• 1 lb fresh pineapple, peeled & cored, sliced in 8 rings (about ½" each)
• canola oil for grill pan

Caramel Sauce

• ⅓ cup evaporated cane juice, unrefined sugar
• 2½ tbsp water
• ½ tbsp light corn syrup
• ½ cup evaporated skim milk
• 1 tsp butter

Garnish

• 4 tbsp toasted macadamia nuts
• sprigs of fresh mint

Special Equipment

• grill pan
• tongs
• whisk

1. Combine sugar, water and corn syrup in medium saucepan. Simmer over low heat until sugar dissolves, about 5-7 minutes. Continue to cook until sugar is dark in color
2. Slowly add evaporated skim milk and butter and whisk briskly with wire whisk until sauce is smooth. Keep warm
3. Preheat grill pan and spray lightly with canola oil. Grill pineapple 2-3 minutes on each side or until grill marks appear
4. Place 2 slices on each plate and drizzle with 2 tbsp caramel sauce
5. Garnish each plate with 1 tbsp toasted macadamia nuts and fresh mint

Makes 4 servings, each containing approximately:

• 165 calories
• 29 gm carbohydrate
• 6 gm fat
• 1 mg cholesterol
• 2 gm protein
• 18 mg sodium
• 2 gm fiber