Serves 4

Ingredients:

For the caramel sauce:
1/2 cup/105 g granulated sugar
1/4 cup/55 ml water
1 cup/235 ml unsweetened heavy coconut cream

For the pineapple:
2/3 cup/50 g freshly shredded coconut
1 pineapple, peeled, cored, cut into twenty 1-inch/2.5-cm cubes
1 tablespoon/15 ml unsalted butter, melted

Method:

To make the caramel sauce:

Stir the sugar and water in a heavy based small sauce pan over a medium heat for about 2 minutes or until the sugar dissolves. Simmer the melted sugar without stirring for about 8 minutes or until it becomes golden brown, wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.

Once the sugar has turned golden brown, add the coconut cream and stir to blend (the mixture will bubble vigorously when the cream is added). Simmer over a medium to low heat for about 3 minutes or until the caramel melts and the sauce thickens slightly. Remove the coconut caramel sauce from the heat and pour it into a serving bowl.

To toast the shredded coconut:

Preheat the broiler to low heat. Sprinkle the coconut evenly over a baking sheet.  Broil the coconut for 2 minutes, stirring occasionally, or until it is lightly golden.  

Watch the coconut closely while it broils to ensure it does not burn since it will cook quite quickly. Transfer the toasted coconut to a plate.

To cook the pineapple skewers:

Thread 1 piece of pineapple on the end of each skewer, making 20 skewers. Heat a cast iron grill pan over medium to high heat until it is very hot.

Brush the pan with a little melted butter and grill the pineapple for 1 to 2 minutes on each side or until it is heated through and grill marks appear. Remove the pineapple skewers from the pan and place them on a serving platter.

Serve the pineapple skewers with the caramel sauce and toasted coconut alongside. The skewers are designed to be dipped into the caramel sauce and then into the toasted coconut.