Pineapple, Basil, and Cucumber

Grill pineapple to give it a charred touch before tossing it with basil and cucumber.

  • Servings: 4
Pineapple, Basil, and Cucumber

Photography: Raymond Hom

Source: Martha Stewart Living, June 2011


  • 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


  1. 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.

Cook's Notes

Serve this side with grilled shrimp.


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