Yield: 6 servings.
For the pineapple:
1 large pineapple, peeled, cored, and cut in 1-inch-thick slices
1 red onion, cut in ½-inch-thick slices
Olive oil
For the vinaigrette:
1 bunch (approximately 1 cup) fresh basil, sliced
½ cup orange juice
½ cup olive oil
Salt and pepper to taste
Preheat grill to medium or about 350°. In a small bowl, whisk together vinaigrette ingredients. Set aside.
Brush pineapple and onion slices with olive oil, place on the grill, and brush again with oil. Grill for 2 minutes on each side.
Arrange pineapple and onion slices on a serving platter. Drizzle with vinaigrette and serve.
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When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
