Grilled Pineapple | Pre-Prans with Ruthie
Jason Welle, SJ of The Jesuit Post is in the kitchen with Ruthie for Grilled Pineapple Spears with a Lime Dipping Sauce.
1 whole pineapple, trimmed and cut into spears
3 tablespoons honey
2 tablespoons lime juice
1/4 cup brown sugar
1/2 cup plain yogurt
2 tablespoons honey
1 tablespoon lime juice
1 tablespoon grated lime peel
1 tablespoon brown sugar
For the pineapple spears: Mix honey, lime juice and brown sugar. Put the pineapple into a ziploc and pour in marinade. Let rest for 30 minutes.
Heat grill or grill pan. Grill marinated pineapple spears, about 3 minutes per side.
For the dip: Combine ingredients in a bowl, mix until well blended serve with the grilled pineapple.
ABOUT THE SHOW
“Pre-Prans with Ruthie” is an Ignatian food show on the IN Network that brings the time-honored Jesuit tradition of “preprandials” (think: happy hour) to your home through easy to make & share recipes that are infused with Ruthie’s stories and lovable personality.
New episodes each month!
WHO IS RUTHIE?
Ruthie is a mother of two grown kids and fifth of twelve siblings. A retired yoga instructor, she now lives and works in Los Angeles, CA, serving as Kitchen Manager at the Jesuit Novitiate, in addition to owning and managing Organized Living with Ruthie. As a niece and sister of two Jesuits, her ties to the Society of Jesus and Ignatian Spirituality are life-long.
WHAT IS PRE-PRANS?
Pre-Prans is basically happy hour. Short for preprandial, it’s anything done right before a meal, like sharing appetizers and drinks. In the Society of Jesus, “pre-prans” is a traditional way that Jesuits who live together make time in their busy schedules to gather as a community.