RECIPE

Pineapple Spears with Lime and Honey

Serve with Teriyaki Chicken with Warm Ginger-Carrot Slaw  and Tropical Sundaes.

Ingredients

  • 1 large ripe pineapple
  • 1 lime
  • Vegetable oil or cooking spray, to coat grill
  • Honey, for drizzling

Preparation

Pre-heat grill or grill pan.

Cut ends off the pineapple. Stand it upright and cut off the skin in strips. Quarter the pineapple lengthwise and cut out the core. Cut each quarter into three spears.

Zest the lime and reserve. Cut the zested lime in half and squeeze the juice over the spears.

Brush the grill pan or outdoor grill with vegetable oil or spray lightly with cooking spray. Grill pineapple until evenly marked all over, about 5 minutes. Garnish spears with lime zest and drizzled honey.

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