Recipes For 2004

Grilled Pineapple

1/2 cup honey
1/4 cup fresh lime juice
1 tablespoon grated lime zest
1 teaspoon orange flower water (see note below)
1 large ripe pineapple (do not use canned pineapple)
1/4 cup minced fresh mint
1/4 cup toasted coconut (optional)

Whist first 4 ingredients in large glass baking dish (approximately 9x13). Peel pineapple, cut crosswise in 6 rounds, remove core (or purchase peeled, cored, pineapple found in grocery produce section.) Add pineapple to dish, turn pieces to coat. Cover with plastic wrap; let stand at room temperature for 1 - 2 hours.
Prepare barbecue (medium heat). Place pineapple on grill (reserve liquid). Grill until golden brown, about 3 minutes per side. Transfer to serving dish and pour reserved liquid over. Garnish with fresh mint and coconut.
If desired, serve grilled pineapple over vanilla ice cream and garnish with mint and toasted coconut.

Note: Orange-flower water can be found in some liquor stores and specialty shops. You can substitute orange syrup or omit this ingredient all together.