1 can coconut milk
½ cup brown sugar, loosely packed
pinch salt
1 pineapple
For Optional:
1 tbsp coconut extract, baking type, or 2 tbsp coconut flavored liqueur
10 wooden skewers, or stainless steel skewers
Slice off the top, skins, and sides of the pineapple with a serrated knife.
Holding the pineapple firmly, slice it into half in a downward direction, then in half again to create 4 sections.
Lay these sections on the cutting board. Now, picking up one section at a time, slice off ⅓ to ½-inch of the hard inner core, always cutting downward.
Leave some core in order to keep a little of the fiber, and also to make the pieces more stable and easier to skewer.
Finish cutting the pineapple by slicing each section in half again. Should have 8 pieces.
Slice these thicker ones in half once again.
Place the pineapple pieces in a flat-bottomed bowl for marinating.
Place coconut milk in a saucepan over medium heat. When the coconut milk is warm, making sure not to boil, add ½ cup loosely packed brown sugar, plus a pinch of salt. Stir well.
When sugar has dissolved completely, remove from heat.
Stir in coconut extract.
Pour ½ the coconut marinade into a dipping bowl and place in the refrigerator until ready to eat. Pour the remaining marinade over the pineapple pieces.
Brush grill with a little cooking oil, then push a wooden skewer into the end of each pineapple piece and place on the grill. Barbecue 5 to 10 minutes each side, or until the pineapple turns bright yellow and has beautiful grill marks.
Serve with dipping sauce and enjoy.
Sugar: 11g
:
Calcium: 16mg
Calories: 121kcal
Carbohydrates: 12g
Fat: 8g
Iron: 1mg
Potassium: 101mg
Protein: 1g
Saturated Fat: 7g
Sodium: 8mg
Vitamin C: 1mg
