Pineapple Satay
Author: Sunset Magazine
Ingredients
- 1 ripe pineapple
- Coconut Caramel Sauce (above)
- ¼ cup unsweetened shredded coconut, toasted
Instructions
- 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.
- 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 seconds). 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.
Recipe by This Week for Dinner at https://thisweekfordinner.com/coconut-caramel-sauce-and-pineapple-satay/