| 8 | pieces fresh pineapple, (about 3x1 inch) |
| 1/4 | cup pineapple juice or orange juice |
| 3/4 | cup shredded coconut, toasted |
| 1. | 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. |
| 2. | Cover and freeze 1 to 2 hours or until firm. Let stand 5 to 10 minutes before serving. |
|
| To toast coconut, bake uncovered in an ungreased shallow pan in a 350°F oven 5 to 7 minutes, stirring occasionally, until golden brown. |
|
| Prepare and freeze the pineapple up to one week ahead of time. |
|
| Poke pineapple skewers in an orange for a wacky and delicious display! |
Nutrition Information:
65 ( 25 ); 3 g ( 3 g); 0mg; 25 mg; 10 g ( 1 g); 0g 0%; 10 %; 0%; 2 % 1