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Grilled Pineapple Skewers with a Spicy Coconut Rum Glaze

Juicy, grilled pineapple skewers covered with a spicy coconut rum glaze for a harmonious fusion of tropical sweetness and fiery zest.

Total Time: 35 min

Servings: 10

Ingredients

2 qts DOLE® IQF Tropical Gold Pineapple Chunks, thawed

1-2 packs of grilling skewers

½ cup DOLE Fine Crushed Canned Pineapple in Juice, drained (for the glaze)

¾ cup full-fat coconut milk

½ cup dark rum (preferably aged)

3 Tbsp brown sugar

¼ cup lime juice (from roughly 12 ea Dole Chef-Ready Cuts Citrus Lime Wedges)

3 Tbsp soy sauce

1 Tbsp fresh ginger, grated

1 habanero pepper, seeded and finely chopped (adjust to your spice preference)

salt and freshly ground black pepper to taste

¼ cup mint, chiffonade

10 ea DOLE Chef-Ready Cuts Citrus Lime Wedges

Preheat your grill or grill pan to medium-high heat. Thread the pineapple chunks onto skewers. You may need to use multiple batches of skewers depending on the number you have available.
In a medium saucepan, combine the crushed pineapple, coconut milk, rum, brown sugar, lime juice, soy sauce, grated ginger, and chopped habanero pepper. Bring to a simmer over medium heat.
Reduce heat slightly and simmer for 15-20 minutes, allowing the glaze to thicken slightly. Season with salt and freshly ground black pepper to taste. Strain the glaze through a fine-mesh sieve to remove any large pieces of pineapple.
Brush the pineapple skewers lightly with oil. Grill the skewers for 3-4 minutes per side, or until lightly charred and warmed through. You may need to grill the skewers in batches depending on the size of your grill.
Brush the grilled pineapple skewers generously with the warm spicy coconut rum glaze. Heat the remaining glaze in the saucepan if it has thickened too much.
Plate the grilled pineapple skewers and drizzle with any remaining glaze. Garnish with fresh mint leaves and lime wedges.