Grilled Pineapple Spears with Chili Powder

1 fresh pineapple
Olive oil
1 teaspoon salt
1 teaspoon chili powder

Prepare a grill for medium-high heat.

Peel pineapple; cut lengthwise into 6-8 spears. Slice off the core. Lightly coat pineapple with olive oil. Grill the pineapple spears on each side until hot and grill marks form, 3-5 minutes. Transfer pineapple to a wide, shallow bowl. Sprinkle evenly with salt and chili powder.

Makes 8 servings.

This dish is a great accompaniment to grilled pork or fish. If you can, season the pineapple with piment d'Espelette, a chili powder from the Basque region of Spain. It can be purchased at specialty stores. Use sea salt as well for its distinctive flavor and texture.