Thai Grilled Pineapple Recipe

Instructions

1. Slice off the top, skins, and sides of the pineapple with a serrated knife.

2. Holding the pineapple firmly, slice it into half in a downward direction, then in half again to create 4 sections.

3. Lay these sections on the cutting board. Now, picking up one section at a time, slice off ⅓ to ½-inch of the hard inner core, always cutting downward.

4. Leave some core in order to keep a little of the fiber, and also to make the pieces more stable and easier to skewer.

5. Finish cutting the pineapple by slicing each section in half again. Should have 8 pieces.

6. Slice these thicker ones in half once again.

7. Place the pineapple pieces in a flat-bottomed bowl for marinating.

8. Place coconut milk in a saucepan over medium heat. When the coconut milk is warm, making sure not to boil, add ½ cup loosely packed brown sugar, plus a pinch of salt. Stir well.

9. When sugar has dissolved completely, remove from heat.

10. Stir in coconut extract.

11. Pour ½ the coconut marinade into a dipping bowl and place in the refrigerator until ready to eat. Pour the remaining marinade over the pineapple pieces.

12. Brush grill with a little cooking oil, then push a wooden skewer into the end of each pineapple piece and place on the grill. Barbecue 5 to 10 minutes each side, or until the pineapple turns bright yellow and has beautiful grill marks.

13. Serve with dipping sauce and enjoy.