Pineapple Kabobs and Cookie Bowls with Macadamia Nuts and Caramel
These pineapple kabobs came about after we had enjoyed a fabulous dinner of kbobs starting with sweet and spicy pineapple chicken kabobs alongside grilled vegetable kabobs. In keeping with the pineapple theme, for our dessert, I skewered fresh pineapple, glazed it with butter sprinkled with brown sugar, and grilled them. Edible bowls are my jam so, I served them with ice cream filled cookie bowls. Why stop there? So, we drizzled the ice cream with caramel sauce. Delicious to the last spoonful.
Helpful Hints for Making Cookie Bowls
- Ready made cookie dough has so many uses apart from just making cookies. It's really mind boggling how many things you can do with it and it's so, so simple. It makes the perfect foundation for this dessert.
- Please note: Macadamia nuts are often marketed on the package as already chopped. While they may be roughly chopped, you'll still need to chop them finer by hand for these cookie bowls. If the nuts are too large, it makes them very difficult to incorporate into the dough and the bowls won't hold together.
- Just before serving: Warm the caramel sauce in the microwave. Place the cookie bowl onto a serving plate and top with a scoop, or two, of vanilla ice cream. Arrange the pineapple kabobs around the bowl and drizzle everything with warm caramel sauce. Garnish with toasted macadamia nuts and serve immediately.
- You'll end up with 8 large or 12 medium cookie bowls. Adjust depending on how many you need.
- You may also enjoy these grilled fruit kabobs from i heart naptime.
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Helpful Kitchen Items:
Pineapple Kabobs with Cookie Bowls
- 1 16.5 oz package refrigerated sugar cookie dough softened
- 1 cup chopped macadamia nuts divided
- ½ cup English toffee bits
- Pineapple kabobs:
- 2 cups fresh pineapple chunks ¾-1 inch chunks
- ½ cup unsalted butter melted
- ½ cup brown sugar
- ¼ tsp cinnamon
- 8-12 bamboo kabobs soaked for 1 hour in water
- 1 cup caramel ice cream topping warmed
- premium vanilla ice cream
- Preheat oven to 350°F. Remove the cookie dough from the fridge, and let it sit on the counter for 15-20 minutes to allow it to soften. .
- Spread macadamia nuts on a cookie sheet in a single layer. Toast for 6-8 minutes until lightly golden. Cool completely before incorporating into the cookie dough.
- To assemble cookie bowls: In a medium size bowl, mix cookie dough, ½ cup toasted macadamia nuts, and toffee bits together until evenly distributed.
- Spray the muffin cups liberally with cooking spray. Divide cookie dough evenly pressing onto the bottom and ⅔ up sides of each cup.
- Bake for 14-16 minutes or until a toothpick inserted into the center comes out clean. Set the cookie bowls aside to cool for several minutes before attempting to remove them from the pan. Run a knife around the edge and gently lift to remove to a cooling rack.
- To make pineapple kabobs: In a small bowl, mix together melted butter, brown sugar and cinnamon. Thread the pineapple chunks onto the bamboo skewers, and brush lightly with the butter glaze.
- Grill the kabobs over medium-high heat until the sugar has caramelized turning carefully so to brown all sides. Continue to baste with butter each time you turn the kabobs for around 5-7 minutes total. (Watch closely since the sugar will caramelize quickly and can burn very easily.)
- To serve: Warm the caramel sauce in the microwave. Place the cookie bowl onto a serving plate and top with a scoop, or two, of vanilla ice cream.
- Arrange the pineapple kabobs around the bowl and drizzle everything with warm caramel sauce.
- Garnish with toasted macadamia nuts and serve immediately.