Cinnamon spice grilled pineapple

1 pineapple peeled and sliced in 1/2 inch thick pieces
1 teaspoon cinnamon ground
1 teaspoon nutmeg ground
1/4 cup apple juice concentrate
2 teaspoons vanilla extract
1 container plain, nonfat Greek Yogurt
1-2 tablespoons Carrington Farms Flax/Chia Blend

In a bowl combine all ingredients except pineapple, yogurt, and Flax/Chia blend

Marinate pineapple slices in mixture for 15 minutes

Grill pineapple on each side for 2 minutes

Remove from heat

Serve warm over Greek yogurt, sprinkled with Flax/Chia seeds

Style blogger, host and University of Alabama graduate Alexis Barton is a writer whose award-winning commentary has appeared on both Skirt! and Her style has been featured in The Birmingham News, The Press-Register and The Huntsville Times, MyScoop, B. Vikki Vintage and on WBHJ’s Roy Wood Jr. Morning Show. She has appeared on ABC 33/40′s Talk of Alabama, CBS 42′s Wake Up Alabama, Fox 6′s Good Morning Alabama and has partnered with nonprofits, businesses and fashion brands (including the Council of Fashion Designers of America, H&M, The Birmingham Public Library, Girls Inc., PricewaterhouseCoopers LLP, Macy’s and Belk) to help make the world a more stylish place. Alexis has been named one of Birmingham’s Most Beautiful People, is considered one of Birmingham’s top belles and best-dressed fashionistas, and has hosted’s fashion industry mixer Fashiontini, as well as Fashion Friday at the Birmingham Public Library. She believes pretty is as pretty does, and is an active member of The Junior League of Birmingham.

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Summer grilling tips from BistroMD:

  • Use spices and herbs for seasonings instead of pre-made marinades/sauces which enables the cook to control sugar and sodium.
  • Season freshly chopped veggies with seasonings of your choice and toss in a bit of olive oil. Then wrap the veggies into a foil pouch. Place pouch on top grill rack while meat is grilling and flip occasionally. This times your meat and your veggies to complete at the same time.
  • Use leftover grilled veggies the next day on a salad or as a homemade pizza topper, or use them with your leftover grilled chicken or steak for fajitas.
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