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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2003
- 2 tablespoons vegetable oil
- 1 golden pineapple (about 3-1/2 lb/1.75 kg)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon hot pepper sauce
- 2 tablespoons chopped fresh coriander
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 66 mg
- Protein trace
- Calories 79.0
- Total fat 3 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 13 g
- Iron 3.0
- Folate 3.0
- Calcium 1.0
- Vitamin C 20.0