Recipe: Pineapple Crick Sticks
In the Cricketlicious Café segment this week, Chef PV showed us how to make Pineapple Crick Sticks. A favorite at any Holiday party! Simply take the recipe and the ingredients to your kitchen, go to Episode 6 “Hawaiian Homecoming Special” and fast forward the podcast to: 39:52 and click play. ChefPV will walk you through the recipe in a way that only he can do!
Pineapple Crick Sticks
1 large Pineapple
6-inch Skewers or Lollipop Sticks
1 TBSP Olive Oil
1 cup Sustainable Boost Crickets
2 TBSP Honey
Sustainable Boost Turmeric
Sustainable Boost Ginger
1 cup Semi-Sweet Dark Chocolate Chips
1 cup Pistachios (chopped)
- On a sturdy cutting board, cut the top and bottom off the Pineapple then trim off all the rind from the sides.
2. Cut the Pineapple in half lengthwise, remove the core, then cut the halves into wedges. Arrange the wedges on paper towels to absorb excess moisture.
3. Insert Skewer/Lollipop Stick into each pineapple wedge and set aside.
4. Heat Olive Oil over medium heat and add Crickets to pan and quick-crisp for about 1 minute.
5. Remove from heat and add Honey, Sustainable Boost Turmeric and Sustainable Boost Ginger. Mix until all ingredients are evenly incorporated. Transfer to a bowl then set aside.
6. Place a small saucepan over medium-low heat, add Dark Chocolate Chips and stir constantly until completely melted. Remove from heat.
7. Line a baking sheet or large plate with wax or parchment paper.
8. Dip each of the Pineapple wedges into the Chocolate and place on the wax paper.
9. Lightly press the Crickets into the bottom half of the chocolate on the Pineapple wedges.
10. Lightly Press the Chopped Pistachios on the top portion of the chocolate on the Pineapple wedges.
11. Place the sheet/plate of Pineapple wedges into fridge for 15 minutes to set or until ready to serve.
