- 1 slice fresh pineapple, half-inch thick, husked removed
- 1 slice sweet onion, half-inch thick, skin removed
- 2 Jalapeños, slice in half, seeds removed
- 1 tsp olive oil (plus more for brushing)
- 1/2 cup wheat berries or brown rice
- 2 cup fresh arugula
- Balsamic vinegar
Directions
- 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.
Recipe from by Lizzie Diehl, Bastyr University student
