Ingredients
Scale
- 1 large pineapple
- 1/2 cup coconut milk
- 1 tbsp cream of coconut
- 2 tbsp coconut vanilla extract (alcohol-free)
- 1½ tsp cornstarch
- 1 tbsp butter
Instructions
- Slice the pineapple into thick wedges and place them on skewers (soak skewers in water for 30 minutes to prevent burning).
- In a small saucepan, combine coconut milk, cream of coconut, and coconut vanilla extract. Stir well.
- Add cornstarch, heating over low-medium heat until the sauce thickens. Stir in butter until smooth.
- Preheat your grill to 350-450°F, applying oil to grates. Grill skewered pineapple for 4-6 minutes per side until slightly blackened.
- Serve warm with the cooled coconut vanilla extract sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 skewer (100g)
- Calories: 140
- Sugar: 9g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg