CARAMELIZED PINEAPPLE SUNDAES WITH CHOCOLATE-COCONUT SAUCE
Steps:
- For praline:
- Line 8x8-inch baking pan with foil. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Mix in nuts. Immediately pour mixture into prepared pan, spreading slightly. Cool completely. Peel foil off praline. Coarsely chop praline. (Can be made 1 week ahead. Store refrigerated in airtight container.)
- For sauce:
- Bring cream of coconut and cocoa to simmer in heavy medium saucepan over medium-low heat, whisking until smooth. Remove from heat. Add extracts and salt; whisk to blend. Cool. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
- For pineapple:
- Melt butter and sugar in very large skillet over medium heat, stirring until sugar dissolves. Increase heat to high. Add pineapple and sauté until golden, about 3 minutes per side. Divide pineapple among 8 sundae dishes. Top each with 1 scoop of ice cream. Top with sauce and praline.
PINEAPPLE-COCONUT SAUCE
Crushed pineapple in its own juice forms the base of a luxurious tropical sauce flavored with coconut. Make it in minutes and serve it with coconut shrimp with rice or egg noodles. Make ahead of time and refrigerate so flavors meld together.
Provided by josiekana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
- Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Nutrition Facts : Calories 74 calories, Carbohydrate 9.9 g, Cholesterol 6.8 mg, Fat 4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.9 g, Sodium 8.6 mg, Sugar 9.6 g
COCONUT FRIED PINEAPPLE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Heat 1 1/2 inches vegetable oil in a pot over medium-high heat until it reaches 375 degrees F. Cut a pineapple into chunks (see Cook's Note). Toss with 1 cup milk, then drain. Dredge in sugar, then fry until golden, about 1 1/2 minutes. Transfer to a rack and immediately sprinkle with more sugar, then roll in unsweetened shredded coconut.
THAI COCONUT CHICKEN WITH PINEAPPLE SALSA
In this brothy dish, the chicken thighs are partially covered by liquid and quick-braised on the stove top. It's an family-friendly dinner with a tropical personality thanks to the coconut and pineapple.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 35m
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken, stirring occasionally, until opaque and golden brown in places, about 3 minutes. Add garlic and ginger, stir, and cook until fragrant, about 30 seconds. Add fish sauce, coconut milk, and 1/2 cup pineapple; bring to a boil. Stir, reduce heat to low, and partially cover. Simmer until chicken is cooked through, about 8 minutes. Divide chicken and sauce among serving bowls.
- Stir together remaining pineapple, scallions, and chile in a bowl. Serve chicken with sticky rice and pineapple salsa.
BAKED COCONUT SHRIMP WITH PINEAPPLE SAUCE
I love the big succulent coconut shrimp found at a popular restaurant. Unfortunately, due to health reasons I can't indulge in that shrimp anymore. I created a recipe that satisfies my craving and tastes just as indulgent, but without the guilt! Can be served as an entree or as an appetizer.
Provided by staceywatts
Categories Appetizers and Snacks Seafood Shrimp
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
- Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
- Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
- Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.
Nutrition Facts : Calories 490.2 calories, Carbohydrate 55.6 g, Cholesterol 115.9 mg, Fat 24 g, Fiber 4.7 g, Protein 21.4 g, SaturatedFat 14.9 g, Sodium 516.3 mg, Sugar 1.9 g
PINEAPPLE COCONUT POTATOES
There's nothing like Long Island potatoes...and this recipe gives them a bit of tropical flair with pineapple, coconut, soy sauce and ginger. My family thinks they're out of this world! The potatoes are a hit whenever I've served them-at barbecues, holidays and more-and I've often had requests for the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving juice. In a large bowl, combine the pineapple, potatoes, 3/4 cup coconut and onion. Transfer to a greased 1-qt. baking dish; set aside., In a small saucepan, whisk the brown sugar, flour, salt, ginger, vinegar, soy sauce and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture and toss to coat. , Cover and bake at 350° for 65-70 minutes or until potatoes are tender. Sprinkle with remaining coconut. Bake, uncovered, for 10 minutes or until lightly browned.
Nutrition Facts : Calories 221 calories, Fat 6g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.
GRILLED PINEAPPLE SKEWERS WITH COCONUT CARAMEL SAUCE
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
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
PINEAPPLE, MACADAMIA, COCONUT BAKED SHRIMP WITH CITRUS SAUCE
No frying, fresh flavors and a great addition of macadamia nuts gives this baked shrimp a great taste. This really isn't hard and cooks very quickly. When I make this for a dinner party, I always get the jumbo shrimp, but a good extra large shrimp will work just fine. TIPS: For the pineapple juice in the recipe, I just bought a couple of cans of the sliced pineapple rings and used the juice in the recipe, but then baked the rings along side the shrimp for a nice side dish. Also ... I love to serve this with a very simple rice pilaf and add some chopped scallions and chopped macadamia nuts to tie all the flavors together. It makes a great easy side dish.
Provided by SarasotaCook
Categories < 60 Mins
Time 40m
Yield 24 Shrimp, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Shrimp -- Peel, leave the tails on and devein. To devein, run a knife from the tail to the tip, and make a thin cut, just enough so you can remove the black vein.
- Dipping Sauce -- It just takes minutes to heat up, but now is a good time to get it ready to go. This can be heated up as the shrimp cooks. Just add everything in a small sauce pan and set on the stove. And remember, if you use the pineapple juice from a can of pineapple rings (save those rings), you can bake those for a side dish as you bake the shrimp.
- Coatings -- #1) In a small pan or bowl, mix the corn starch, salt and pepper and set to the side. #2) Mix the egg whites, honey and pineapple juice (you may want to heat up the honey for a few seconds in the microwave so it is easier to mix in). Just set to the side. #3) Lastly, add the coconut, macadamia nuts, and cumin -- again, to a small bowl or pie plate and set to the side.
- NOTE: I chop my macadamia nuts in my small food processor so they are fine ground, remove to the bowl or plate. Now the coconut -- I add this to my food processor and pulse only 1-2 times. Coconut is moist, and you don't want to puree it, so go easy.
- Shrimp -- Make sure the shrimp are dry, then and dip in the corn starch mixture, this will allow the coating to stick well. Next, the egg white, and then in the nut and coconut mixture.
- Bake -- Heat your oven to 400 degrees. Either spray a baking sheet with a non-stick spray or I prefer to line the baking sheet with parchment paper. Add the shrimp lying on their sides and spray with a non stick spray, (this will make the coconut crust get golden brown). Bake 7-10 minutes on the middle shelf until golden brown and flip. Cook another 5-7 minutes and they are done. They will start to curl up and the coconut will be golden brown.
- Note: Remember those pineapple rings? Melt 2 tablespoons butter and 2 tablespoons brown sugar in a small cup in the micro for 10 seconds. Brush on the pineapple rings and put them right on the same baking sheet as the shrimp. They won't take quite as long, so just check them. A great side dish and easy.
- Sauce -- As the shrimp bakes, your sauce is ready to go. Just heat to medium to medium high, you want it to come to a light boil, and then reduce to medium low. The corn starch once heated will naturally thicken the sauce. If you want it a bit thinner, just add a bit more orange juice or pineapple juice, that is up to you how thick or thin you want it. Serve warm.
- Serve -- Just ENJOY! I like to serve a little sauce in cups on each plate with the shrimp, the rice pilaf and my grilled pineapple rings.
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