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
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.