Chef Sheila's Grilled Pineapple


2 cored fresh pineapples cut into fairly thick slices

1cup Flying Olive Basil, Blood Orange or Flying Olive Extra Virgin Olive Oil of Choice*

1 cup Flying Olive Persian Lime Extra Virgin Olive Oil*

1 cup Flying Olive Coconut Balsamic Vinegar


Combine Flying Olive Extra Virgin Olive Oils and Coconut Balsamic Vinegar.

Cover sliced pineapple with the mixture overnight.

Grill on a Foreman Grill or outdoor grill.  Serve whole slices or cut into bite-sized pieces as an appetizer.


*Sheila suggests using the Extra Virgin Olive Oils that you prefer.  You can use all Persian Lime, all Blood Orange, another fruity Flying Olive Extra Virgin Olive Oil—the choice is yours!