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Grilled Peppercorn PineappleGrilled pineapple wedges sprinkled with fresh rosemary and peppercorns and served with an orange sauceRecipe courtesy of Jane Kirby Recipe Rating  2 ratings. Rate this recipe Time:
Hands On: 20 minutes
Total Time: 20 minutes Servings:
Makes 4 servings (1 wedge pineapple and about 1/4 cup sauce each)
| Ingredients |
- PAMŪ Grilling Spray
- 1-1/2 teaspoons grated orange peel
- 1 cup fresh orange juice (1 cup = about 4 med oranges)
- 3 tablespoons Fleischmann'sŪ Original Spread-tub
- 2 tablespoons honey
- 2 teaspoons cornstarch
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon green peppercorns, crushed
- 1 small fresh pineapple, quartered lengthwise with top on, core removed
- 2 teaspoons granulated sugar
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| Directions | - Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium-low heat.
- Combine orange peel, orange juice, Fleischmann's, honey and cornstarch in small saucepan; stir until blended. Cook and stir constantly over medium-high heat until sauce boils and thickens. Set aside and keep warm.
- Rub rosemary and peppercorns evenly on pineapple wedges; sprinkle with sugar. Grill pineapple, sugar-side-down, 6 minutes or until lightly browned, turning once. Remove from grill. Serve pineapple wedges with orange sauce.
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 Nutrition Facts Amount per Serving Calories 153 % Daily Value* Total fat 9% 6 g Saturated fat 4% 1 g Cholesterol 0% 0 MG Sodium 2% 59 MG Carbohydrate 9% 27 g Dietary fiber 5% 1 g Sugars 2% 22 g Protein 2% 1 g Vitamin A 6% Vitamin C 90% Calcium 2% Iron 2% * Percent Daily Values are based on a 2,000 calorie diet |
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