By Mayo Clinic Personnel

Dietitian’s tip:

Soak wooden skewers in water thirty minutes before you strategy to grill.

Number of servings

Serves eight

  1. Substantial Fiber
  2. Low Fat
  3. Nutritious carb
  4. Low Sodium

Elements

    For the marinade

  1. 2 tablespoons dim honey
  2. 1 tablespoon olive oil
  3. 1 tablespoon fresh lime juice
  4. 1 teaspoon ground cinnamon
  5. 1/four teaspoon ground cloves
  6. 1 agency, ripe pineapple
  7. eight wooden skewers, soaked in water for thirty minutes, or metallic skewers
  8. 1 tablespoon dim rum (optional)
  9. 1 tablespoon grated lime zest

Directions

Put together a very hot fireplace in a charcoal grill or heat a gas grill or broiler. Away from the heat supply, frivolously coat the grill rack or broiler pan with cooking spray. Position the cooking rack four to six inches from the heat supply.

To make the marinade, in a modest bowl, blend the honey, olive oil, lime juice, cinnamon and cloves and whisk to blend. Established aside.

Minimize off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, working with a big, sharp knife, pare off the skin, reducing downward just under the surface in extended, vertical strips and leaving the modest brown “eyes” on the fruit.

Lay the pineapple on its side. Aligning the knife blade with the diagonal rows of eyes, slice a shallow furrow, adhering to a spiral pattern all-around the pineapple, to get rid of all the eyes.

Stand the peeled pineapple upright and slice it in fifty percent lengthwise. Location every pineapple fifty percent slice-side down and slice it lengthwise into four extended wedges. Slice away the main. Minimize every wedge crosswise into three pieces. Thread the three pineapple pieces onto every skewer.

Flippantly brush the pineapple with the marinade. Grill or broil, turning after and basting after or twice with the remaining marinade, until finally tender and golden, about five minutes on every side.

Take out the pineapple from the skewers and spot on a platter or specific serving plates. Brush with the rum, if working with, and sprinkle with the lime zest. Provide very hot or warm.

Nutritional analysis per serving

Serving measurement: 1/eight of recipe

  • Overall carbohydrate thirteen g
  • Nutritional fiber 1 g
  • Sodium 1 mg
  • Saturated excess fat
  • Overall excess fat 2 g
  • Cholesterol mg
  • Protein
  • Monounsaturated excess fat 1 g
  • Calories 70
  • Included sugars g
  • Trans excess fat g
  • Overall sugars g

This recipe is 1 of 150 recipes collected in “The New Mayo Clinic Cookbook,” printed by Mayo Clinic Well being Details and Oxmoor House, and winner of a James Beard award.