Poppin’ Pineapple Potato Skewers
- Complexity: easy
- Srv: 18
- By: Raquel DeHoyos/Boastful Food LLC
- 1 ½ pounds baby gold potatoes
- 3 Tablespoons coconut oil, melted
- 1 Tablespoon fresh ginger
- 4 large cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 pineapple
- 1 small bunch cilantro
- 1 small lemon
- 1 pk cocktail toothpicks or small skewers
- 1 bunch curly parsley
Preheat oven to 425˚.
Rinse and lightly dry potatoes with a paper towel and place in a large mixing bowl. Add melted coconut oil, ginger, garlic, spices and salt. Mix well and spread out onto a baking sheet lined with parchment paper. Reserve mixing bowl. Bake for 30 minutes, rotating pan half way through.
While potatoes are roasting, prepare pineapple. Cut off and reserve the top. Cut off and discard the bottom. Stand the pineapple upright and with a small paring knife, carefully cut out the inside of the pineapple, leaving about a ½ inch rim. Turn over and repeat on the bottom side until you get through the entire pineapple. Cut the center of the pineapple in half down the middle on both ends and gently nudge each section out. Remove the core from each section and cut into chunks. Place into mixing bowl.
Once potatoes are done, place them back into the mixing bowl along with the pineapple and mix with the cilantro and a squeeze of fresh lemon juice. Assemble each skewer with a chunk of pineapple and a potato.
Skewer the pineapple top to the side of the pineapple and fill the center with parsley.
Set pineapple onto a serving platter and place skewers in and around the pineapple. Serve immediately.