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
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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