Spicy Chocolate Pineapple Skewers
Made by: Andrew
Fried pineapple? Chocolate? Cinnamon? If you don’t like these things, I just don’t know anymore. Spicy and sweet, these little guys are perfect for a summer cocktail party, a winter soirée, or as a full-on dessert with a scoop of coconut milk ice cream.
Recipe
Spicy Chocolate Pineapple Skewers
Servings: 12 pieces
Prep time: 15 minutes
Cook time: 15 minutes
Setting time: 30 minutes
Total time: 1 hour
Ingredients
1 whole pineapple, peeled and cored
4 tablespoons salted butter
½ cup brown sugar
¼ teaspoon ground cardamom
2 teaspoons ground cinnamon
1 bar (100 grams) of dark chocolate (or milk chocolate if you want)
½ teaspoon cayenne pepper
¼ cup chopped pistachios (optional)
¼ cup cacao nibs (optional)
¼ cup shaved coconut (optional)
Directions
Slice the pineapple into thick 2- to 4-inch chunks (you can make these one bite or two).
Heat a large skillet on high. Add butter. When it starts to melt, add brown sugar, cardamom and half of the cinnamon. Stir until mixed and melted.
Place pineapple pieces in skillet and fry for 4 minutes on each side. Don’t let them get too soft, or they’ll fall apart.
Remove pineapple and let cool while you do the next steps.
Melt the chocolate in a double boiler or in the microwave.
Stir in remaining cinnamon and cayenne pepper.
Put cooled pineapple chunks on bamboo skewers and dip halfway into melted chocolate.
Place dipped pieces on a cooling rack.
Garnish with pistachios, cacao nibs, coconut or raspberries.
Let cool on the counter, or in the fridge if you’re running out of time.
Can’t stand the heat?
You don’t need to make these spicy. For those with a more delicate palate, skip the cayenne.