I am a huge fan of caramelized fruit, and cooking fruit on the grill does just that. You can use pineapple, peaches, mangos, bananas–I can hardly think of a fruit that wouldn’t work. Use large chunks or make fruit kabobs, brush with oil and grill over medium-high heat. You can also marinade the fruit first with a sweet marinade to make a glaze–play around with maple syrup and lemon or honey and orange juice. Grilled fruit can be eaten on its own, as a side for meats, used in a salad, or for dessert served with ice cream.
Salty, yummy halloumi, a traditional cheese from Cyprus, is a wonder on the grill. It stands up to high heat without melting, rather it just gets smoky and creamy and mellow and perfect. You can also use thick slices of aged provolone if you prefer. Brush the cheese with oil, and grill over medium high heat until golden, flip, and grill the other side. My favorite way to eat grilled cheese is on (grilled!) bread with chopped raw tomatoes, sea salt and whatever fresh herbs you may have on hand. (Oregano is especially good.) Or, for the salty-sweet combination that weakens knees, halloumi is amazing with grilled fruit.