A delicious dessert! Or serve it as a sweet side with grilled chicken..delicious.
¼ cup reduced-sodium teriyaki sauce
2 teaspoons vegetable oil
2 tablespoons brown sugar
1 pineapple, peeled, cored and cut into 8 rings
Mix the teriyaki sauce, oil and brown sugar in a 9x13 baking dish. Add the pineapple rings and turn to coat. Let marinate for 1 hour. Remove the pineapple and discard the marinade.
Place the pineapple on a grill pan coated with nonstick cooking spray. Cover the grill and cook for 2 minutes per side or until lightly browned and tender.
Recipe used with permission from the Junior League of Augusta. The recipe is from the Par 3 Tea-Time at the MASTERS® Cookbook. These cookbooks can be purchased from www.jlaugusta.org.
Yield: 8 Servings
Nutrition Breakdown: Calories: 90, Fat 1g (0g saturated fat), Cholesterol 0mg, Sodium 55mg, Carbohydrate 21g, Fiber 1g, Protein 1g
Percent Daily Value: 2% Vitamin A, 45% Vitamin C, 2% Iron, 2% Calcium
Carbohydrate Choice: 1 ½ Carbohydrate
Diabetes Exchanges: 1 Fruit ½ other Carbohydrate