Frozen Pineapple On A Stick Food

CHOCOLATE PINEAPPLE ON-A-STICK

Steps:

• Cut the top and bottom off of the pineapple then trim off all of the rind. Cut the pineapple in half lengthwise, remove the core, then cut each half into wedges. Arrange the wedges on paper towels and thoroughly blot off any excess moisture.
• Insert a lollipop into each pineapple wedge and line a baking sheet with wax paper or parchment paper.
• Melt the semisweet chocolate chips in the microwave or in a double-boiler then transfer them to a tall glass. Dip each pineapple wedge into the chocolate and shake off any excess. Place the pineapple on the baking sheet and repeat the dipping process with the remaining wedges. All the chocolate to fully harden.
• Melt the white chocolate chips in the microwave or in a double-boiler then transfer them to a sealable plastic bag. Snip off the tip then pipe the chocolate across the pineapple wedges. Allow the chocolate to fully harden then serve.

FROZEN PINEAPPLE ON A STICK

Steps:

• Line cookie sheet with waxed paper. Insert wooden skewer into narrow end of each piece of pineapple. Dip pineapple into juice, then roll in coconut, coating completely. Place on cookie sheet.
• Cover and freeze 1 to 2 hours or until firm. Let stand 5 to 10 minutes before serving.

SHRIMP ON A STICK

Steps:

• Drain pineapple chunks, reserving syrup. Combine soy sauce, sugar, oil, garlic, ginger, pepper, sesame seeds, onions and reserved pineapple syrup in a gallon-size zip-top plastic freezer bag.
• Seal bag tightly and shake to blend thoroughly. Transfer 1 cup of the marinade to a bowl.
• Add shrimp to bag.
• Seal tightly and shake to coat thoroughly.
• Refrigerate 2 to 3 hours, but no longer than 4 hours.
• Preheat grill to high.
• Thread wooden skewers, alternating shrimp and pineapple.
• Place on the grill rack 4 to 5 inches from heat source.
• Grill until shrimp is opaque in the center, about 3 minutes on each side, basting with the reserved marinade.

FROZEN PINEAPPLE ON A STICK

Steps:

• line cookie sheet with waxed paper.
• insert wooden skewer or toothpick into one end of the pineapple.
• dip in juice.
• then roll in coconut, coating completely.
• place on cookie sheet.
• freeze for 1-2 hours or until firm.
• let stand for 5-10 minutes before serving.