Coconut Pineapple Skewers With Marshmallows Recipes

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COCONUT-PINEAPPLE SKEWERS WITH MARSHMALLOWS



Coconut-Pineapple Skewers With Marshmallows image

Grilling does great things to chunks of fresh, sweet pineapple, condensing and caramelizing their fruity, sugary juices. In this fun, kid-approved dessert, the pineapple is given a double dose of coconut - a slick of coconut oil before grilling and a shower of shredded coconut afterward. Then, the hot, singed pineapple is laid on a bed of mini marshmallows, which get a little gooey from coming in contact with the heat. Eat this in bowls as is, or add some chopped pecans and coconut ice cream or sorbet for contrasting textures and temperatures.

Provided by Melissa Clark

Categories     skewers and kebabs

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh pineapple, cut into 1 1/2-inch cubes (about 2 cups)
2 tablespoons coconut oil
Ground cinnamon
2 cups mini marshmallows
Sweetened shredded coconut, for garnish
Coconut sorbet or ice cream, for serving (optional)
Toasted chopped pecans, for garnish (optional)

Steps:

  • Heat the grill to high. As the grill is heating, thread pineapple chunks onto metal or pre-soaked wooden skewers (see Tip), leaving space in between each piece for maximum browning. Brush all sides of the pineapple chunks with coconut oil and dust with cinnamon.
  • When the grill is hot, lightly brush the grates with oil, and add the pineapple skewers. Cook, rotating them carefully every few minutes, until they are evenly browned and slightly charred in places, about 4 to 8 minutes.
  • While the pineapple is grilling, divide marshmallows across 4 bowls. Remove pineapple from the grill and, using a fork, immediately slide the pineapple off the skewers and onto the marshmallows. Let sit for a few minutes for the hot pineapple to soften the marshmallows.
  • Sprinkle each serving with shredded coconut, and top with pecans and small scoops of coconut sorbet or ice cream, if using.

PINEAPPLE SKEWERS WITH COCONUT AND MINT



Pineapple Skewers with Coconut and Mint image

Provided by Food Network Kitchen

Categories     dessert

Time 26m

Yield about 40 pieces

Number Of Ingredients 10

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

Steps:

  • 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.

COCONUT SHRIMP AND PINEAPPLE SKEWERS



Coconut Shrimp and Pineapple Skewers image

Provided by Food Network

Categories     appetizer

Yield 36 servings

Number Of Ingredients 4

1 large fresh pineapple
2 Tbs. red curry paste
1/2-cup canned coconut milk
3 dozen large shrimp, peeled and deveined

Steps:

  • Remove meat from pineapple by running a knife along the skin to peel it, quartering the fruit lengthwise and then cutting close to the core of each piece to remove the flesh. Cut the meat into one-inch cubes.
  • In small bowl whisk together curry paste and coconut milk. Set aside.
  • Thread one shrimp and one pineapple chunk on to each skewer. Baste with curry sauce. Cook about 4-5 minutes per side until shrimp is opaque. Turn frequently and continue to brush with sauce.

FRUIT AND MARSHMALLOW KABOBS



Fruit and Marshmallow Kabobs image

Enjoy our hand-held take on Ambrosia with our Fruit and Marshmallow Kabobs. These Fruit and Marshmallow Kabobs are dipped in delicious white chocolate.

Provided by My Food and Family

Categories     Birthday Party Recipes

Time 30m

Yield 10 servings

Number Of Ingredients 5

10 fresh pineapple chunks (1 inch)
10 strawberries, hulled
10 JET-PUFFED Marshmallows
3 oz. BAKER'S White Chocolate, melted
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Thread 1 each pineapple chunk, strawberry and marshmallow onto each of 10 skewers.
  • Place chocolate and coconut in separate shallow bowls.
  • Dip skewers, 1 at a time, into chocolate, then coconut, turning to evenly coat each skewer with each ingredient.
  • Refrigerate 30 min.

Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

MARSHMALLOWS WITH COCONUT



Marshmallows with Coconut image

Better than marshmallows from the store.

Provided by jowolf2

Categories     Desserts     Specialty Dessert Recipes     Homemade Marshmallow Recipes

Time 8h35m

Yield 48

Number Of Ingredients 8

cooking spray
½ cup cold water
2 (.25 ounce) packages unflavored gelatin
¾ cup water
2 cups white sugar
1 teaspoon vanilla extract
1 pinch salt
2 cups toasted coconut, or more to taste

Steps:

  • Spray an 8-inch square baking pan with cooking spray.
  • Mix cold water and gelatin together in a bowl until gelatin is dissolved.
  • Bring 3/4 cup water to a boil in a saucepan; add sugar and bring back to a boil. Pour sugar mixture over gelatin mixture; add vanilla extract and salt. Beat with an electric mixer until fluffy, about 20 minutes.
  • Spread mixture in the prepared baking pan; chill in the refrigerator for 8 hours to overnight.
  • Cut marshmallows into squares with a knife dipped in hot water. Press squares into the toasted coconut.

