1 Tbsp. olive oil
1/4 tsp. ground cloves
1 tsp. ground cinnamon
2 Tbsp. honey (optional)
1 Tbsp. lime juice
1 firm yet ripe pineapple
1 Tbsp. grated lime zestDirections
To make the marinade, combine in a large bowl the olive oil, cloves, cinnamon, honey, and lime juice, and whisk to blend; then set aside.
Cut off the leaves and the base of the pineapple; stand it upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips.
Cut off any remaining small brown 'eyes' on the fruit.
Stand the peeled pineapple upright and cut it in half length-wise.
Place each pineapple half cut-side down and cut it length-wise into four long wedges.
Slice away the core.
Place the pineapple in the bowl with the marinade and stir to coat the pineapple.
Place the pineapple on the grill and cook it for 3-4 min., basting once or twice with the remaining marinade.
Turn the fruit and move it to a cooler part of the grill or reduce the heat.
Baste again with the remaining marinade.
Grill until the pineapple is tender and golden - about 3 more minutes.
Remove the pineapple from the grill and place on a platter or individual serving plates.
Sprinkle with the lime zest.
Serve hot or warm.
Nutritional analysis per serving
Protein: 1 g.
Fat: 2 g.
Calories from fat: 23%
Cholesterol: 0 mg.
Carbohydrates: 15 g.
Fiber: 1 g.
Sodium: 0 mg. Source: The New Mayo Clinic Cookbook