Grilled Pineapple With Key Lime and Agave Nectar

From Melissas.com with a few minor changes. It is certainly okay to substitute canned pineapple, just be sure the pineapple is packed in its own juice with no added sugar.

• Ready In: 25 mins
• Serves: 8

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)

Directions

1. 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).
2. Cut each pineapple half lengthwise into 4 long wedges. Cut each wedge in half crosswise. You will have sixteen pieces total.
3. Prepare grill (medium heat). Lightly brush pineapple with marinade and grill on a rack set about 6 inches over glowing coals.
4. 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.
5. 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".