Nutrition Facts : Calories 89.5 calories, Carbohydrate 12.5 g, Fat 4.4 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 3.9 g, Sodium 7.5 mg, Sugar 11.9 g

GRILLED PINEAPPLE SKEWERS WITH COCONUT CARAMEL SAUCE



Grilled Pineapple Skewers With Coconut Caramel Sauce image

Make and share this Grilled Pineapple Skewers With Coconut Caramel Sauce recipe from Food.com.

Provided by Manami

Categories     Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup granulated sugar
1/4 cup water
1 cup heavy unsweetened coconut cream
2/3 cup fresh shredded coconut
1 pineapple, peeled, cored, cut into twenty 1-inch pieces
1 tablespoon unsalted butter, melted

Steps:

  • TO MAKE THE CARAMEL SAUCE:.
  • Stir the sugar and water in a heavy based small sauce pan over a medium heat for about 2 minutes or until the sugar dissolves.
  • Simmer the melted sugar without stirring for about 8 minutes or until it becomes golden brown, wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.
  • Once the sugar has turned golden brown, add the coconut cream and stir to blend (the mixture will bubble vigorously when the cream is added).
  • Watch your hands!
  • Simmer over a medium to low heat for about 3 minutes or until the caramel melts and the sauce thickens slightly.
  • Remove the coconut caramel sauce from the heat and pour it into a serving bowl.
  • TO TOAST THE COCONUT:.
  • Preheat the broiler to low heat.
  • Sprinkle the coconut evenly over a baking sheet.
  • Broil the coconut for 2 minutes, stirring occasionally, or until it is lightly golden.
  • Watch the coconut closely while it broils to ensure it does not burn since it will cook quite quickly.
  • Transfer the toasted coconut to a plate.
  • TO COOK THE PINEAPPLE SKEWERS:.
  • Thread 1 piece of pineapple on the end of each skewer, making 20 skewers (if using wooden skewers ~ soak for 30 before because if not they will catch on fire).
  • Heat a cast iron grill pan over medium to high heat until it is very hot.
  • Brush the pan with a little melted butter and grill the pineapple for 1 to 2 minutes on each side or until it is heated through and grill marks appear.
  • Remove the pineapple skewers from the pan and place them on a serving platter.
  • Serve the pineapple skewers with the caramel sauce and toasted coconut alongside.
  • The skewers are designed to be dipped into the caramel sauce and then into the toasted coconut.
  • Enjoy this romantic dessert!

Nutrition Facts : Calories 256.5, Fat 8.5, SaturatedFat 6.7, Cholesterol 7.6, Sodium 42.5, Carbohydrate 47.3, Fiber 2.4, Sugar 42.6, Protein 1.1

COCONUT CHICKEN AND PINEAPPLE SKEWERS



Coconut Chicken and Pineapple Skewers image

From Epicurious. This can be made with shrimp instead of chicken, and mango may be substituted for the pineapple. Time does not include soaking skewers or marinating.

Provided by FLKeysJen

Categories     Chicken Breast

Time 30m

Yield 20 coconut chicken skewers, 10 serving(s)

Number Of Ingredients 11

2 (1/2 lb) boneless skinless chicken breast (about 1 lb)
2 garlic cloves, chopped
1 shallot, chopped
2 tablespoons fresh ginger, chopped
1/2 cup fresh cilantro
1 teaspoon salt
2 teaspoons cumin
2 tablespoons peanut oil
1 lime, juice of
5 ounces unsweetened coconut milk
1/2 fresh pineapple (20 3/4-inch cubes)

Steps:

  • Soak bamboo skewers in water for at least 30 minutes.
  • Cut chicken into 3/4-inch cubes and place in a bowl.
  • Place garlic, shallot, ginger, cilantro, salt, cumin, peanut oil, lime juice and coconut milk in processor or blender. Puree until smooth liquid forms.
  • Pour marinade over chicken and refrigerate for at least 30 minutes or up to 3 hours, turning occasionally.
  • Preheat grill to medium. Add marinated chicken cube then pineapple cube then another marinated chicken cube to each bamboo skewer. Grill until chicken is slightly golden all over, turning as needed (about 5 minutes each side).

Nutrition Facts : Calories 132.3, Fat 7.1, SaturatedFat 3.4, Cholesterol 29.1, Sodium 289.2, Carbohydrate 7.7, Fiber 0.8, Sugar 4.6, Protein 10.4

CRUSHED PINEAPPLE AND COCONUT COOKIES



Crushed Pineapple and Coconut Cookies image

This crushed pineapple and coconut cookie is similar to one sold in a regional grocery store in the Southeast. There are several similar recipes out there, and this is the best combination of them!

Provided by Kassidee Kennedy Cuffey

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 40m

Yield 30

Number Of Ingredients 13

¾ cup chopped pecans
½ cup sweetened flaked coconut
1 ¼ cups rolled oats
1 cup brown sugar
½ cup white sugar
½ cup unsalted butter, melted
½ cup crushed pineapple, well drained
1 large egg
2 teaspoons vanilla extract
½ teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.
  • Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on.
  • Pulse oats in a blender or food processor until slightly ground.
  • Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.
  • Mix oats, flour, baking powder, and salt together in a small bowl; mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets.
  • Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 128 calories, Carbohydrate 17.8 g, Cholesterol 14.3 mg, Fat 6 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 63.7 mg, Sugar 11.7 g

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