CROWD PLEASER ROAST WITH CONFETTI RELISH

Prep Time: 5 min. BBQ Time: 1 - 1½ hours Marinating Time: 12 - 24 hours   1 1 can (14 oz/398 mL) pineapple tidbits ½ cup 125 mL Worcestershire sauce ¼ cup 50 mL lime or lemon juice 2 tbsp 30 mL coarsely ground pepper 2 - 3 lb 1 - 1.5 kg INSIDE ROUND, SIRLOIN TIP or CROSS RIB ROAST pierced all over with a long-tined fork

Drain pineapple, reserving juice. Set tidbits aside to make relish. Combine ¾ cup (175 mL) juice with next 3 ingredients in a large zip-lock plastic bag or shallow casserole. Place roast in marinade, refrigerate 12-24 hours, turning occasionally. Barbecue roast to no more than medium using indirect heat* or on a rotisserie over medium heat. (See chart for cooking time). Serve thinly sliced with confetti relish. BARBECUE ROAST GUIDELINES  min/lb min/kg Internal Temp.  20 45 Rare - 140°F (60°C)  25 55 Med - 160°F (70°C)  30 75 Well - 170°F (75°C) Makes 8-12 servings. TIP:  Don't have a rotisserie? Use indirect heat to barbecue roasts. Turn heat off on one side of barbecue; place meat on unlit side of grill. Close barbecue lid. Adjust heat to medium on the lit side of grill.

CONFETTI RELISH Prep Time: 10-15 min.         Reserved pineapple tidbits ½ EACH ½ EACH red, green and yellow pepper, coarsely chopped ½ cup 125 mL coarsely chopped red onions and parsley ¼ cup 50 mL Heinz 57 Sauce and lime juice 2 - 3 tbsp 30 - 45 mL grated fresh ginger root 1 1 large clove garlic, minced

Combine all ingredients in food processor fitted with metal blade. Process with on/off action until finely diced. Refrigerate to blend flavours. Serve warm or cold with Crowd Pleaser Roast. Makes about 3 cups (750 mL).