Equipment
Ingredients
Pineapple Skewers
- 500 g pineapple, peeled, cored, and cut into 3cm chunks
- 30 ml coconut oil, melted
- 3 g ground cinnamon
- 15 g light brown sugar
Base
- 200 g large marshmallows
Nutrition (per serving)
Method
If using wooden skewers, soak them in warm water for at least 15 minutes to prevent them from burning on the grill.
Preheat the grill to medium-high heat, approximately 200 degrees Celsius (400 degrees Fahrenheit). Lightly oil the grates.
Thread the pineapple chunks evenly onto the skewers. In a small bowl, mix the melted coconut oil, ground cinnamon, and brown sugar. Brush the mixture generously over all sides of the pineapple.
Place the skewers on the hot grill. Cook for 3 to 4 minutes per side until the pineapple is tender, caramelized, and shows distinct grill marks.
Arrange the marshmallows in an even layer in a cast iron skillet. Place the skillet on the edge of the grill over indirect heat during the last 3 minutes of cooking until the marshmallows puff up and turn golden brown.
Carefully remove the skillet from the heat using heavy duty oven mitts. Lay the hot pineapple skewers directly over the toasted marshmallows and serve immediately.
Chef's Notes
- Using fresh pineapple is crucial here. Canned pineapple holds too much moisture and will steam rather than caramelize on the grill.
- For an adult twist, deglaze the hot marshmallows with a splash of dark rum or coconut liqueur right before adding the pineapple.
- If you do not have a grill, a heavy cast iron grill pan on the stovetop works perfectly for the pineapple, and the marshmallows can be broiled in the oven for 1 to 2 minutes.
