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Ingredients:

• 3 pounds pineapple, cut into large cubes
• 1/4 teaspoon cayenne pepper
• 1 teaspoon coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

Directions:

1. Peel, core and chunk pineapple into a large bowl.
2. Sprinkle the cayenne pepper, coriander, cinnamon, and salt over the pineapple.
3. Let the fruit macerate in a covered bowl on the table for one hour.
4. Place pieces onto a hot grill to get marks – turn after 2 minutes.
5. Serve hot.

Yield:

10 servings

Source:

Dana-Farber Brigham Cancer Center

Nutrition Tip

Pineapple is an excellent source of vitamin C and manganese. It is also a good source of copper, B-complex vitamins, dietary fiber, folate, and pantothenic acid.

Pineapple contains bromelain, a proteolytic enzyme, which has anti-inflammatory and anti-clotting properties. Studies have shown that regular consumption of pineapple can be helpful against arthritis and indigestion.