Pineapple Sticks
with Sugar-Lime Sauce

Serves 4


Pineapple Sticks I grew up on a pineapple farm and, to us professionals, the dinky little disks you see in cans or in restaurants were for the birds! Pineapples come with their own, albeit rather prickly, handle. You just slice off the skin with a machete, hold the fruit by the top, and munch away. If we were being very civilized, the peeled pineapples would be cut into wedges like in the photograph. Perfect for cooking, juicing, or eating daintily with a knife and fork.


Sugar-Lime Sauce
Juice of 1 fresh lime (2 tablespoons)
1/2 cup brown sugar

Whipped Coconut Cream
1 cup heavy cream
2 tablespoons confectioners' sugar
2 tablespoons canned coconut cream (optional)

Pineapple Sticks
1 pineapple, peeled and quartered lengthwise
   (remove the prickly eyes with
   the point of a knife)

8 metal kabob skewers


To make the sauce, put the lime juice and sugar in a small saucepan, bring to a boil, and stir until the sugar dissolves.

To make the Coconut Cream, beat the cream with the confectioners' sugar until soft peaks form, then fold in the coconut cream, if using.

Cut the pineapple quarters into 2-3 wedges lengthwise. If preferred, slice off the core sections, then cut each wedge into slices about 1/2 inch thick. Thread long metal skewers through each wedge and brush with the lime mixture.

Light an outdoor grill or preheat a broiler. Grill or broil until the fruit is tinged dark brown. Serve drizzled with any leftover sauce, accompanied by the whipped coconut cream.

Buy the Book!


Sticks & Skewers
By Elsa Petersen-Schepelern
Time Life Books
Hardback, $15.95
Color photos throughout
ISBN: 0-7370-2034-2
Recipe reprinted by permission.


Sticks & Skewers



Cookbook Profile Archive

This page created June 2000

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home