Grilled Pineapple Salad with Jalapeños and Sweet Onion
Leave room on the grill for fruits and veggies! This scalable whole grain salad by Bastyr nutrition student Lizzie Diehl goes well with grilled meats, and may even steal the show.
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.
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.