Try these sweet and savory recipes, made with one of our favorite tropical ingredients.
By Julia Rutland
1 of 15Photographer Howard L. Puckett
Coconut Shrimp with Maui Mustard Sauce
It’s important to chill the battered shrimp so the batter doesn’t fall off while frying. It’s worth the effort—this is a fabulous-tasting dish. Make more than you think you need, because your friends will be asking for seconds.
Look for miso paste in the international or refrigerated sections of upscale markets. Miso paste, commonly made from soybeans, is a Japanese condiment used in marinades, salad dressings, and sauces. It’s nutritious but salty.
Coconut milk and coconut cream add flavor and richness to this tasty breakfast treat. If you can’t find unsweetened coconut cream, substitute cream of coconut, which is often found in the cocktail mixers area of your market. Cream of coconut is sweetened, so you may want to skip the sugar.
Toss the pineapple in the marinade just before grilling; otherwise the enzymes will thin the marinade and you might lose the yummy caramelized surface. Extra marinade can be drizzled over after the pineapple grills.