- 8 pieces fresh pineapple, (about 3x1 inch)
- 1/4 cup pineapple juice or orange juice
- 3/4 cup shredded coconut, toasted
- 1Line 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.
- 2Cover and freeze 1 to 2 hours or until firm. Let stand 5 to 10 minutes before serving.