Ingredients
1/2 cored pineapple, cut into 1/3-inch-thick half- or quarter-moons
1 small cucumber, halved lengthwise and thinly sliced on the bias
1/2 cup basil leaves (torn if large)
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
Freshly ground pepper
Preparation
Heat grill to high. Grill pineapple until grill marks appear, about 2 minutes per side. Let cool. Toss with cucumber, basil, olive oil, and salt. Sprinkle with pepper.
