Grilled Pineapple Skewers with a Honey-Thyme Glaze
3 - 4
PersonalPoints™ per serving
Want to make this grilled summer dessert even easier? Look for pre-cut fresh pineapple chunks in the produce section of your supermarket, usually in the refrigerator case. Use 1/4 cup pineapple chunks per skewer. Before threading the pineapple onto the bamboo skewers, you'll want to soak the skewers in water for about 30 minutes. To do this, you'll want to get a pan large enough to hold the skewers and fill them with warm water. This keeps the skewers from cooking and also helps prevent the wood from splitting as you are threading the pineapple onto the skewers. The thyme, honey and vinegar mixture make a delicious baste for the pineapple.
2 tsp(s), unseasoned
2 tsp(s), stemmed leaves
1 medium, (about 1 lb)
- Mix honey, vinegar and thyme in a small bowl.
- Remove top from pineapple, slice pineapple in half, and peel each half. Slice each half into six equal pieces; remove tough core from each piece. Skewer each piece of pineapple on a bamboo skewer.
- Prepare grill for direct, high-heat cooking or heat a grill pan over medium-high heat. Set spears on grate or in pan; grill until warmed through and marked, turning once and basting several times with glaze, about 6 minutes.
- Serving size: 2 skewers