Pineapple, Basil, and Cucumber

Photo: Raymond Hom

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


  • ½ cored pineapple, cut into ⅓-inch-thick half- or quarter-moons

  • 1 small cucumber, halved lengthwise and thinly sliced on the bias

  • ½ cup basil leaves (torn if large)

  • 1 tablespoon extra-virgin olive oil

  • ½ 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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