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Honeysuckle Pineapple

Honeysuckle Pineapple

Robyn Webb

Pineapple wedges marinated in honey, brandy and lemon juice and grilled. A hot, sweet island-flavor treat! This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. To Marinate: Combine honey, brandy and lemon juice in a nonporous glass dish or bowl. Mix together and add pineapple; coat well with marinade mixture. Cover dish and marinate in refrigerator for 1 hour.
  2. Preheat grill to medium heat and lightly oil grate.
  3. Remove pineapple from dish or bowl, discarding any leftover marinade. Place pineapple wedges directly on rack or in a basket and grill for about 10 minutes, turning, until pineapple is hot and caramelized.
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Reviews

BCBAKINGMOM
37
1/25/2004

My family loved this pineapple. I used canned pineapple slices and substituted 1 teaspoon of Mexican vanilla for the brandy. It was great with grilled chicken and grilled corn on the cob. My son and I forked for the last slice. Will definitely grill again.

Jillian
22
1/31/2012

There's nothing quite like grilled pineapple and this was no exception! I didn't have cherry brandy on hand, so I subbed some Jack Daniel's Honey Whiskey instead. Instead of cutting it into rings I cut the pineapple into four sections and let it marinate for a few hours. I skewered it and topped it with a little turbinado sugar before grilling. This was fabulous with a scoop of vanilla ice cream - a very nice treat and a great way to end a meal!

A6N2N0A
18
1/11/2006

I also used vanilla for the cherry brandy. It was an amazing dessert!