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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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
