By Mayo Clinic Team

Dietitian’s suggestion:

Soak wood skewers in drinking water 30 minutes right before you prepare to grill.

Quantity of servings

Serves 8

  1. Superior Fiber
  2. Minimal Fat
  3. Wholesome carb
  4. Minimal Sodium


    For the marinade

  1. 2 tablespoons darkish honey
  2. one tablespoon olive oil
  3. one tablespoon new lime juice
  4. one teaspoon ground cinnamon
  5. one/four teaspoon ground cloves
  6. one firm, ripe pineapple
  7. 8 wood skewers, soaked in drinking water for 30 minutes, or metal skewers
  8. one tablespoon darkish rum (optional)
  9. one tablespoon grated lime zest


Prepare a warm fire in a charcoal grill or warmth a gas grill or broiler. Absent from the warmth resource, frivolously coat the grill rack or broiler pan with cooking spray. Place the cooking rack four to six inches from the warmth resource.

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

Reduce off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, employing a huge, sharp knife, pare off the pores and skin, cutting downward just underneath the area in prolonged, vertical strips and leaving the smaller 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, following a spiral sample all around the pineapple, to clear away all the eyes.

Stand the peeled pineapple upright and slice it in 50 percent lengthwise. Put every pineapple 50 percent slice-side down and slice it lengthwise into four prolonged wedges. Slice absent the core. Reduce every wedge crosswise into a few items. Thread the a few pineapple items on to every skewer.

Flippantly brush the pineapple with the marinade. Grill or broil, turning once and basting once or 2 times with the remaining marinade, until eventually tender and golden, about five minutes on every side.

Get rid of the pineapple from the skewers and location on a platter or unique serving plates. Brush with the rum, if employing, and sprinkle with the lime zest. Serve warm or warm.

Nutritional assessment for every serving

Serving sizing: one/8 of recipe

  • Whole carbohydrate 13 g
  • Nutritional fiber one g
  • Sodium one mg
  • Saturated fat
  • Whole fat 2 g
  • Cholesterol mg
  • Protein
  • Monounsaturated fat one g
  • Energy 70
  • Included sugars g
  • Trans fat g
  • Whole sugars g

This recipe is 1 of one hundred fifty recipes gathered in “The New Mayo Clinic Cookbook,” posted by Mayo Clinic Wellbeing Facts and Oxmoor Dwelling, and winner of a James Beard award.