GRILLED PINEAPPLE WITH A SCOOP OF HAUPIA

By akselden

Ingredients

• 1 whole pineapple, trimmed of its outer skin and cut into 6 rings, each about 1 inch thick (reserve the resulting juice)
• 1/2 cup poha berry jelly (or strawberry
• jelly)
• 3 cups water
• 1/2 cup canned coconut milk
• 1 1/4 cups sugar
• 1/2 cup butter
• 1/2 cup cornstarch blended with 1 1/2 cups water

Preparation

Step 1

Strain the pineapple juice and measure 1 tablespoon of it into a small saucepan. (You can also squeeze some of the pineapple
trimmings to obtain this juice.) Add the poha berry jelly, and heat the mixture until the jelly melts. Set aside and keep refrigerated. To make the haupia, combine the water with the coconut milk, sugar and butter in a saucepan. Bring to a boil,
then stir in the cornstarch mixture. Heat the mixture, stirring until it thickens, about 2 or 3 minutes. Pour this into six 1 cup souffle dishes or I-cup bowls and refrigerate for several hours (or overnight), until firm. While the grill is getting hot (and before cooking the fish), grill the pineapple until it is browned on both sides, about 6 to 7 minutes on each side. Set the slices aside to cool. Before serving, if desired, warm the pineapple slices just slightly in a conventional or microwave oven. To serve, place a pineapple slice on each of six plates. Invert the haupia molds over the pineapple slices. Drizzle a crisscross of berry sauce on each serving. Serves 6.