Grilled Pineapple Napoleons with Coconut Caramel Sauce
NOTE: you can also substitute the pineapple with grilled bananas!
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- 1/2 c
- light brown sugar
- 1 c
- unsweetened coconut milk
- frozen phyllo sheets, thawed
- vegetable cooking spray
- 2 tsp
- fresh pineapple cut into wide slices. only use fresh!
- cinnamon sugar mix ( i usually don't measure this i just spinkle it on both side of pineapple)
- home made whipped cream or reddi whip to place on top
COCONUT CARAMEL SAUCE
GRILLED PINEAPPLE NAPOLEONS
*TIP: YOU CAN USE AS MUCH PINEAPPLE SLICES BETWEEN THE LAYERS THAT YOU WANT. THIS IS ALSO GREAT WITH GRILLED BANANAS!
1FOR CARAMEL SAUCE: Combine the sugar and coconut milk in heavy saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar. Simmer briskly until thick, golden and very flavorful, about 5 minutes or so, whisking often. Remove the pan from the heat and let the sauce cool to room temperature.
2FOR THE NAPOLEONS: Place 1 phyllo sheet on a flat work surface. Coat with cooking spray, and sprinkle evenly with 1/2 tsp. sugar. Top with 1 phyllo sheet; coat again with cooking spray, and sprinkle with 1/2 tsp. sugar. Cut phyllo stack into thirds lengthwise; cut each in half, creating 6 even rectangular stacks. Repeat procedure with remaining phyllo sheets, cooking spray, and 1 tsp. sugar.
3Grill phyllo stacks, without grill lid, over medium-low heat, 1 to 2 minutes on each side or until lightly browned. Set aside till ready to assemble.
4Next sprinkle the cinnamon sugar mixture on both sides of the pineapple slices. Grill the pineapple on med heat until warmed through and softened. Remove from grill onto a plate and get ready to assemble the napoleons.
5Place 1 grilled phyllo stack on each of 6 serving plates; top with pineapple slices. Drizzle caramel sauce evenly on top of pineapple slices. Top each with 1 grilled phyllo stack. Top with fresh whipped cream or ready whip and drizzle with more caramel sauce. Serve immediately while pineapple is still warm.