Grilled Pineapple With Key Lime And Agave Nectar - cooking recipe

Ingredients

Marinade
2 tablespoons agave nectar (aka agave syrup)
1 tablespoon grapeseed oil
1 key lime, zest and juice
1/4 teaspoon freshly grated nutmeg (original recipe specified 1/2 teaspoon ground cinnamon, your choice)
1 firm ripe pineapple, peeled, cut in half lengthwise and cored (approximately 2 1/2 pounds)
1 tablespoon dark rum (optional, I used Captain Morgan Spiced Rum)

Preparation

In a small bowl, combine agave nectar, grape seed oil, key lime juice plus the zest, either the nutmeg or cinnamon and the rum (if using).
Cut each pineapple half lengthwise into 4 long wedges. Cut each wedge in half crosswise. You will have sixteen pieces total.
Prepare grill (medium heat). Lightly brush pineapple with marinade and grill on a rack set about 6 inches over glowing coals.
Turn; brush other side with the marinade and grill until tender and golden, approximately 5 minutes each side. Note: due to the sugar content in the marinade, the pineapple could easily burn. Watch grilling process carefully.
Oven method: Pineapple may also be broiled by placing 4 inches below broiler in oven for about 10 minutes; turning occasionally until lightly browned. Brush with rum and sprinkle with lime peel. Serve hot or warm. Note: I used a grill pan so that the pineapple wedges would have the \"grill marks\".