Description
A vibrant, tropical-inspired dish featuring tender pumpkin cubes coated in crispy coconut, grilled to perfection, and drizzled with a zesty lime chili glaze.
Ingredients
Scale
For the Crust:
- 1 small sugar pumpkin (about 2 lbs), peeled and cubed into 1-inch pieces
- 1 cup shredded unsweetened coconut
- 1/2 cup panko breadcrumbs
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Wooden or metal skewers
- For the glaze: 1/4 cup honey
- 2 tablespoons lime juice
- 1 teaspoon chili flakes
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon chopped cilantro for garnish
Instructions
1. Prepare the Crust:
- Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak in water for 30 minutes to prevent burning.
- In a bowl, mix shredded coconut and panko breadcrumbs. Set up a dredging station with flour in one bowl, beaten eggs in another, and the coconut mixture in a third.
- Season pumpkin cubes with salt and pepper. Dredge each cube in flour, dip in egg, then coat thoroughly in the coconut mixture.
- Thread 4-5 coated pumpkin cubes onto each skewer. Place skewers on the grill and cook for 10-12 minutes, turning occasionally, until coconut is golden and pumpkin is tender.
- While grilling, prepare the glaze by combining honey, lime juice, chili flakes, ginger, and soy sauce in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened.
- Remove skewers from grill, drizzle with lime chili glaze, and garnish with chopped cilantro. Serve immediately.
Notes
You can customize the seasonings to taste.