Trim, core, and peel pineapple. Cut the leaves off the top of the pineapple, then peel it with a serrated knife. Remove any eyes with a paring knife. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 16 wedges of pineapple (about 3-inch by 1-inch each).
In a small bowl, combine honey, lemon, lime, or orange juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.
Preheat Barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface. NOTE: Do not overcook the pineapple spear or they will turn mushy, as the natural sugars in fresh pineapple caramelizes quickly as it is is grilled. Watch carefully or they will burn.
Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!
The grilled pineapple can be kept at room temperature for up to 8 hours. Re-warm before serving.
Makes 6 servings.
Each Serving Totals - .1 Fat Grams, 18.6 Carb Grams, 68.5 calories
Ideas for using grilled pineapple:
Served as a dessert, alone or with a scoop of ice cream
Served on a hamburger
Use it in making Pineapple Salsa
* Smell the pineapple when purchasing. You should pick up a sweet flavor. The stronger the smell, the riper the fruit. Turn the pineapple upside down in an empty container for a few hours before you grill it to distribute the sugar throughout the fruit.
Grilled Pineapple Recipe: https://whatscookingamerica.net/Fruit/GrilledPineapple.htm