Grilled Pineapple with Lime Dip
Grilled Pineapple with Lime Dip could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 8 and costs 62 cents per serving. This side dish has 120 calories, 2g of protein, and 4g of fat per serving. Plenty of people made this recipe, and 118 would say it hit the spot. If you have brown sugar, plain yogurt, lime peel, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes about 30 minutes. With a spoonacular score of 65%, this dish is solid. Try Pineapple-Lime Fruit Dip, Pineapple Lime Grilled Chicken, and Grilled Pineapple with Lime and Coconut for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 tablespoon brown sugar
1 package (3 ounces) cream cheese, softened
2 tablespoons honey
1 tablespoon lime juice
1 teaspoon grated lime peel
1 fresh pineapple
1/4 cup plain yogurt
Equipment:
ziploc bags
bowl
grill
Cooking instruction summary:
Directions Peel and core the pineapple; cut into eight wedges. Cut each wedge into two spears. In a large resealable plastic bag, combine the brown sugar, honey and lime juice; add pineapple. Seal bag and turn to coat; refrigerate for 1 hour. In a small bowl, beat cream cheese until smooth. Beat in the yogurt, honey, brown sugar, lime juice and peel. Cover and refrigerate until serving. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill pineapple, covered, over medium heat for 3-4 minutes on each side or until golden brown. Serve with lime dip. Yield: 8 servings. Originally published as Grilled Pineapple with Lime Dip in Taste of Home's Holiday & Celebrations CookbookAnnual 2007, p223 Print Add to Recipe Box Email a Friend
Step by step:
1. Peel and core the pineapple; cut into eight wedges.
2. Cut each wedge into two spears. In a large resealable plastic bag, combine the brown sugar, honey and lime juice; add pineapple. Seal bag and turn to coat; refrigerate for 1 hour.
3. In a small bowl, beat cream cheese until smooth. Beat in the yogurt, honey, brown sugar, lime juice and peel. Cover and refrigerate until serving.
4. Coat grill rack with cooking spray before starting the grill.
5. Drain and discard marinade. Grill pineapple, covered, over medium heat for 3-4 minutes on each side or until golden brown.
6. Serve with lime dip.
Nutrition Information:
covered percent of daily need
