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Appetizer

The Buccaneer's Sun-Ripened Pineapple

with Coconut Bananas

The Buccaneer's Sun-Ripened Pineapple Image
INGREDIENTS

ORANGE SYRUP

  • 2 Orange
  • 1 c Water
  • 1 c Sugar

PINEAPPLE

  • 2 Pineapple
  • 200 mL Orange Syrup, see preparation
  • 200 mL Mango Juice
  • 2 t Brown Sugar

BANANA

  • 5 Banana, halved
  • 4 oz Coconut Flakes, toasted
  • 100 mL Clear Honey
INSTRUCTIONS

FOR THE ORANGE SYRUP

This portion of the recipe was not provided by DCL and is a simple option for home use.

  1. To begin, zest one of the oranges into a sauce pan.
  2. Juice both oranges through a sieve into the pan.
  3. Add in the water and sugar.
  4. Bring it all to a gentle boil, reduce the heat, and simmer for 20-25 minutes, or until the liquid has reduced by about a third.
  5. Allow the syrup to cool to room temperature

FOR THE PINEAPPLE

  1. Mix all the orange glaze ingredients together and reduce by one-third. Chill.
  2. Peel and core and slice the Pineapple into 8 long pieces.
  3. Cut the Pineapple “skin” into a boat shape.
  4. Drizzle glaze onto the Pineapple and garnish.

FOR THE BANANA

  1. Peel and cut the Bananas in half, brush the Banana with clear Honey, roll the Banana in the roasted Shredded Coconut and cut diagonally.

The The Buccaneer's Sun-Ripened Pineapple has been offered on the Pirates in the Caribbean menu.

Source: Fish Extender Recipe Collection

Created 2024-01-30 09:13:12 – Last Modified 2024-02-12 13:17:42