Grilled pineapple skewers with a honey-thyme glaze
2 tsp, unseasoned
2 tsp, 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