6 ripe (black) plantains, peeled and sliced lengthwise 1/3 inch thick
6 chayotes—halved lengthwise, pitted and sliced lengthwise 1/4 inch thick
1/3 cup olive oil
One large ripe pineapple—peeled, halved lengthwise, cored and sliced
crosswise 1/2 inch thick
Light a charcoal grill or preheat a grill pan. Brush the plantain and chayote slices generously with the olive oil and season the chayotes with salt. 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. Serve hot or warm.
The easiest way to peel a pineapple is to stand it upright on a flat surface and cut off the fibrous exterior with a serrated knife.