Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Strips lime rind |
| 2 tablespoons | Brown sugar |
| 2 tablespoons | Flaked sweetened coconut |
| 6 \N | Spears fresh pineapple, (5 x 1/2-inch) |
Position knife blade in food processor bowl. With processor running, drop rind through food chute. Process until rind is minced. With processor running, add sugar and coconut through food chute; process until coconut is minced. Spoon mixture into a shallow dish.
Dredge one side of each pineapple spear in the coconut mixture. Arrange spears, coated side up, on a foil-lined baking sheet. Broil 3 inches from heat 3 minutes or until golden. Yield: 2 servings (serving size: 3 spears).
Per serving: 506 Calories; 2g Fat (3% calories from fat); 3g Protein; 130g Carbohydrate; 0mg Cholesterol; 23mg Sodium Serving Ideas : Serve warm.
Recipe by: Cooking Light, Jul/Aug 1994, page 104 Posted to MC-Recipe Digest V1 #413 by igor@... on Jan 28, 1997.