Chef Sheila's Pasta Salad with Variations



2 cored fresh pineapples cut into fairly thick slices

1 cup 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!