Grilled
Pineapple with Basil and Ginger Cream Sauce
NoCount™ Recipe
Servings | 4
1 medium pineapple
1 small pot 0% fat Greek yogurt
5 large leaf basil, chopped
1/2 teaspoon grated ginger root, finely grated
1 tablespoon artificial sweetener
Soak 4 bamboo skewers in water, or use metal skewers. Preheat griddle pan.
Cut pineapple into quarters, core it and then cut each quarter into 1-cm
(1/2-inch) slices to make about 16 slices total.
Place 4 slices of pineapple on each skewer. Cook pineapple on each side until
griddle marks form and it starts to get crisp in spots, about 4 to 5 minutes
per side.
Mix together yogurt, basil, ginger and sweetener in a small bowl. Drizzle
mixture over pineapple or serve on the side as a dip
