From the kitchen of my schoolfriend Malilé who was raised in “Bora Bora of the sublime sunsets.” The green peppercorns came from the garden of the cook; replace them with any other green peppercorn—those from Ponape in the South Pacific are the best. Omit the coconut for fat-restricted diets. And be aware that pineapple cores vary in acidity from sharp to semisweet, so the taste of the dish may vary somewhat each time you make it.
