Grilled Pineapple

I love to throw pinapple on the grill when we barbecue.This is how I prepare it:

1. Cut off top and bottom, work your way down, cutting off slices of peel. Cut in half, then into 4 spears (8 total).
2. Zest 1 lime (reserve) then squeeze juice on pineapple spears, grill, then drizzle with a little bit of honey. Sprinkle with lime zest.

I often serve this with my teriyaki chicken:

1. Marinate 4 chicken breasts in a large baggie with 1/3 c. bottled teriyaki sauce, 1/4 c. vegetable oil, and a palmful of grill seasoning.
2. After marination, grill.

When I use my grill pan inside, I grill the pinapple first, then grill the chicken afterwards to get some of the pineapple flavoring.

I serve this with sides of rice and bok choy.

Grilled Zucchini

2 small zucchini, cut into thick slices
1/4 c. olive oil
1 t. sea salt
1 t. dried oregano

Preheat grill so that it is nice and hot. Thread zucchini onto skewers. Mix the rest of the ingredients, and rub onto zucchini with a baster. Grill for about 1 minute on each side.

I also like to grill in salted disks and serve with a side of soy sauce.