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.
1 fresh pineapple
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.