Grilled Pineapple Salad with Jalapeños and Sweet Onion

Ingredients:
  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

Instructions:
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.

Description:
Leave room on the grill for fruits and veggies! This scalable whole grain , grilled pineapple salad with jalapenos and sweet onion by Bastyr nutrition student Lizzie Diehl goes well with grilled meats, and may even steal the show.

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.