Pineapple Satays with Coconut Caramel

Pineapple Satays with Coconut Caramel
Photo by Annabelle Breakey


  • 1 cup sugar
  • 1 ripe pineapple
  • ¼ cup unsweetened shredded coconut, toasted
  • ¾ cup coconut milk

1. Trim ends from pineapple, then stand it on one end and cut off peel. Quarter pineapple lengthwise and cut out core. Reserve half the pineapple for another use. Cut each remaining quarter into 4 lengthwise slices, then cut each slice in half to make 16 thin wedges. Skewer each lengthwise.

View full recipe at My Recipes


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