Grilled Pineapple with Creamy Balsamic Sauce

Servings = 2 | Serving size =4 ounces pineapple and sauce

This recipe can be multiplied by 2,3.

This recipe makes good leftovers. The sauce will keep about 2 days in the refrigerator.

1/4 cup non-fat yogurt
1 Tbsp honey
1/2 tsp pure vanilla extract
1 tsp balsamic vinegar
8 ounces fresh pineapple chunks
fresh mint (finely chopped)
spray grapeseed oil

Combine the yogurt, honey, vanilla extract and vinegar in a small bowl. Wisk together until well blended. The sauce can be made in advance and refrigerated.

Preheat the oven to 400°F. Place a non-stick grill pan inside.

While the oven is heating place the pineapple chunks onto wooden skewers. Leave a slight gap between each pineapple chunk.

When the pan is hot sprinkle the chopped mint over the pineapple. Spray the pan very lightly with grapeseed oil and place the kabobs in the grill pan. Return the pan to the oven and cook for 5 minutes and turn. Turn every 5 minutes cooking for a total of 15 minutes.

Serve with the sauce in small dishes on the side.

Nutrition Facts

Serving size: 4 ounces pineapple and sauce | Servings 2

Calories 106 | Calories from Fat 0

Amount Per Serving (% Daily Value)

Total Fat 0g (0%) | Saturated Fat 0g (0%)

Monounsaturated Fat 0g | Trans Fat g

Cholesterol 1 mg (0 %) | Sodium 24 mg (1 %)

Total Carbohydrates 25g (8%) | Sugars 21g

Dietary Fiber 2g (8%) | Protein 2g

Vitamin A 2% | Vitamin C 70 % | Calcium 7% | Iron 2%

Vitamin K 1 mcg  | Potassium  214 mg | Magnesium  20 mg

 


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