Grilled Pineapple with Coconut-Condensed Milk-Butter Sauce

Grilled Pineapple with Coconut-Condensed Milk-Butter Sauce takes around 30 minutes from beginning to end. For 55 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 24g of fat, and a total of 336 calories. This recipe serves 6. This recipe from Serious Eats has 19 fans. The Fourth Of July will be even more special with this recipe. If you have full-fat coconut milk, unsalted butter, sweetened condensed milk, and a few other ingredients on hand, you can make it. A couple people really liked this side dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a not so tremendous spoonacular score of 17%. Try Thai Tea Cake with Condensed Milk Custard Sauce, Coconut Butter Poached Lobster with Pineapple Green Curry Sauce, and Risotto with Pineapple and Coconut Milk for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Combine condensed milk, butter, coconut milk, and salt in a medium saucepan over medium heat. Once the butter has melted, increase the heat to high. Let the mixture boil hard until it's reduced by half, whisking occasionally (about 5-7 minutes). Allow the sauce to cool. (You should end up with approximately one cup of sauce.) 2 Peel the pineapple, trimming off all the "eyes." Split pineapple lengthwise into 8 wedges, then cut each wedge in half crosswise. Stick a bamboo skewer half-way into each pineapple wedge. 3 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals over full surface of charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set the burners on a gas grill to medium high, cover, and preheat for 10 minutes. Clean and oil the grilling grate. 4 Grill the pineapple wedges on all sides just until they're slightly softened and charred, about 8 minutes total. Remove the grilled pineapple from the grill and transfer them to a serving platter. 5 Pour the prepare sauce over the grilled pineapple wedges, making sure they are thoroughly coated. Serve warm.

 

Step by step:

1. Combine condensed milk, butter, coconut milk, and salt in a medium saucepan over medium heat. Once the butter has melted, increase the heat to high.

2. Let the mixture boil hard until it's reduced by half, whisking occasionally (about 5-7 minutes). Allow the sauce to cool. (You should end up with approximately one cup of sauce.)

3. Peel the pineapple, trimming off all the "eyes." Split pineapple lengthwise into 8 wedges, then cut each wedge in half crosswise. Stick a bamboo skewer half-way into each pineapple wedge.

4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals over full surface of charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set the burners on a gas grill to medium high, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

5. Grill the pineapple wedges on all sides just until they're slightly softened and charred, about 8 minutes total.

6. Remove the grilled pineapple from the grill and transfer them to a serving platter.

7. Pour the prepare sauce over the grilled pineapple wedges, making sure they are thoroughly coated.

8. Serve warm.

Nutrition Information:

covered percent of daily need