Grilled Plantains, Pineapple and Chayotes

• 6 ripe (black) plantains, peeled and sliced lengthwise 1/3 inch thick
• 6 chayoteshalved lengthwise, pitted and sliced lengthwise 1/4 inch thick
• 1/3 cup olive oil
• Salt
• One large ripe pineapplepeeled, halved lengthwise, cored and sliced crosswise 1/2 inch thick

1. Light a charcoal grill or preheat a grill pan.
2. Brush the plantain and chayote slices generously with the olive oil and season the chayotes with salt.
3. Grill the plantains and chayotes, along with the pineapple, over moderately high heat for 3 to 4 minutes per side, or until tender and lightly charred.
4. Serve hot or warm.

plantains, chayoteshalved lengthwise, olive oil, salt

Taken from www.foodandwine.com/recipes/grilled-plantains-pineapple-and-chayotes (may not work)