1/2 cup crushed pineapple
1 Tablespoon honey
1 teaspoon brown sugar
1 small clove garlic, crushed
1/2 large garden grown zucchini sliced or 2 medium store bought zucchinis sliced diagonally
1/2 medium yellow onion, sliced
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Arrange the zucchini and onion on the skillet and brush the top side with half of the pineapple mix. Cook until you have nice brown marks on the underside. Flip and brush the top with the other half of the mix. Cook until soft, but not mushy.
I love cooking with fruit and make every attempt to use fresh, but in this case, canned crushed pineapple was perfect. And it makes for an easy prep since you don't need to cut up a fresh pineapple making it perfect for an easy weeknight side dish or to make a large amount for a family dinner after church.
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