Pineapple Satays with Coconut Caramel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup(s) coconut milk |
1 ripe pineapple |
1 cup(s) sugar |
1/4 cup(s) unsweetened shredded coconut, toasted |
Directions:
1. Trim ends from pineapple, then stand it on one end 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 to make 16 thin wedges. Skewer each lengthwise.
2. In a small saucepan, combine sugar with 1/2 C water. Bring to a boil, swirling to dissolve sugar; boil, swirling occasionally (do not stir), until just golden and honey-like. Remove from heat and slowly whisk in coconut milk (mixture will bubble furiously).
3. Prepare a gas or charcoal grill for high heat (450 to 550); you can hold your hand 5 in. above cooking grate only 2 to 4 sec). 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.
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