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Add a photoServings: 6
Ingredients
- 1/3 c. mild-flavored (light) molasses
- 3 Tbsp. unsalted butter cut small pcs
- 8 whl cardamom pods lightly cracked
- 2 tsp fresh lime juice
- 1 1/2 x pineapples peeled, and cut crosswise into twelve 3/4"-thk rounds
- 2 Tbsp. peanut oil Salt to taste Freshly-grnd black pepper to taste Vanilla ice cream for serving
Directions
- Prepare barbecue (medium-high heat). Bring molasses, butter, and cardamom to boil in heavy medium saucepan over high heat, stirring occasionally to heat butter. Reduce heat to low and simmer till slightly thickened, about 5 min. Remove from heat. Stir in lime juice. (Can be made 4 hrs ahead. Let stand at room temperature. Whisk before using.)
- Brush pineapple rounds with peanut oil. Sprinkle with salt and pepper. Grill till golden and slightly charred, brushing with glaze on each side during last 30 seconds of cooking, about 4 min per side. Divide pineapple among 6 plates. Top with vanilla ice cream, and drizzle with remaining glaze.
- This recipe yields 6 servings.
- Comments: Be sure to brush the grill clean while it's warm before adding the fruit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 52 | 48% |
| Total Fat 5.9g | 7% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 2mg | 0% |
| Potassium 129mg | 4% |
| Total Carbs 15.28g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 11.4g | 8% |
| Protein 0.69g | 1% |
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