each ground ginger, ground allspice and ground nutmeg
ripe pineapple, peeled, cored and cut into 1 inch (2.5 cm) cubes
metal or soaked wooden skewers
fresh mint, for garnish
Mix fruit juice, sugar, lime juice and spices in a large bowl until sugar dissolves. Toss pineapple in spice sauce to coat and cover with plastic wrap. Refrigerate for 15 min. or until ready to grill.
Preheat grill to high. Thread pineapple pieces onto the four metal or soaked wooden skewers. Set aside. Transfer marinade to a small saucepan and heat on medium. Dissolve cornstarch in 1 tsp (5 mL) cold water and whisk into simmering marinade. Cook, stirring, for approx. 1 min. or until thickened.
Grill pineapple skewers 1 to 2 min. per side, until golden brown. Serve with sauce and sprigs of fresh mint.
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