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398-mL can pineapple chunks, or rings, packed in juice
1 tbsp honey
1 1/2 tsp butter
1 tbsp rum, optional
1 tsp grated fresh ginger, optional
1/2 lime
Drain pineapple juice into a small saucepan. Bring to a boil over medium-high heat. Stir in honey, butter and, for extra flavor, rum and ginger. Finely grate peel from half a lime. Add peel and 1 tablespoon (15 mL) juice to boiling mixture. Boil, uncovered and stirring often, until reduced by more than half and slightly thickened, about 15 minutes. Meanwhile, if using pineapple chunks, thread on skewers. Sauce and pineapple can be separately covered and refrigerated for up to 2 days.
When ready to grill, preheat barbecue and oil grill. Brush rings or skewers with honey mixture. Grill, brushing and turning often, until hot and golden-tinged, from 5 to 6 minutes per side. Serve warm.
Calories 79, Protein 0.4g, Carbohydrates 18g, Fat 1.2g, Fibre 0.7g, Sodium 12mg.
While the hot grill caramelizes the touch-of-honey coating, the pineapple becomes very juicy. With its refreshing lime tang, grilled pineapple is especially nice with pork or lamb. Or serve hot off the grill as a patio dessert with ice cream or crisp cookies.