Heat grill to high.
Cut ½ cored pineapple into 1/3-inch-thick half- or quarter –moons.
Grill until grill marks appear, about 2 minutes per side.
Toss with 1 small cucumber, halved lengthwise and thinly sliced on the bias, ½ cup basil leaves (torn if large), 1 tbsp. extra-virgin olive oil, and ½ tsp. coarse salt.
Sprinkle with freshly ground pepper.
Serving Size 4 servings