Piña Colada Kabobs

The flavor reminds me of summer and Hawaii and delicious.  Such a fun treat, with a great presentation, yet quick and easy.  Pineapples are one of those fruits that you should smell before you buy. It should have the aroma of a fresh pineapple without any hints of mustiness. The stronger the pineapple scent, the juicier the fruit will be.  Yellowing is also a good sign of ripeness.  Some people pull out a leaf and according to the resistance know if it is a good one.

Many people don’t buy fresh pineapple because they don’t know how in the world they would cut it.  I prefer to slice the bottom and top off, stand up on its end and then cut down the sides with a carving knife to get most of the brown off, small bits do not bother me.  I cut this in half lengthwise and each half in half again, then trim the middle core like an apple.  The core is a bit woody, but has great flavor, so it is great for juicing and even smoothies.  Throw them in the freezer if you don’t have immediate plans for them. If I am going for bite-sized pieces to snack on, I slice each quarter into four slices and dice into the common “tidbits.” For this recipe I slice each quarter into thirds, so it will make six kabobs.

½ pineapple

1/2 batch coconut cream frosting

1 cup shredded coconut (toasting is optional)

6 skewers

Slide a skewer into each wedge.  Pat the back of the wedge with a paper towel, spread with one tablespoon frosting and press into a bowl of shredded coconut.  Repeat with each wedge and refrigerate until ready to serve.