Food & Cooking Recipes Lunch Recipes Pineapple, Basil, and Cucumber 3.8 (20) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Servings: 4 Grill pineapple to give it a charred touch before tossing it with basil and cucumber. Ingredients 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 Directions 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. Rate it Print