4 1½ inch thick slices of pineapple (fresh and ripe)
Juice of two lemons
2 teaspoons honey
Freshly ground pepper
Yield: 4 Servings
Make criss-cross slashes with a knife on each slice of pineapple to get a nice presentation after grilling. Broil until pineapple turns a nice caramel color but be careful not to burn. Boil honey and lemon juice for 2-3 minutes. Let cool and add freshly ground pepper to taste and sprinkle over pineapple slices. Serve immediately.