Grilled Pineapple Satays with Spiced Coconut Caramel

The tropical spices give this an exotic flair and the grilling caramelizes the sugars in these pineapple satay. Which make this dessert even sweeter and more luscious. It’s a great light dessert on its own, but can also be served over vanilla ice cream. Grilled Pineapple Satays with Spiced Coconut Caramel.

Grilled Pineapple Satays with Spiced Coconut Caramel 

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  • 1½ cup sugar
  • 1 ripe pineapple
  • ¼ cup dark spiced rum (such as captain morgan’s)
  • ¼ cup packed light brown sugar
  • ¼ cup packed dark brown sugar
  • ½ cup water
  • 1 cup coconut milk
  • 1 whole clove
  • 5 whole cardamom pods
  • ¼ teaspoon whole fennel seeds
  • 1 teaspoon whole black peppercorns
  • ¼ teaspoon red-pepper flakes (optional)
  • ¼ cup unsweetened shredded coconut, lightly toasted in oven 4 or 5 minutes


Soak 16 to 24 bamboo skewers in water for about 15 minutes, then drain and set aside.

Combine the sugar and rum in a microwave-safe bowl. Microwave at high 1 ½ minutes or until sugar dissolves. Set this mixture aside as you prep the pineapple.

Start by trimming both end off the pineapple, removing about ½ inch off each end. Stand the pineapple on one end and cut vertically down the sides of the fruit, working in sections, all the way around. Inspect the fruit and using the tip of your knife cut out any sections of peel that remain. 

Cut the pineapple in quarters lengthwise and cut the core out of each of the 4 pieces. Then cut each of the quarters in half lengthwise. You will have 8 long pieces.

Cut each of these in half or thirds (depending on the size of your pineapple) so that you get 16 (or 24) 3 to 4 inch chunks about 3/4 inch thick.

Skewer these wedges lengthwise, 1 or 2 per bamboo skewer. Laying them on a parchament line baking sheet as you work.

Brush the rum mixture evenly over pineapple wedges. Let the marinate while you prepare the caramel sauce.

Put granulated sugar and brown sugar in a 2‑quart heavy saucepan. Pour in the water and stir to combine. Bring the mixture to a boil, over medium heat, letting it sit undisturbed. Once it comes to a boil, continue to cook, swirling the pan occasionally until a golden honey colored syrup is achieved.

Remove the pan from the heat and carefully pour in the coconut milk. The mixture will bubble up and caramel will harden slightly. Be very careful and please use at least a 2 quart pan to avoid any accidents.

Stir in clove, cardamom pods, fennel, peppercorns and red-pepper flakes (if using). Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1 cup. This should take about 10 minutes.

Remove the sauce from the heat and pour it through a sieve into a 2‑cup measure and allow it to cool some before serving.

Prepare the grill for high heat. The flames should have died down, but the grill must remain hot enough that you can hold your hand above the grate about 5 inches for only a few seconds.

Grill the pineapple skewers for 2 to 3 minutes per side, or until they are heated through and grill marks appear. 

Transfer the skewers to a serving tray. Sprinkle to toasted coconut on top and serve with the spiced caramel sauce on the side for dipping.