Caramelized Pineapple Skewers with Dark Chocolate Dipping Sauce

If you have never tasted the heaven that is grilled, caramelized pineapple paired with dark chocolate, you really should. The grilling gives the pineapple a sweeter, deeper flavor that works so well with the rich, dark chocolate. 

I was attracted to the photo of Caramelised Pineapple on DonnaHay.com where the pineapple skewers were served in small glasses with a small pool of chocolate to dip in. I usually grill the pineapple and serve it on plates drizzled with the chocolate. Food on sticks and your own dipping sauce (where you can double-dip to your heart's content without anyone glaring) is always more fun. ;-) I did change the recipe slightly--using honey mixed with water to glaze my pineapple wedges instead of brown sugar before placing them on the grill pan. 

 
Caramelised Pineapple
Adapted from DonnaHay.com
(Serves 6)

1/4 cup (45g) brown sugar (I subbed 1 Tbsp of honey)
1/4 cup (60ml) water (I used 1 Tbsp of water)
1 pineapple, peeled and sliced

Place the sugar and water in a bowl and stir until dissolved. Heat a char-grill pan or barbecue over high heat. Thread the pineapple onto skewers and brush with the sugar mixture. (I just brushed my pineapple wedges lightly with honey water.) 

Char-grill or barbecue for 2 minutes each side or until golden. Brush with the remaining sugar mixture to serve. (I melted 1/2 cup of vegan mini chips in the microwave then poured into individual glasses and served with the pineapple wedges.)

Notes/Results: Yum! Although I make this pairing often, these skewers are fun to eat and taste delicious--juicy and sweet but refreshing too. Chocolate-covered strawberries have nothing on grilled pineapple with chocolate. And, when compared to other desserts it's a healthier choice (antioxidants, vitamin C, manganese, digestive benefits, etc.) which is nice. Using a very light brush of honey-water instead of the brown-sugar water still lets the fruit caramelize but cuts the sugar down, and the pineapple is plenty sweet without the second brushing of the sugar-water before serving. I will definitely serve it again this way. 

The I Heart Cooking Clubs theme this week is Blondies & Brownies--bar cookies and slices of all kinds. You probably have noticed this is not a bar cookie (thank you Captain Obvious!) and you would be correct. Being without a reliable oven to bake currently and with no need for a pan of brownies in my life, I choose to think of my pineapple wedges as a "bar" of fruit--and there is chocolate of course. Donna Hay and I have made bars before--these very tasty Raspberry Jam Slices with their chewy coconut topping that I highly recommend. 

You can check out what bar cookies the other IHCC participants made by going to the post and checking out the picture links.