A Year-Round Guide to Franklin and Nantahala

EDITOR'S NOTE: This recipe was originally published in the August 2004 issue of Our State. Yield: 8 servings. 1 medium fresh pineapple, peeled and cored, cut into 8 thick slices ¼

Madison County Championship Rodeo

EDITOR'S NOTE: This recipe was originally published in the August 2004 issue of Our State. Yield: 8 servings. 1 medium fresh pineapple, peeled and cored, cut into 8 thick slices ¼

Rosemary and Goat Cheese Strata

EDITOR'S NOTE: This recipe was originally published in the August 2004 issue of Our State. Yield: 8 servings. 1 medium fresh pineapple, peeled and cored, cut into 8 thick slices ¼

Grilled Pineapple

EDITOR’S NOTE: This recipe was originally published in the August 2004 issue of Our State.


Yield: 8 servings.

1 medium fresh pineapple, peeled and cored, cut into 8 thick slices
¼ cup reduced-sodium teriyaki sauce
2 tablespoons brown sugar
2 tablespoons olive oil
vegetable cooking spray

Place pineapple slices in a 13 x 9 x 2-inch baking dish. Combine teriyaki sauce, brown sugar, and oil, stirring well. Pour teriyaki mixture over pineapple to coat. Let stand at room temperature 45 minutes, turning pineapple once. Remove pineapple from marinade; discard marinade. Coat grill rack or grill basket with cooking spray; place on grill over medium-hot coals. Place pineapple on rack or in basket; grill, covered, two minutes on each side. Serve with grilled chicken or pork chops.

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This story was published on Apr 01, 2011