Coconut-Pineapple Skewers With Marshmallows

Grilling does great things to chunks of fresh, sweet pineapple, condensing and caramelizing their fruity, sugary juices. In this fun, kid-approved dessert, the pineapple is given a double dose of coconut — a slick of coconut oil before grilling and a shower of shredded coconut afterward. Then, the hot, singed pineapple is laid on a bed of mini marshmallows, which get a little gooey from coming in contact with the heat. Eat this in bowls as is, or add some chopped pecans and coconut ice cream or sorbet for contrasting textures and temperatures.

Ingredients

• 1

  pound fresh pineapple, cut into 1 1/2-inch cubes (about 2 cups)

• 2

  tablespoons coconut oil

• Ground cinnamon

• 2

  cups mini marshmallows

• Sweetened shredded coconut, for garnish

• Coconut sorbet or ice cream, for serving (optional)

• Toasted chopped pecans, for garnish (optional)

Preparation

1. Heat the grill to high. As the grill is heating, thread pineapple chunks onto metal or pre-soaked wooden skewers (see Tip), leaving space in between each piece for maximum browning. Brush all sides of the pineapple chunks with coconut oil and dust with cinnamon.
2. When the grill is hot, lightly brush the grates with oil, and add the pineapple skewers. Cook, rotating them carefully every few minutes, until they are evenly browned and slightly charred in places, about 4 to 8 minutes.
3. While the pineapple is grilling, divide marshmallows across 4 bowls. Remove pineapple from the grill and, using a fork, immediately slide the pineapple off the skewers and onto the marshmallows. Let sit for a few minutes for the hot pineapple to soften the marshmallows.
4. Sprinkle each serving with shredded coconut, and top with pecans and small scoops of coconut sorbet or ice cream, if using.