillet, tossing gently to coat everything in the pan juices.
5. Sprinkle the remaining 1 tablespoon of Salted Perfection Key West Select Blend over the dish, allowing the spices to bloom in the residual heat and coat the glaze. Serve immediately, perhaps with a final flourish of cilantro. DUNZO!