- Cut off top and bottom, work your way down, cutting off slices of peel. Cut in half, then into 4 spears (8 total).
- Zest 1 lime (reserve) then squeeze juice on pineapple spears, grill, then drizzle with a little bit of honey. Sprinkle with lime zest.
I often serve this with my teriyaki chicken:
- Marinate 4 chicken breasts in a large baggie with 1/3 c. bottled teriyaki sauce, 1/4 c. vegetable oil, and a palmful of grill seasoning.
- After marination, grill.
When I use my grill pan inside, I grill the pinapple first, then grill the chicken afterwards to get some of the pineapple flavoring.
I serve this with sides of rice and bok choy.