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Pineapple Kabobs and Cookie Bowls and ice cream
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Pineapple Kabobs with Cookie Bowls

Course Dessert
Cuisine American
Keyword cookie-bowls, grilled-pineapple-kabobs
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 servings
Calories 469kcal
Author Melissa Sperka

Ingredients

  • 1 16.5 oz package refrigerated sugar cookie dough softened
  • 1 cup chopped macadamia nuts divided
  • 1/2 cup English toffee bits
  • Pineapple kabobs:
  • 2 cups fresh pineapple chunks 3/4-1 inch chunks
  • 1/2 cup unsalted butter melted
  • 1/2 cup brown sugar
  • 1/4 tsp cinnamon
  • 8-12 bamboo kabobs soaked for 1 hour in water
  • 1 cup caramel ice cream topping warmed
  • premium vanilla ice cream

Instructions

  • 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, 1/2 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 2/3 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.

Nutrition

Serving: 1serving | Calories: 469kcal | Carbohydrates: 41g | Protein: 3g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 179mg | Potassium: 125mg | Fiber: 2g | Sugar: 34g | Vitamin A: 387IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg