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Dessert
American
4 servings
15 minutes
10 minutes
2 tablespoons Organic Blue Agave Syrup
1 tablespoon olive oil
1 Key lime, 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.
