SAN DIEGO — This is something I picked up while I was on the North Shore of Oahu in Hawaii a long time ago in a far-off distant land!
Grilled Pineapple
- 1 Pineapple, trimmed and sliced
- 2 tbsp Canola oil
- Kosher salt
- ½ cup Toasted Coconut
Trim the outside of a fresh Pineapple, quarter, cut the fibrous center out, and then cut it in half. Lightly coat with a neutral cooking oil, a light sprinkle of salt, and grill over medium-high heat for 2 minutes per side. Serve over Vanilla Ice Cream topped with quick Caramel sauce and toasted Coconut.
Quick Caramel Sauce
- 1 cup Golden Brown Sugar
- 1 stick Butter
- ¼ cup Half & Half
- 1 tsp Vailla Extract
- A pinch Kosher salt
In a saucepan melt Butter and Brown Sugar, and salt, bring to a slow boil for 2 - 3 minutes. Reduce heat and slowly whisk in cream, it will then change into a creamy Caramel sauce. The sauce will hold, but if you want to use it again, you'll need to reheat it and slowly add a little cream to make it smooth again.
Toasted Coconut
- ½ cup Shredded Sweetened Coconut
- small fry pan
Over medium heat, place coconut in a pan, consistently moving it around. As it starts to brown, keep a close eye on the Coconut as it can burn easily. Once browned to your liking, remove from pan.