It was right around the time that I was graduating from college that Rachael Ray was kind of coming onto the cooking scene in a major way. Nathan and I would watch 30 minute meals, and I was totally enthralled with the idea of making a well balanced meal at home . . . I guess before then I assumed that if ever wanted to eat well again, I would have to go to my mom’s house.
It wasn’t long before my mom was giving me Rachael Ray’s cook books for every major holiday . . . and it’s only now occurring to me that maybe this was a hint, lol!
In a way, I feel like Rachael was one of the first people to forge the way for food bloggers. Though she never had a blog (well, at least not one that I know of), she was never a classically trained chef. She is just a pure lover of food, and kind of learned how to cook from practice. A girl after my own heart.
Anyway, when I was thinking about the meals that I wanted to put up on the blog during my maternity leave, in the beginning of summer, one of the first things I thought of, was grilled pineapple, a recipe that I first saw on Rachael Ray’s Thirty Minute Meals. It’s so simple to make, and it can be served as a fun side dish or as a healthy dessert.
Here, I’ve paired it with a really simple honey and cinnamon drizzle. It gives it a little sweetness with a kick that I think is so yummy over the warm grilled pineapple!
If you happen to have any left, it would be really great in this Pineapple Mango Salsa!
- 1/2 cup honey
- 1 tsp cinnamon
- 1 pineapple
- Grill pineapple slices over medium heat for 5 to 10 minutes.
- While the pineapple is grilling, mix together the honey (softened in the microwave for about 30 seconds) and the cinnamon.
- Drizzle the grilled pineapple with the honey and serve.