- Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). For the glaze, in a blender combine pineapple, brown sugar and garlic; blend until smooth. Pour half the glaze into a small serving bowl; set aside. Reserve remaining glaze.
- In a large resealable plastic bag combine Southwest seasoning and cinnamon; add pork medallions. Seal bag; turn to coat both sides of medallions. Remove from bag to a large plate. Season with salt to taste.
- Place medallions on grill. Grill, covered, 3 to 4 minutes per side or until an instant-read thermometer registers 145°F, brushing with reserved glaze throughout grilling. Serve with remaining glaze.
- If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free
per serving: 155 calories, 3g fat, 1g saturated fat, 60mg cholesterol, 50mg sodium, 9g carbohydrate, 0g fiber, 8g sugars, 23g protein