Directions

1. 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.
2. 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.
3. 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.
4. Toss warm potatoes with glaze. Add toasted pecans, toss to combine, and serve.