Preheat the oven to 180oC / Gas 5
Line an oven tray with parchment paper.
Let’s make the marinade. Measure and pour 4 tablespoons of teriyaki sauce into a large bowl. Drizzle in 2 tablespoons of honey.
Get an adult to cut a 2cm piece of ginger. Peel the ginger with a spoon. Grate the ginger into the bowl. Peel and grate the garlic too.
Wash the courgette. Grate onto a tea-towel. Squeeze all the water out of the courgette into the bowl. (You do not use this water - just the courgette that is left.) Put this grated courgette into a bowl.
Add the pork mince into the bowl with the marinade
Now for the messy part - ﬁrst dip your hands in cold water. using your cold wet hands put your Dip your hands in the bowl, begin to squish and squeeze all the minced pork together until all the sauce disappears.
Now for the fun part - Using cold wet hands, pick up a small piece of mixture and roll. Shape into mini balls and pop on the tray to bake in the oven.
Get an adult to pop them in the oven and bake for 20 minutes.
Now for Mr. Pineapple: Cut off the top & bottom. Get an adult to cut off the all the skin. Then cut down into long, big rectangle pieces. Using a star shape cutter cut out the pineapple star. Continue until all completed.
For the Coconut Rice: Pour the coconut milk and water in the bottom of the saucepan.
Pour in the rice - bring to the boil, turn down the heat and simmer for 20 mins. Turn of the heat and with the lid on allow to steam for another 20 mins.
When the meatballs are cooked, take out of the oven using oven gloves and allow them to cool a little on a tray.
Pour 5 tablespoons of hoi sin sauce into a clean bowl. Toss the meatballs into the sauce.
To serve: Using cocktail sticks ﬁrst pop a pineapple star on, then the meatball on top. Serve this with a bowl of coconut rice and some edammame beans or peas.