At AZ, Chefs Yeo and Maffeo serve this as an appetizer. But it also makes a light yet flavorful main course. Simply double the number of quail; there will be enough pineapple and ginger glaze with the quantities given.
Wine recommendations: "To stand up to the sweetness of the pineapple I look for an off-dry wine with good acidity," says AZ's wine director, Dan Perlman. To that end he suggests a Riesling or Gewürztraminer, or Sokol Blosser's Evolution, a blend of those two varieties plus Chardonnay, Muscat, Pinot Gris, Pinot Blanc, Muller-Thurgau, Sémillon and Sylvaner. Fruity red wines will also work, as long as they aren't heavily oaked. Look for a Barbera or a Zinfandel.