1 large fresh pineapple
1 package (8 ounces) cream cheese, softened
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1 tablespoon orange liqueur
3-4 tablespoons fresh orange juice
3 tablespoons packed dark brown sugar
Peel and core pineapple. Slice lengthwise into eight pieces. Thread each slice onto grilling skewers, if desired. Place on platter or dish. Cover and refrigerate until ready to grill.
For the sauce: In medium mixing bowl beat cream cheese until smooth and light, about 1 minute. Scrape bowl well. Set aside.
In small bowl stir liqueur, 2 tablespoons orange juice and brown sugar until combined. Pour half the mixture into cream cheese and beat 30 seconds until smooth. Scape well. Add remaining mixture and repeat.
Thin sauce with 1 to 2 tablespoons orange juice until desired consistency. Cover and refrigerate.
Prepare grill for direct grilling. Grill pineapple 1 to 2 minutes per side until nicely caramelized. Serve immediately with cold dipping sauce.
Baker's hint: The orange liqueur can be replaced with 1 teaspoon orange extract and 2 teaspoons orange juice.
Nutrition values per serving: 157 calories, 10 g fat (6 g saturated), 14 carbohydrates, 1 g fiber, 2 g protein, 31 mg cholesterol, 86 mg sodium.