Grilled Pineapple and Sweet Potato

• 2 large sweet potatoes
• 1 medium fresh pineapple
• Cooking spray
• 3 tablespoons / 45 ml extra virgin olive oil
• 2 each lime, juiced
• 2 tablespoons / 30 ml Tajín Clásico (or Tajín Clásico Low Sodium)

• Peel sweet potatoes, cut into wedges and parcook in boiling, salted water until just fork tender. Cool to room temperature.
• Peel pineapple. Cut into wedges and trim core from each wedge.
• Spray potato and pineapple wedges generously with cooking spray on both sides.
• Place pineapple on grill. Cook until nicely charred and lightly colored (about 6-8 minutes per side).
• When you turn the pineapple, place sweet potato wedges on the grill. Cook until golden brown on both sides (about 1 1/2 minutes per side). By delaying the potato, both the pineapple and the potato should be done about the same time.
• Whisk together lime juice, olive oil and Tajin to make dressing.
• Place all slices on a serving platter and drizzle with dressing.

Nutrition Analysis Per Serving

• 120 Calories
• 5g Fat (40.7% calories from fat)
• 1g Protein
• 17g Carbohydrate
• 2g Dietary Fiber
• 0mg Cholesterol
• 689mg Sodium