*  Exported from  MasterCook  *

Grilled Pineapple Salad with Jalapeños and Sweet Onion

Recipe By     : Copyright 2016, E. Diehl, Original recipe
Serving Size  : 1   Preparation Time :0:30
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1  slice         fresh pineapple, half-inch thick, husk removed -- see Notes
       1  slice         sweet onion, half-inch thick, skin removed
       2                jalapeno peppers, sliced in half lengthwise, seeds removed
       1  tsp           olive oil -- plus more for brushing
     1/2  cup           wheat berries  -- or substitute brown rice
       2  cup           fresh arugula
          to taste      balsamic vinegar

Preheat the grill or light the coals. Inside the house, prepare the pineapple, onion and jalapeños, brush each with olive oil, and set aside on a plate. Then, in a large bowl, toss the wheat berries and arugula with 1 teaspoon olive oil.
Now head outside with the plate of prepped pineapple, onion and peppers. Once the grill is hot, use tongs to arrange them on the grate. Cook over direct heat 5-10 minutes per side, or until colored to your liking. The peppers will finish first. As foods finish, return them to the plate.
Inside, lay the juicy grilled foods over the arugula mixture. Season with salt and pepper to taste, and a dash of balsamic vinegar. Serve with knife and fork.

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NOTES : Slice rounds of pineapple and onion from the bottom up before removing skin. Wrap the cut end of the unused portion in plastic wrap, and store in fridge to use within a few days.