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!
