This is a great healthy dessert recipe if you don’t mind warm pineapple. I absolutely love it and there’s not too many desserts that don’t contain chocolate that I love. 🙂
2 Tbsp dark agave nectar, maple syrup, or dark honey (non-vegan)
1 Tbsp olive oil
1 Tbsp fresh lime juice
1 tsp ground cinnamon
1/4 tsp ground cloves
1 firm yet ripe pineapple
1 tablespoon grated lime zest
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill).
To make the marinade, in a large bowl, combine the agave, olive oil, lime juice, cinnamon and cloves and whisk to blend. Set aside.
Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining small brown “eyes” on the fruit.
Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.
Place the pineapple in the bowl with the marinade and stir to coat the pineapple.
Place on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat.
Baste again with the marinade. Grill until the pineapple is tender and golden, about 3more minutes.
Remove the pineapple from the grill and place on a platter or individual serving plates.
Sprinkle with the lime zest. Serve hot or warm.
Note: For phase 2, 3 or 4 of the Clean Eating Healthy Detox Diet replace agave nectar, maple syrup or honey with more olive oil.
Pineapple contains a group of sulfur that helps aid digestion. It contains a high amount of vitamin C, and it also contains an enzyme called bromelain that helps reduce inflammation and has been successfully used to treat Rheumatoid Arthritis and other inflammatory conditions like gout, lupus, osteoarthritis, and even sore throats and acute sinusitis.