| 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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