3 Dishes (1 for dipping, 1 for coating, 1 for carrying the whole mess to the BBQ)
I serve this at family functions and backyard booze-B-Qs alike and it is always a hit. It’s “Otherworldly” because when people try it, they ask me if it’s from Earth. I hope you have as much success with it as I do!
1Soak your BBQ skewers in water for at least an hour before you begin prepping.
2With a sharp knife, remove the top and bottom of the pineapple and reserve them for presentation purposes.
3Stand the pineapple on its end. Working from the top of the pineapple to the bottom, remove the rind in long 1.5" to 2" strips. Try to get as many of the little “eyes” as you can. You’ll never get them all on the first pass so finish removing most of the rind and come back later.
4Lay the pineapple on its side and remove as many of the remaining “eyes” as possible by cutting small wedges out of the flesh. The end result is a slippery, yellow, roughly cylindrical shape.
5Head out to your BBQ and fire it up. Medium heat.
6Again, place the pineapple on its end. In 4 long slices, separate the flesh of the pineapple from the core. The core should be a well-defined circle of different texture than the rest of the flesh. Keep your cuts roughly 1/4" away from the core and you’ll avoid most of its toughness. After each cut, rotate the pineapple 90 degrees and cut again. You should end up with 1 wide piece, 2 medium pieces and a comparatively skinny piece of fruit.
7Soak your BBQ skewers in water for at least an hour before you begin prepping.
8Head out to your BBQ and fire it up. Medium heat.
9Cube the pineapple. A little variation in size is fine and makes for a diversity of textures in the final dessert. 1" to 2" cubes make for about 11 skewers with 3 pieces each.
10Set up a basic coating station. Fill 1 dish with the coconut milk and 1 dish with a mixture of the cinnamon and sugar.
11Dip each piece of pineapple in the coconut milk, shake off the excess and then coat in cinnamon sugar. Skewer the pieces as you finish coating them. 2-3 pieces of pineapple per skewer is a good serving.
12Place skewers on grill and monitor dilligently, there’s a lot of sugar in this recipe and it will burn quickly if left unattended. Grill and turn, exposing each side of each skewer to caramelize the sugars. This takes roughly 10-15 minutes.
13Serve as hot as possible with vanilla ice cream.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.