- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). For the glaze, mix lime juice, pineapple juice, honey and cumin (if desired) in a medium bowl. Add salt and freshly ground pepper to taste. Set aside.
- Peel potatoes, if desired. Cut into slices 1/2-inch thick. Lightly brush potato slices with oil. Place on grill. Grill 15 minutes or just until tender, turning every 5 minutes and brushing with oil.
- Meanwhile, place pecans in a single layer on a sheet of heavy-duty foil. Place foil on grill. Grill 2 to 3 minutes, stirring often. Remove and set aside.
- Toss warm potatoes with glaze. Add toasted pecans, toss to combine, and serve.
View all nutritional information
Calories 226, Calories Fat 38, Total Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 82mg, Carbohydrate 46g, Protein 2g
|Calories (fat) extra||17|
|Total Fat (extra)||7|
|Saturated Fat (extra)||2|
|Vitamin A (extra)||419|
|Vitamin C (extra)||21|