Pineapple Skewers With Coconut And Mint Recipes

COCONUT PINEAPPLE SHRIMP SKEWERS

Steps:

• In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
• Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
• Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.

COCONUT SHRIMP AND PINEAPPLE SKEWERS

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.

COCONUT-PINEAPPLE SKEWERS WITH MARSHMALLOWS

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.

COCONUT CHICKEN AND PINEAPPLE SKEWERS

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).

JAMIE OLIVER'S PINEAPPLE WITH BASHED-UP MINT SUGAR

Steps:

• Core the pineapple and cut it into quarters.
• Thinly slice of bits of the quarters. Make your slices as thin as possible.
• Arrange the slices on a plate in one or two layers. I tend to go for one.
• Put the sugar into a mortar and pestle and then add the mint leaves.
• Jamie then says to 'bash the heck out of it' until the color of the sugar changes to a greenish color. I find it smells really nice at this point.
• Sprinkle the sugar over the top of the pineapple slices and serve.

CRUSHED PINEAPPLE AND COCONUT COOKIES

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.