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!