You can hack up a fresh pineapple for this recipe, or use pre-packaged fresh pineapple spears from the supermarket produce section, but canned pineapple works just fine and it's a lot easier. You can omit the chili garlic sauce if serving kids or adults who don't enjoy spicy food.
1 20-oz can pineapple slices in juice
2 tablespoon pineapple juice
1 tablespoon lime juice
1 teaspoon grated lime zest
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander (optional)
1 tablespoon Splenda brown sugar blend
1/2 teaspoon chili garlic sauce (or to taste)
1 tablespoon canola oil
Preheat your oven's broiler. Spray a baking sheet with cooking spray.
Drain the pineapple slices, reserving 2 tablespoons of the juice. Lay the slices in a single layer on the prepared baking sheet.
Combine the pineapple juice, lime juice & zest, cloves, cinnamon, coriander, Splenda, chili garlic sauce, and canola oil in a small bowl. Brush the pineapple slices with some of the juice mixture, turn them over and brush the other side.
Broil the pineapple about 6" from the broiler heating element for2- 3 minutes or until the surface of the pineapple is lightly browned and shiny. Keep an eye on it so it doesn't burn. Flip the pineapple slices over and pour the remaining juice mixture over them, brushing to spread it evenly. Broil the pineapple for another 2-3 minutes or until lightly browned and shiny. Remove from the oven.
Serve hot with pork, chicken, fish, seafood or tofu.