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4. Brush the grill rack lightly with oil and place the skew- ers over medium-high heat. Cook until browned on both sides, about 2 minutes per side. Carefully remove the meatballs from the skewers and transfer to the sauce- pan. Gently stir to coat and simmer until the meatballs are cooked through and the sauce has thickened, 10 to 15 minutes.
5. While the meatballs are simmering, grill the pineap- ple slices over medium-high heat until slightly charred, 5 to 7 minutes per side.
6. Cut each pineapple slice into 5 pieces. To assemble, spear one pineapple chunk and one meatball onto a cocktail skewer. Repeat with remaining meatballs and pineapple pieces. Garnish with cilantro leaves, if de- sired.
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