Pineapple and Cucumber Salad

Grill pineapple to give it a charred touch before tossing it with basil and cucumber.  This dish pairs well with grilled shrimp.

½ pineapple, cored, cut into ⅓” thick half- or quarter-moons
1 small cucumber, halved lengthwise and thinly sliced on the bias
½ cup basil leaves, torn if large
1 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly cracked

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.

Makes 4 servings.