1 Medium Serrano Pepper, seeded if desired and minced
Salt and Freshly Ground Pepper, to taste
2 Large Cucumbers, peeled, halved lengthwise and seeded
1 fresh pineapple, cored & sliced
Cooking Oil Spray
1/3 Cup Chopped Fresh Mint
3 Tablespoons Chopped Fresh Basil
Instructions
In a large bowl, whisk the lime juice, vinegar, fish sauce, oil, brown sugar, garlic, Serrano
pepper, salt, and black pepper and set aside. Cut cucumber halves into 4 large chunks each.
Add cucumbers and pineapple to sauce and marinate for at least 15 minutes. May be
refrigerated several hours in advance.
Prepare a medium-hot fire in a charcoal grill (or preheat a gas grill on high, then turn burners
down to 400 degrees). Spray grill with oil. Arrange pineapple and cucumber pieces on grill;
set remaining sauce aside. Grill both sides of pieces until tender and grill-marked, 10 to 12
minutes total. Place on serving plate, drizzle with saved sauce, and sprinkle with mint and
basil. Serve warm.
Serving
Suggestions
This is a great Southeast Asian-style side for grilled chicken, salmon, shrimp, beef, or pork. Also good served as dessert. Microwave leftovers.
Originally Submitted
5/2/2013
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