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1
Peel and core the pineapple, reserve the core.
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2
Cut the pineapple into about 1 1/2-inch chunks and roughly chop the core.
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3
Set the pineapple chunks aside.
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4
In a medium bowl, combine the pineapple core, 3/4 cup of water, allspice, ginger, cinnamon, and star anise.
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5
Set aside.
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6
In a medium saucepan, stir together the sugar, corn syrup, and just enough water so that it resembles wet sand.
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7
Place the pan over medium to medium-high heat and cook, stirring, until the mixture begins to boil.
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8
Stop stirring and continue to cook until golden brown, about 5 minutes.
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9
Remove the pan from the heat and carefully add in the spice mixture.
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10
Stir the caramel, return it to medium heat, and simmer until reduced to a glaze, about 8 minutes.
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11
Set the caramel aside and let cool slightly.
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12
Strain the caramel into a bowl and discard the solids.
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13
Add the pineapple chunks to the caramel and toss to combine.
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14
Marinate at room temperature for an hour or refrigerate overnight.
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15
Put the toasted coconut on a plate.
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16
Using a fork, remove the pineapple chunks from the caramel.
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17
Working with one chunk at a time, roll the pineapple in the coconut, pressing it on.
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18
Thread the coconut-coated pineapple chunks onto the ends of the skewers, about 1 or 2 per skewer.
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19
Transfer to a serving platter and strew the mint over the top.
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20
Serve at room temperature.
