Simple, elegant, unusual and enticing, this slightly spicy dessert pairs well with ice cream, sorbet or custards. Can also be used to as an accompaniment with grilled meats.
- 1 large ripe pineapple
- 3 Tablespoons honey
- 1 Tablespoon freshly squeezed lemon or lime juice
- 1/2 teaspoon freshly ground black pepper
- Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).
- In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.
- Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface.
- NOTE: Don't overcook, or they'll turn mushy. Remove from the grill and brush with any additiional glaze one more time. Serve and enjoy!