Ingredients
- 1 ripe sweet pineapple
- 1 cup Coles raw sugar
- ¾ cup Coles coconut milk
- Sea salt to taste
- ¼ cup toasted shaved or shredded coconut
- 1 lime to serve
Method
- Soak the skewers in cold water for 30 minutes. Trim the ends from the pineapple and slice all of the outside skin off. Cut all the eyes out of the flesh in a spiral pattern. Quarter the pineapple lengthways and cut out the core. Cut each quarter into 3 lengthways and thread a skewer through the middle. Set aside.
- In a small saucepan combine the sugar with ½ cup water. Bring the mixture up to a simmer and swirl to dissolve the sugar (don’t stir). Turn the heat up to boil and cook until golden in colour. Remove from the heat and carefully pour in the coconut milk (the mixture will bubble up). Add in a pinch of salt and set aside.
- Heat a grill pan over a high heat and brush the pineapple with a little of the caramel sauce. Cook for 2 minutes each side, or until char marks appear on the outside.
- Place the skewers onto a serving platter and drizzle with caramel sauce and toasted coconut. Serve with extra caramel sauce in a bowl on the side and lime wedges.
