Ingredients

• 1/2 small pineapple, peeled, cored and sliced into 1/2-inch-thick rings
• 1 red bell pepper
• 1 tablespoon canola oil
• 1/2 small jicama, peeled and finely diced
• 1 small red onion, finely chopped
• 2 red chile peppers (such as Thai bird or Fresno), stemmed and finely diced
• 3 tablespoons rice vinegar
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons finely chopped fresh basil
• Kosher salt and freshly ground pepper

Instructions

1. Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes.
2. Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.