- 1 whole ripe pineapple
- 16 oz can of coconut milk
- 1/2 cup brown sugar
- 1/2 ts salt
- 2 tbs roasted sesame seeds or shredded coconut
- 8-10 wooden or metal skewers
First prep pineapple. We like to cut of each end so that you have a steady base to work with. Then slice off the skin all around. Using a small paring knife, run shallow oblique cuts around the pineapple to remove the eyes. Cut into 8-10 spears and skewer.
For the marinade/dipping sauce, heat 1 can of coconut milk with salt and sugar. Bring to boil, stir occasionally and reduce by 1/4 to 1/2.
Grill pineapples about 5-10 mins per side or until it turns bright yellow and slightly charred at the edges. Marinade once each side with some of the coconut mixture.
When ready to serve, plate on serving platter and ladle additional coconut sauce on top and sprinkle toasted sesame seeds or shredded coconuts. Serve with extra coconut dipping sauce.