Pineapple Skewers with Coconut and Mint

Total Time:
26 min
10 min
1 min
15 min

about 40 pieces

  • 1 pineapple (about 5 pounds), trimmed
  • 3/4 cup water, plus more as needed
  • 6 whole allspice
  • 4 thin ginger
  • One 3-inch long cinnamon stick
  • 1 whole star anise
  • 1 cup sugar
  • 1/4 cup light corn syrup
  • Toasted sweetened coconut flakes, as needed
  • Thinly sliced fresh mint leaves, for garnish
  • Equipment: Bamboo skewers
  • Copyright 2002 Television Food Network, G.P. All rights reserved
  • Peel and core the pineapple, reserve the core. Cut the pineapple into about 1 1/2-inch chunks and roughly chop the core. Set the pineapple chunks aside.

  • In a medium bowl, combine the pineapple core, 3/4 cup of water, allspice, ginger, cinnamon, and star anise. Set aside.

  • In a medium saucepan, stir together the sugar, corn syrup, and just enough water so that it resembles wet sand. Place the pan over medium to medium-high heat and cook, stirring, until the mixture begins to boil. Stop stirring and continue to cook until golden brown, about 5 minutes. Remove the pan from the heat and carefully add in the spice mixture. Stir the caramel, return it to medium heat, and simmer until reduced to a glaze, about 8 minutes. Set the caramel aside and let cool slightly. Strain the caramel into a bowl and discard the solids.

  • Add the pineapple chunks to the caramel and toss to combine. Marinate at room temperature for an hour or refrigerate overnight.

  • Put the toasted coconut on a plate. Using a fork, remove the pineapple chunks from the caramel. Working with one chunk at a time, roll the pineapple in the coconut, pressing it on. Thread the coconut-coated pineapple chunks onto the ends of the skewers, about 1 or 2 per skewer. Transfer to a serving platter and strew the mint over the top. Serve at room temperature.

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