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1
Cut the tops and bottoms off the pineapples.
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2
Sit each pineapple on it's flat end and cut the rinds off the sides.
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3
Cut the pineapples crosswise into 1/4 inch thick slices.
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4
In a heavy skillet or on a griddle over mediumheat, slowly brown (caramelize) both sides of the pineapple slices.
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5
Chop the browned pineapple.
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6
If the pineapple is very ripe, you can chop the core as well.
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7
if the core is hard, cut it out.
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8
Try to reserve all the juice.
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9
In a saucepan, simmer the chopped pineapple with its juices and the brown sugar, raisins, and ginger.
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10
Keep warm over low heat until you are ready to serve.
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11
In a 400*F oven, toast the coconut on an ungreased pan (this goes very quickly.
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12
If need be you can toast it in small batches in a toaster oven).
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13
Keep stirring the coconut until it browns evenly.
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14
Toasted coconut is so good you may want to keep it around for other uses.
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15
For the pancakes follow the Bisquick recipe, thinning the batter with milk to your desired thickness.
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16
Do not overstir the batter; try to fold the batter instead of whipping it.
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17
In a cast iron skillet or on a griddle over medium heat, melt 1 TBs butter until it is bubbling.
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18
Drop 1/4 cup batter for each pancake onto the skillet.
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19
Cook until you can see bubbles coming up through the batter.
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20
Sprinkle some of the toasted coconut onto each pancake, then flip the pancakes over and cook the other side until the batter is fully cooked.
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21
Arrange the pancakes coconut side up on serving plates.
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22
Ladle the hot pineapple compote over the pancakes.
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23
Garnish with more coconut.
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24
If you want to be really exotic you can add some Captain Morgan's spiced rum to the compote.
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25
Cook times are guestimates.
