Grilled Pineapple and Onion Salad

Preheat your grill.Prepare your pineapple by slicing off the fronds on the top and cut a slice off the bottom. You will have two flat ends. Stand it upright. Use a sharp knife and slice off the eyes by cutting from the top to the bottom in a slow motion following the lines of the pineapple. Scoop out any little pieces of eyes that remain. Now cut thick ½ inch rings trying to keep them even.Peel the onions and slice them into ½ inch rings. Keep the slices together even though separating the rings is fun and hard to resist.Spray the pineapple and onion rings with olive oil spray or brush them lightly with bottled oil.Grill your pineapple for about 5 minutes per side. They will have pretty grill marks and soften slightly. Do the same with onion. Depending on your grill it might take a different amount of time to do this. Let your eyes and nose guide you.Cut each slice into quarters and toss with quartered tomatoes, lemon juice, some of the lemon rind (don't grate into the white pith as it's bitter). Add in your basil leaves or other herbs. Season with salt and pepper.Served as a side you will get 4 servings. Served over lettuce leaves, grated carrot and celery you will get 2 mains.