Grilled Pineapple-Mint Slaw

Two standout ingredients zip up the classic summer slaw: grilled pineapple and fresh mint. Serve the salad directly from the grill when the hot pineapple barely wilts the crunchy cabbage, or make it a few hours ahead and serve at room temperature when the flavors have fully blended. Grilled pork chops or salmon are particularly good partners.

3 1/2 tablespoons canola oil, divided
2 1/2 tablespoons lemon juice
2 1/2 tablespoons pineapple juice
1/2 teaspoon coarse sea salt
1/2 teaspoon coarsely ground pepper
4 cups purchased coleslaw mix
1/3 cup chopped fresh mint
1/4 cup chopped red onion
6 slices fresh pineapple (3/4 inch thick)

1. Heat grill. Whisk 3 tablespoons of the oil, lemon juice, pineapple juice, salt and pepper in large bowl. Add coleslaw mix, mint and onion; toss to combine.

2. Brush both sides of pineapple with remaining 1/2 tablespoon oil. Grill pineapple, covered, over medium heat or coals 4 to 6 minutes or until lightly charred and softened, turning once. Chop; stir into coleslaw. (Coleslaw can be made 4 hours ahead; cover and refrigerate.)

6 (3/4-cup) servings

PER SERVING: 135 calories, 8 g total fat (.5 g saturated fat), 1.5 g protein, 16.5 g carbohydrate, 0 mg cholesterol, 160 mg sodium, 2.5 g fiber