Page 264 in the May 2005 issue of Cooking Light.  The main modification was the use of about a cup of plain, nonfat yogurt with the rub, making a marinade instead.  And we inadvertently marinated it overnight.  However, this made it very flavorful and tender.  We had rice and a fresh pineapple and avocado salad, the recipe follows.

FRESH PINEAPPLE AND AVOCADO SALAD

2 ripe avocados
1/2 a fresh pineapple, cut into cubes
4 tbsp. olive or salad oil
4 tsp. fresh lime or lemon juice
1/2 tsp. salt
1 tsp. sugar
1/2 cup cilantro

Chill the avocado and pineapple. Remove the peel and pit from the avocado. Cut into 1/2-inch cubes. Peel and cut the pineapple into wedges, cut into cubes. Add them to the avocado. Combine the oil, lime or lemon juice, salt, and sugar. Add to fruit and toss lightly with the cilantro.

Ended up being very islandy. Can’t remember which wine we had, but I suppose some kind of tropical drink would probably go well too.