Grilled Pineapple Caprese

Pineapple’s acidity and sweetness make for a refreshing substitute when tomatoes aren’t quite in season. Look for pineapples that have evenly sized segments on the outside and still have a touch of green to them.

Prepare pineapples by using a very sharp knife to slice of the top and then the bottom. Then stand the pineapple up and slice the skin in straight, long strips down the sides. Cut the pineapple into 4 long wedges, and turn each wedge on its side the slice off the fibrous core.

I topped this with a red Hawaiian salt to keep with the tropical theme, but don’t feel pressured to buy fancy salt.

Also, if you don’t have a grill, you can use a broiler in your oven or invest in a grill pan for your stove.

Ingredients:
1/4 of a pineapple wedge
4-5 basil leaves, torn into strips
3 ounces of fresh mozzarella
1 tbsp of your best olive oil (I’m in love Oregon’s Durant at Red Ridge Farm)
Drizzle of Balsamic vinegar to taste
Sprinkle of red salt ( or black salt would be fun too!)*

Method:

Heat your grill to high heat. Once hot, place your pineapple wedges directly over the flame. Grill on each side for 3 minutes to get a nice char. Let them cool. Store 3 wedges for another use (I used mine of grilled pizza).
Assemble the caprese. Slice the pineapple into thin slices, cut the mozzarella to roughly the same size. Layer pineapple, basil, mozzarella, basil until your plate is full. Drizzle oil and vinegar over top, sprinkle salt. Serve and impress!

*Check out The Meadow for all your fancy salt curiosities!

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Grilled Pineapple Caprese