Grilled Pineapple Slices
By Chef Christina Pirello

1 Pineapple peeled cored and sliced into 1/3 inch thick rings
1/2 cup Honey Chile Powder scant pinch
3 tablespoons Extra Virgin Olive Oil


Preheat grill to medium. Lay the pineapple rings on a baking sheet.
Whisk together honey, chili and oil.
Brush generously over pineapple, turn and brush other side.
Lie on grill and cook until edges are browned, brushing with remaining honey mixture as needed.

Servings: 6