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Continued: Recipes for grilled vegetables

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  • Last update: May 29, 2013 - 1:48 PM

• Lime slices, for garnish


Fire up the grill, bringing the temperature to medium.

If you have a whole pineapple, slice off the top and reserve it for garnishing the plate. Cut off a small slice at the bottom so it can stand evenly and then cut off all of the pineapple skin, slicing only as deeply as needed to remove the tiny brown eyes. Halve the pineapple lengthwise and then cut each half into long 1-inch-thick spears. Cut away the tough fibrous core side of each spear. If working with already skinned pineapple, simply cut it into spears.

Place the pineapple in a zip-top plastic bag or shallow dish. Combine the marinade ingredients in a small bowl and pour the mixture over the pineapple. Let it sit at room temperature for 30 to 60 minutes.

Drain the pineapple spears, discarding the marinade. Transfer the spears to the cooking grate and grill, uncovered, for 5 to 6 minutes, turning on all sides, until soft with browned edges. Serve immediately, garnished with the lime slices.

Nutrition information per serving:

Calories 124 Fat 1 g Sodium 2 mg

Carbohydrates 30 g Saturated fat 1 g Calcium 30 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 fruit.

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