Thursday, May 17, 2012

Grilled Curry Pineapple


1 medium fresh pineapple
1 1/2 tablespoons butter, melted
2 tablespoons toasted coconut
1 tablespoon packed brown sugar
1/2 teaspoon curry powder
1/2 cup plain yogurt


First remove the core and peel the pineapple. Cut the flesh into ¾ inch rings. Place the pineapple rings in a medium bowl. Whisk the brown sugar, butter and curry together in a small bowl until the brown sugar is completely dissolved. Pour this over the pineapple rings and toss until they are evenly coated. Allow the rings to set in the marinade for about 5 minutes.
Grill the marinated rings over medium heat for 6-8 minutes. Turn them once during cooking, making sure to continue basting the rings.
The grilled pineapple rings can be served warm with a yogurt or low-fat ice cream topping and sprinkled with coconut. 


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