Pineapple satays with coconut caramel

Pineapple satays with coconut caramel

SERVES 4
TIME 35 minutes
NOTES You will need 16 wooden skewers for this recipe (soak in water 30 minutes).

Ingredients
1 ripe pineapple
1 cup sugar
3/4 cup coconut milk
1/4 cup unsweetened shredded coconut, toasted

Directions
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.

2. In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, swirling to dissolve sugar; boil, swirling occasionally (do not stir), until just golden and honeylike. Remove from heat and slowly whisk in coconut milk (mixture will bubble furiously).

3. Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Using a pastry brush, coat pineapple pieces with caramel sauce. Grill just until marks appear, then turn to mark other side, 4 to 5 minutes total. Put skewers on a platter, sprinkle with toasted coconut, and serve with remaining caramel sauce.

PER SERVING 299 cal., 30% (89 cal.) from fat; 1.4 g protein; 9.9 g fat (8.3 g sat.); 56 g carbo (1.9 g fiber); 7.3 mg sodium; 0 mg chol.

Serve with 2008 Treana White Rhone Blend, Central Coast