Pineapple Skewers with Coconut and Mint
- Level: Intermediate
- Yield: about 40 pieces
- Total: 26 min
- Prep: 10 min
- Inactive: 1 min
- Cook: 15 min
Ingredients
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
Directions
Special equipment:
Bamboo skewers- 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.