1 Fresh pineapple, cored, peeled and cut into cubes
3 Tbsp. freshly squeezed lemon juice, divided
1 6-oz. container vanilla yogurt
1 Tsp. freshly grated lemon peel
Granola or toasted coconut (optional)
Instructions
Spray cold grill rack with nonstick cooking spray. Preheat grill to medium. Thread pineapple cubes on 6 small skewers.* Drizzle with 2 tablespoons of the lemon juice.
For lemon yogurt combine yogurt, remaining 1 tablespoon lemon juice and lemon peel in small bowl. Cover; refrigerate until serving time.
Grill skewers 6 to 8 minutes or until browned, turning occasionally. Serve with lemon yogurt and top with granola or toasted coconut, if desired.
Originally Submitted
7/20/2008
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