Ingredients
Marinade
- 2 tablespoons Organic Low Glycemic Agave Syrup
- 1 tablespoon Olive Oil
- 1 Key Limes, juiced and zested
- 1 teaspoon Ground Cinnamon
- 1 firm ripe Pineapple peeled halved lengthwise and cored (approximately 2 1/2 pounds)
- (or substitute 8-10 firm ripe South African Baby Pineapples)
- 1 tablespoon Dark Rum (optional)
- Key Limes peel grated
Directions
In a small bowl, combine agave nectar, oil, 1 Tablespoon lime juice, and cinnamon.
Cut each pineapple half lengthwise into 4 long wedges. Cut each wedge in half crosswise. You will have sixteen pieces.
Prepare grill (medium heat). Lightly brush pineapple with marinade and grill on a rack set about 6 inches over glowing coals. Turn; brush second side with marinade and grill until tender and golden, about 5 minutes per side. (Pineapple may also be broiled by placing 4 inches below broiler in oven for about 10 minutes; turning occasionally until lightly browned). Brush with rum and sprinkle with lime peel. Serve hot or warm.
Reviews
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- Grilled Pineapple with Key Lime and Agave Nectar
- cinnamongirl
- Jul 22, 2010
- I used your south african baby pineapples for this recipe and loved it! They are so tasty and low in acid. :)
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- Grilled Pineapple with Key Lime and Agave Nectar
- luv2eat
- Jul 26, 2010
- I only had a half a pineapple left so I also added some peeled fresh peach and nectarine halves I had bought and grilled them until just becoming soft. Served it with vanilla bean ice cream-YUM!!!!
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