Curry-Mustard Glazed Meatballs

1 12 oz jar pineapple preserves
1 8 oz jar dijon mustard
1 8 oz can pineapple tidbits in unsweetened juice, undrained
1/2 c firmly packed dark brown sugar
1 tsp curry powder
2 1/2 lb frozen cooked Italian meatballs (about 80)

In small saucepan, combine all ingredients except meatballs. Bring to a boil. Place meatballs in 2 1/2 to 3 quart slow cooker. Stir in preserves mixture. Cover; cook on high setting for 4 hours, stirring twice. Stir well before serving.

Curried Coconut Chicken Balls

3/4 cup flaked coconut
3 ounces cream cheese, at room temperature.
2 tablespoons mayonnaise
1 cup cooked chicken, chopped
1 cup walnuts, chopped
2 tablespoons minced onion
1 tablespoon curry powder, to taste
1/2 teaspoon salt

Preheat oven to 350 degrees F.

Spread out coconut on a small baking sheet and toast in oven until light brown, 10 to 15 minutes. Let cool slightly. In a small bowl, blend together cream cheese and mayonnaise until smooth. Add chicken, walnuts, onion, curry powder, and salt. Mix well. Form chicken mixture into 1-inch balls. Roll in toasted coconut to coat. Cover and refrigerate until chilled.