Grilled Pineapple Satays with Spiced Coconut Caramel

Grilled Pineapple Satays with Spiced Coconut Caramel
One serving contains 352 calories, 2g of protein, and 8g of fat. This recipe serves 8. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet. A mixture of water, cardamom pods, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

1
Soak 16 to 24 bamboo skewers in water for about 15 minutes, then drain and set aside.
Ingredients you will need
WaterWater
Equipment you will use
SkewersSkewers
2
Combine the sugar and rum in a microwave-safe bowl. Microwave at high 1 ½ minutes or until sugar dissolves. Set this mixture aside as you prep the pineapple.Start by trimming both end off the pineapple, removing about ½ inch off each end. Stand the pineapple on one end and cut vertically down the sides of the fruit, working in sections, all the way around. Inspect the fruit and using the tip of your knife cut out any sections of peel that remain.
Ingredients you will need
PineapplePineapple
FruitFruit
SugarSugar
RumRum
Equipment you will use
MicrowaveMicrowave
KnifeKnife
BowlBowl
3
Cut the pineapple in quarters lengthwise and cut the core out of each of the 4 pieces. Then cut each of the quarters in half lengthwise. You will have 8 long pieces.
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PineapplePineapple
4
Cut each of these in half or thirds (depending on the size of your pineapple) so that you get 16 (or 2
Ingredients you will need
PineapplePineapple
5
3 to 4 inch chunks about 3/4 inch thick.Skewer these wedges lengthwise, 1 or 2 per bamboo skewer.
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SkewersSkewers
6
Laying them on a parchament line baking sheet as you work.
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Baking SheetBaking Sheet
7
Brush the rum mixture evenly over pineapple wedges.
Ingredients you will need
PineapplePineapple
RumRum
8
Let the marinate while you prepare the caramel sauce.Put granulated sugar and brown sugar in a 2-quart heavy saucepan.
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Granulated SugarGranulated Sugar
Caramel SauceCaramel Sauce
Brown SugarBrown Sugar
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Sauce PanSauce Pan
9
Pour in the water and stir to combine. Bring the mixture to a boil, over medium heat, letting it sit undisturbed. Once it comes to a boil, continue to cook, swirling the pan occasionally until a golden honey colored syrup is achieved.
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HoneyHoney
SyrupSyrup
WaterWater
Equipment you will use
Frying PanFrying Pan
10
Remove the pan from the heat and carefully pour in the coconut milk. The mixture will bubble up and caramel will harden slightly. Be very careful and please use at least a 2 quart pan to avoid any accidents.Stir in clove, cardamom pods, fennel, peppercorns and red-pepper flakes (if using). Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1 cup. This should take about 10 minutes.
Ingredients you will need
Cardamom PodsCardamom Pods
Coconut MilkCoconut Milk
PeppercornsPeppercorns
CaramelCaramel
FennelFennel
PepperPepper
CloveClove
SauceSauce
Equipment you will use
Frying PanFrying Pan
11
Remove the sauce from the heat and pour it through a sieve into a 2-cup measure and allow it to cool some before serving.Prepare the grill for high heat. The flames should have died down, but the grill must remain hot enough that you can hold your hand above the grate about 5 inches for only a few seconds.Grill the pineapple skewers for 2 to 3 minutes per side, or until they are heated through and grill marks appear.
Ingredients you will need
PineapplePineapple
SauceSauce
Equipment you will use
SkewersSkewers
GrillGrill
SieveSieve
12
Transfer the skewers to a serving tray.
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SkewersSkewers
13
Sprinkle to toasted coconut on top and serve with the spiced caramel sauce on the side for dipping.
Ingredients you will need
Caramel SauceCaramel Sauce
CoconutCoconut
DifficultyHard
Ready In30 m.
Servings8
Health Score5
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