Grilled Pineapple Dessert Recipe
From zen2
Ingredients
- 1 can good-quality coconut milk
- 1/2 cup loosely packed brown sugar
- pinch of salt
- Optional: 1 Tbsp. coconut extract (baking type), OR 2 Tbsp. coconut-flavored liqueur (for an extra, adult treat!)
- 8-10 wooden or stainless-steel skewers
Preparation
- marinade/dipping sauce
- Place 1 can coconut milk in a sauce pan over medium heat. #When the coconut milk is warm (don't boil it), add 1/2 cup loosely packed brown sugar, plus a pinch of salt. Stir well.
- When sugar has dissolved completely, remove from heat.
- If desired, stir in 1 Tbsp. coconut extract (the type you would use for baking), OR (for an extra adult treat!) 2 Tbsp. coconut-flavored liqueur (or coconut-pineapple flavored liqueur).
- Pour 1/2 the coconut marinade into a dipping bowl (or bowls) and place in the refrigerator until you're ready to eat. Pour the remaining 1/2 over the pineapple pieces.
- Turn the pineapple pieces several times to coat completely.
- Cover and set in the refrigerator to marinate until you're ready to barbecue - at least 10 minutes or up to 1 hour. (If you leave it any longer, all the wonderful juice will drain out).
- When ready to barbecue, push a wooden skewer into the end of each pineapple piece, then place on the grill.
- Barbecue for 5-10 minutes each side, or until the pineapple turns bright yellow and has beautiful grill marks on every side.
- As you barbecue, baste the pineapple once or twice with the leftover marinade from the bottom of the bowl.
- There are several ways you can serve this dish. The easiest is to simply take the "pineapple pops" off the grill one at a time and immediately hand them out. Set out the dip for dipping, and enjoy!
- Or, for a more elegant presentation, place the pineapple skewers on a serving plate and sprinkle over a little dry shredded coconut. ENJOY!