Grilled Buffalo Butternut Squash and Pineapple

I've always associated butternut squash with the fall but this Grilled Buffalo Butternut Squash with Pineapple is a great summer side dish! The sweet squash and pineapple play nicely with hot sauce, and if you're inclined... Some sliced jalapeno would be a colorful addition too:@) Please do serve this with either an extra shot of hot sauce once off the grill or even better yet, pass the bottle at the table.

Leftovers? Mix with black beans (maybe some pork) and serve on a salad or in a burrito-very nice! 

Grilled Buffalo Butternut Squash and Pineapple
Approx 2 lbs butternut squash, peeled, seeded and cut into 1/2" chunks
15oz can pineapple chunks, drained well
1/4 C buffalo sauce-I used Frank's Wing Sauce
2 Tblsp oil-I used vegetable oil
a few grinds black pepper
salt to taste before serving

1. Mix squash, pineapple, hot sauce, oil and pepper and let marinate for 30 minutes. I use a Lock-N-Lock bowl and flip it over occasionally.
2. Heat grill pan to ~hot~, approx 15 minutes on gas grill. Spoon squash/pineapple into grill pan, reserve marinade and close grill cover. Reduce heat to medium/high.
3. Allow to begin to char then stir. Cooking time will be approximately 20 minutes depending on how thick the squash is. Stir and check periodically for tenderness and pour what's left of the marinade over the squash/pineapple the last couple minutes of grilling.
4. Serve with additional hot sauce.

Let's get grillin' and have a happy day:@)