Pineapple holds up to skewering, doesn’t fall apart on the grill, and makes an elegant, surprising dessert—especially when drizzled with a simple-to-make caramel sauce. You’ll need 16 wooden skewers for this recipe.
1 ripe pineapple
1 cup sugar
3/4 cup coconut milk
1/4 cup unsweetened shredded coconut, toasted
How to Make It
Soak skewers in water 30 minutes. Meanwhile, trim ends from pineapple, then stand it upright and cut off peel. Quarter pineapple lengthwise and cut out core. Reserve half the pineapple for another use. Cut each remaining quarter into 4 lengthwise slices, then cut each slice in half crosswise to make 16 thin wedges. Skewer each lengthwise.
In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, swirling to dissolve sugar; boil, swirling occasionally (do not stir), just until golden and honeylike. Remove from heat and slowly whisk in coconut milk (mixture will bubble furiously).
Heat a grill to high (450° to 550°). Using a pastry brush, coat pineapple pieces with caramel sauce. Grill just until marks appear, then turn to mark other side, 4 to 5 minutes total. Put skewers on a platter, sprinkle with toasted coconut, and serve with remaining caramel sauce for dunking.
You will need 16 wooden skewers for this recipe (soak in water 30 minutes).
Tip from Amy Machnak, Recipe Editor: Use big pieces of firm fruit. While the pastry chef at Boulevard in San Francisco, I tried using the grill with different fruits. Early disasters: strawberries (they fell through or stuck to the grates) and cherries (hard to skewer). Some customers complained that my grilled fruit tasted like meat. My solution: choosing denser fruits like peaches, nectarines, and pineapples—the first two cut in half, the third thickly sliced. They were instant winners. Also, I cleaned the grill well to let the fruit flavor shine through. I'm glad I kept at it, because warm grilled fruit is perfect with ice cream in summertime, and it makes use of an already hot barbecue.
I love grilled pineapple, but thought the caramel sauce was just too sweet -and unnecessary. But then, my caramel sauce didn't really turn out the way it was supposed to either. When I poured in the coconut milk, the caramel seized up, leaving me with a big clump of hard sugar at the end of the whisk. My caramel ended up on the thin side. I don't think I'll make this again as there are other, easier, less time-consuming grilled pineapple recipes that are as good, if not better.
I made this the first time for my family. My 4 year old LOVED it!!!! What a fun way to eat pineapple! I just made it a second time for a small dinner party. Everyone raved! It was a hit. It did take longer than expected for the caramel to develop color in the pan. Be patient. I had leftover sauce and put it in the fridge. I wasn't sure how it would do after it had been cooled.... but, it was still perfect after I took it out the next day. This is my new 'go to' summertime desert! YUM!
So good! Also as a bonus it's quick and easy. I used light coconut milk and thought I had messed up the caramel. I thought I added the coconut milk too early. But I just shut the stove off, let it sit, then reboiled it, swirling the pan every so often. After letting it sit for about 1/2 hour it thickened right up. I took the pineapples off the skewers and tossed it in the caramel. Forget the toasted coconut at home(I was making it at another house) but it was still perfect. Served it with fat free frozen vanilla yogurt and drizzle extra sauce on top. This got devoured by my family. http://foodjaunts.com
I made this recipe for a summer party and everyone raved about it. I sent home multiple copies of the recipe and still get calls asking for it. It is very simple and takes grilling fruit up a notch. We served it with grilled jerk chicken and summer salads. The skewers look beautiful when displayed on a platter. I would recommend it to everyone!
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