Wednesday, July 17, 2013

Grilled Pineapple Skewers with Coconut Caramel Sauce

I saw this recipe in so many places... that it was like a big hint to try it.  I first saw the recipe on in Everyday with Rachael Ray Magazine.  Then I saw it on the Chew show with Curtis Stone actually showing how to cook it.  Well, I am glad I took all the hints because it was fresh, fun and fantastic!  My kids decided to take it to the next level by serving it with vanilla ice cream.  Yes... it was a very good idea. :)


Coconut caramel sauce
½ cup sugar

2Tbs water
1 cup unsweetened, heavy coconut cream 

Pineapple skewers
1 pineapple, peeled, cored, cut into cubes
1 tbsp unsalted butter, melted 

Garnishes:2/3 cup sweetened, shredded coconut


Directions to make the coconut caramel sauce:
On medium heat in a small saucepan, stir the sugar and two tablespoons of water together.  Simmer and swirl around in pan until golden brown.  About 8 minutes.   Then add coconut cream and stir until sauce thickens. About 5 minutes. Remove the sauce from the heat and pour it into a serving bowl.

Directions to prepare the pineapple skewers and toasted coconut garnish:
 Sprinkle the coconut on a baking sheet.  Heat in oven on broil for a minute or two until toasted. Take off of pan and allow to cool on plate. 

Cut and core pineapple into large chunks. Then skewer pineapple.  Heat grill pan on medium-high heat then brush with melted butter. Grill pineapple a few minutes on each side until you get grill marks. 

To serve place grilled pineapple skewers on plate, drizzle with caramel sauce and garnish with toasted coconut. 

 Source: Everyday with Rachael Ray Magazine, The Chew and Cosmopolitan Australia website

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.