Pineapple Spears in Coconut Marinade Recipe

Full disclosure on this one:  grilled pineapple is delicious, cooking pineapple on skewers is fun and the coconut marinade was super tasty BUT marinating the pineapple overnight was a waste of time. The pineapple just didn’t absorb enough of the marinade’s flavour to make it worthwhile.  Save yourself a bit of time and use the coconut mixture as a finishing/basting sauce only.    

Ingredients:

• One can coconut milk
• 1/2 cup sugar
• pinch of salt
• 1 tsp vanilla
• 1 whole pineapple

Directions:

Combine one can of coconut milk, ½ cup of sugar, a pinch of salt, a teaspoon of vanilla and heat through until all the ingredients blend together.  Do NOT bring to a boil.  Reserve half of this mixture for basting sauce during grilling.

Cut one whole pineapple into spears and let them marinate in half of the coconut milk mixture in the fridge overnight.

Thread the pineapple onto your skewers.

Grill your pineapple until slightly soft.  If you’re using wooden skewers try to keep the exposed wood out of the direct heat.  Turn the pineapple frequently and baste liberally with the coconut mixture.

Serve the skewers with ice cream and some more of the coconut mixture.