Grilled Pineapple
Don't worry about coring the pineapple for this recipe — just eat around it! Serve with Grilled Rib Eye Steaks with Ginger Butter or Calypso Chicken.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 79 |
| pro | trace |
| total fat | 3 g |
| sat. fat | trace |
| carb | 13 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 66 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit C | 20% |
| folate | 3% |
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1 golden pineapple (about 3-1/2 lb/1.75 kg)
2 tbsp (25 mL) vegetable oil
1/4 tsp (1 mL) each salt, pepper and hot pepper sauce
2 tbsp (25 mL) chopped fresh coriander
Preparation:
Cut top and bottom off pineapple. Stand on flat end; with sharp knife, cut off skin. Remove eyes. Cut pineapple crosswise into 1/2-inch (1 cm) thick slices.
In small bowl, combine oil, salt, pepper and hot pepper sauce; brush half over 1 side of pineapple slices. Place, oiled side down, on greased grill over medium heat; brush with remaining oil mixture. Close lid and grill, turning once, until browned, about 4 minutes. Transfer to platter; sprinkle with coriander.
Additional Information
Source
Canadian Living Magazine: June 2003
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