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Coconut-Pineapple Skewers With Marshmallows
![Coconut-Pineapple Skewers With Marshmallows](https://static01.nyt.com/images/2021/07/28/dining/23apperex5/merlin_191127879_6e3f7b0b-d8ce-4c74-91da-be025c6a770e-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 15 minutes, plus grill heating
- Rating
- Notes
- Read community notes
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Ingredients
- 1pound fresh pineapple, cut into 1½-inch cubes (about 2 cups)
- 2tablespoons coconut oil
- Ground cinnamon
- 2cups mini marshmallows
- Sweetened shredded coconut, for garnish
- Coconut sorbet or ice cream, for serving (optional)
- Toasted chopped pecans, for garnish (optional)
Preparation
- Step 1
Heat the grill to high. As the grill is heating, thread pineapple chunks onto metal or pre-soaked wooden skewers (see Tip), leaving space in between each piece for maximum browning. Brush all sides of the pineapple chunks with coconut oil and dust with cinnamon.
- Step 2
When the grill is hot, lightly brush the grates with oil, and add the pineapple skewers. Cook, rotating them carefully every few minutes, until they are evenly browned and slightly charred in places, about 4 to 8 minutes.
- Step 3
While the pineapple is grilling, divide marshmallows across 4 bowls. Remove pineapple from the grill and, using a fork, immediately slide the pineapple off the skewers and onto the marshmallows. Let sit for a few minutes for the hot pineapple to soften the marshmallows.
- Step 4
Sprinkle each serving with shredded coconut, and top with pecans and small scoops of coconut sorbet or ice cream, if using.
- Using traditional flat metal skewers is best, but not necessary. If using wooden skewers, they must be soaked in water for at least 30 minutes before grilling to prevent flare-ups. Place wooden skewers flat on a rimmed sheet pan and add enough water to cover.
Private Notes
Cooking Notes
I riffed on this a bit to make it a side dish instead of dessert. Coconut oil was a helpful suggestion; I sprinkled a little bit of turbinado sugar on some of them. After they were done cooking I sprinkled with toasted unsweetened coconut (leftover from a recent baking adventure). This was a great accompaniment for hariyali chicken kebabs (similar to the green masala chicken recipe on this site).
Why not put a marshmallow on the skewer with the pineapple for full roasted flavor?
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