Grilled pineapple with basil and ginger cream sauce
SmartPoints® value per serving
Satisfy your sweet tooth with the perfect ending to any grilled meal. So easy, so delicious, this recipe is bound to become a favorite. Whether you want a simple dessert or snack, these charred pineapples on skewers dipped in a ginger-basil flavored yogurt dip are perfect for grown-ups and kids alike. The strong, pungent flavor of the basil mixed with the woody yet sweet taste of the ginger make the yogurt dipping sauce a perfect pairing for pineapple. The dipping sauce can be made ahead and the skewers can be assembled ahead. Garnish the pineapple with basil, if desired.
Splenda Granulated no calorie sweetener
Plain fat free yogurt
5 leaf/leaves, chopped
½ tsp, finely grated
- Soak 4 bamboo skewers in water for 30 minutes (or use metal skewers). Preheat broiler, grill or stovetop (for grill pan).
- Cut pineapple into quarters, core it and then cut each quarter into 1/2- to 3/4-inch slices to yield about 16 to 20 slices total.
- Place 4 or 5 slices of pineapple on each skewer. Grill pineapple on each side until grill marks form and it starts to get crisp in spots, about 4 to 5 minutes per side.
- In a small bowl, mix together yogurt, basil, ginger and Splenda; drizzle over pineapple or serve on the side as a dip. Yields about 4 to 5 pieces of pineapple and 1/4 cup of sauce per serving.