Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Pineapple Sharks
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- Level: Intermediate
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 181
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 3 mg
- Sodium
- 108 mg
Celebrate Shark Week by taking a big juicy bite of these easy candy-coated pineapple wedges. Wooden ice-pop sticks make them easy to dip and decorate, and simple to eat at an under-the-sea themed party or anytime during beach season. Cut your slices from the center of a large pineapple so you’ll have big wedges that are easy to decorate, and make sure to pat the pineapple dry so the candy sticks and sets well. But most of all have fun with these toothsome treats!
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 181
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 3 mg
- Sodium
- 108 mg
Ingredients
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Directions
Special equipment:
12 ice-pop sticks; toothpicks- Quarter each pineapple slice so you have 12 wedges total. Trim the points to round them ever so slightly so they look like the tip of a shark’s nose. Pat the pineapple wedges very dry and insert a wooden ice-pop stick in the wide part of each wedge (opposite the nose part). Lay the wedges on a kitchen towel to stay dry while you melt the candy wafers. Line a baking sheet with a silicone mat.
- Combine the light-blue candy wafers and the coconut oil in the top of a double boiler or in a heat-safe bowl and place over simmering water. Melt, stirring occasionally, until smooth.
- Dip the pineapple wedges on the sticks into the melted candy until evenly coated, letting the excess drip back into the bowl. Place the wedges on the lined baking sheet until set, about 15 minutes depending on the temperature of the room. (You can also place the baking sheet in the refrigerator for a few minutes to speed up the process.)
- Melt the red candy wafers in a clean bowl the same way you melted the blue wafers until smooth. Transfer the red candy to a disposable piping bag and snip off the tip. Pipe an upside-down U-shape in the lower third of a wedge to make the inside of the shark’s mouth (make sure it’s big enough so you can pipe teeth in later). Repeat on the remaining wedges. Let set, about 15 minutes depending on the temperature of the room (or refrigerate to speed up the process).
- In 2 separate clean heat-safe bowls, melt the remaining white and remaining black candy wafers and stir until smooth. Transfer each color to a separate piping bag and snip a small bit off each tip.
- Use the white to pipe a thin border around the red mouth. Carefully dot inside the border (on the red) to make small dots for the sharks’ teeth. Working quickly, drag the tip of a toothpick through each white dot toward the center of the red to form pointed teeth. Use the black to make dots on the sides of the wedges for the sharks’ eyes. If your melted candy starts to harden, microwave the piping bag for 10-second intervals until warmed.
- Let the sharks set until the candy is solid, at least 15 minutes or less if you refrigerate them. Serve the sharks immediately or refrigerate them for 3 to 4 hours.
