Serves: 6
Total Calories: 103
1. In small bowl stir together graham crumbs, sugar, lemon peel and nutmeg. Toss with margarine or butter until combined.
2. Lengthwise cut pineapple into sixths, leaving part of top on each piece. Trim tops to 3-inches long. With sharp knife remove core from pineapple wedges. Run knife between pineapple and peel.
3. Lightly press crumb mixture on tops and sides of pineapple wedges. Place on baking sheet. Broil 4- to 5-inches from heat for 3 to 5 minutes or until golden. Serve warm.
This Pineapple Aloha recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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