Pineapple Satay with Coconut Caramel

Name: Pineapple Satay with Coconut Caramel
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters coconut milk; 1 ripe pineapple; 237 milliliters sugar; 59 milliliters unsweetened shredded coconut, toasted

If $1.14 per serving falls in your budget, Pineapple Satay with Coconut Caramel might be an amazing gluten free, fodmap friendly, and vegan recipe to try. This recipe makes 4 servings with 428 calories, 2g of protein, and 13g of fat each. A mixture of coconut milk, coconut, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Soak skewers in water 30 minutes. Meanwhile, trim ends from pineapple, then stand it upright and cut off peel. Quarter pineapple lengthwise and cut out core. Reserve half the pineapple for another use.

Ingredients you will need

Pineapple

Water

Equipment you will use

Skewers

Cut each remaining quarter into 4 lengthwise slices, then cut each slice in half crosswise to make 16 thin wedges. Skewer each lengthwise.

Equipment you will use

Skewers

In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, swirling to dissolve sugar; boil, swirling occasionally (do not stir), just until golden and honeylike.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat and slowly whisk in coconut milk (mixture will bubble furiously).

Ingredients you will need

Coconut Milk

Equipment you will use

Whisk

Heat a grill to high (450 to 550). Using a pastry brush, coat pineapple pieces with caramel sauce. Grill just until marks appear, then turn to mark other side, 4 to 5 minutes total. Put skewers on a platter, sprinkle with toasted coconut, and serve with remaining caramel sauce for dunking.

Ingredients you will need

Caramel Sauce