Grilled Kabob with Young Coconut: Sweet Recipe


What you need

  • 2 cups fresh pineapple cut into 1-inch cubes
  • 2 cups Copra Coconut Meat (half the package) cut into 1-inch cubes
  • 2 TBS olive oil
  • 1/2 cup fresh lime juice
  • 4 tsp Copra Coconut Nectar
  • 3 mint leaves thinly sliced

step by step

  1. Thread the pineapple and coconut meat pieces onto 8 skewers. Brush on all sides with the olive oil.
  2. In a small bowl, whisk together the lime juice and coconut nectar.
  3. Grill the pineapple the pieces have golden brown grate marks on all sides, turning occasionally, about 6 to 8 minutes. Baste couple of minutes with the lime and honey mixture.
  4. Transfer the skewers to a plate. The mint garnish is optional.


*Adapted from CookinCanuck



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