1/2 Pineapple, peeled, cored and cut into
1/2 -inch (1.25 cm) rounds
4 tsp (20 mL) Vermont Castings Classic Rub, divided
small red onion, peeled and finely diced
1/2 2 tbsp (30 mL) fresh lime juice, divided
2 tbsp (30 mL) chopped cilantro
1 red chili, seeded and finely diced
1 clove garlic, minced
4 tsp (20 mL) vegetable oil plus more for oiling
the grill, divided 2 lbs (1 kg) large tail-on shrimp,
peeled and deveined

1. Preheat grill to medium high. Clean grates and then brush with oil.
2. Thinly slice half of the orange and juice the other half. Place the orange juice, maple syrup and bourbon into a small saucepan and place over medium high heat until mixture comes to a simmer.3. Reduce heat and simmer until liquid is syrupy and reduced by half, 5-8 minutes. Transfer to a bowl and chill in the refrigerator until cooled completely, 30 minutes.5. Brush Vermont Castings grill topper lightly with oil. Arrange orange slices on grill topper and place salmon on top, skin side down.7. Remove salmon to a serving platter and top with chopped chives.