Recipe from Spring 2019 issue of True Natural Health
Provided by Pure Gold Pineapples of Queensland
half cup evaporated cane juice or black sugar (firmly packed)
1 tsp vanilla extract
quarter tsp cinnamon powder
half pineapple (4 cups or 400 gm), peeled, cored and cut into 3 cm pieces
4 bamboo skewers, soaked in water 15 minutes and drained
In small saucepan over medium heat simmer sugar, vanilla and cinnamon until sugar dissolves. Set aside.
Thread pineapple pieces onto 4 skewers, dividing equally. Heat BBQ, grill or fry pan to high. Grill pineapple until brown, basting with cinnamon glaze and turning occasionally, about 6 – 8 minutes. Remove pineapple from skewers. Serve hot or warm.