Recipe: Grilled pineapple

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Recipe: Grilled pineapple

Dietitian's tip: Pineapple is a good source of vitamin C. One-half cup pineapple provides 12 milligrams of vitamin C — about 20 percent of your daily need for vitamin C.

Serves: 8

Ingredients

For the marinade

  • 1 tablespoon olive oil
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 2 tablespoons dark honey
  • 1 tablespoon fresh lime juice
  • 1 firm yet ripe pineapple
  • 1 tablespoon dark rum (optional)
  • 1 tablespoon grated lime zest

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill).

To make the marinade, in a large bowl, combine the olive oil, cloves, cinnamon, honey and lime juice and whisk to blend. Set aside.

Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining small brown "eyes" on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.

Place the pineapple in the bowl with the marinade and stir to coat the pineapple.

Place on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill until the pineapple is tender and golden, about 3 more minutes.

Remove the pineapple from the grill and place on a platter or individual serving plates. Brush with the rum, if using, and sprinkle with the lime zest. Serve hot or warm.

Nutritional Analysis (per serving)

Serving size: 1 wedge
Calories:79Cholesterol:0 mg
Protein:<1 gSodium:1 mg
Carbohydrate:15 gFiber:1 g
Total fat:2 gPotassium:
Saturated fat:<1 gCalcium:
Monounsaturated fat:1 g
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2011-04-15
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