Hawaiian Pork Fondue

1 can (19 ounces) crushed pineapple, with juice

½ cup finely minced onion

½ cup liquid honey

¼ cup vinegar

1 tablespoon soy sauce

3 cloves garlic, minced

1 tablespoon finely minced ginger root

1 teaspoon ground coriander

1 teaspoon cornstarch

Salt and freshly ground black pepper, to taste

1 pound pork tenderloin, cut into 1-inch cubes

Oil for fondue

In a saucepan over medium-low heat, combine pineapple, onion, honey, vinegar, soy sauce, garlic, ginger, coriander, cornstarch, salt and pepper. Stir until honey is melted and ingredients are blended. Remove from heat and set aside to cool to room temperature.

In a shallow casserole dish, pour 21/4 cups of the marinade over pork tenderloin, tossing to coat well. Cover and refrigerate for at least 1 hour. (The remaining marinade will be used for dipping.)

In a saucepan, heat oil to 375 degrees and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.

Serve with reserved marinade as dipping sauce, mango salsa or chutney, Thai peanut sauce or garlic aioli.

Serves four.

Cook's notes: Try this using chicken instead of pork. Sprinkle 2 tablespoons coconut in reserved marinade to add texture to dipping sauce.

"The Fondue Bible" by Ilana Simon (2007 Robert Rose, $22.95)