Cut pineapple into quarters from top to bottom. Cut each quarter-slice into 4 pieces (2 pieces lengthwise and 2 crosswise). You should now have 12 wedges of pineapple (about 3x1-inch each).

In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.

Preheat barbecue grill. Oil or spray the grill rack with nonstick cooking spray. Place pineapple wedges on grill and cook about 4 minutes on each side (turning so that grill marks are on all sides), until the pineapple becomes fragrant and starts to dry on the surface. Don't overcook, or the pineapple will turn mushy.

Remove from the grill and brush with glaze once more before serving. Makes 6 servings.

PER SERVING: Calories 71 (0% fat) Trace fat (No sat) No cholesterol Sodium 1 mg Fiber 1 g Carbohydrates 19 g Protein 1 g

SOURCE: www.whatscookingamerica.net/McClatchy Newspapers