| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 6 | Servings | ||
INGREDIENTS
| 1 | Fresh pineapple | |
| 2-1/2-pound peeled and | ||
| cored | ||
| 2 | T | Honey |
| 1 | T | Margarine |
| 1 1/2 | t | Minced fresh mint |
| Fresh mint sprigs | ||
| optional |
INSTRUCTIONS
Cut pineapple lengthwise into 12 spears. Arrange spears on a broiler pan, and set aside. Combine honey and margarine in a small saucepan; place over low heat, and cook until margarine melts. Brush honey mixture evenly over one side of spears. Broil 3 inches from heat 7 minutes. Turn spears over; brush evenly with remaining honey mixture. Broil an additional 7 minutes; sprinkle with minced mint. Yield: 6 servings (serving size: 6 pieces). Per serving: 104 Calories; 2g Fat (19% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 24mg Sodium Serving Ideas : Garnish with mint sprigs, if desired. NOTES : Cut each spear crosswise into 3 pieces. Recipe by: Cooking Light, Nov/Dec 1994, page 191 Posted to MC-Recipe Digest V1 #405 by igor@digex.net on Jan 28, 1997.
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