1 pound squid tubes, cleaned
8-ounce can pineapple juice
Harissa seasoning mix (optional)
Salt & pepper
Olive oil
Lemon juice

Marinate the squid in a bowl of pineapple juice for 3 to 4 hours. Drain and pat dry with paper towels.

Skewer the squid tubes lengthwise and douse them with olive oil, then season with salt, pepper, and harissa seasoning. Let them rest in the refrigerator for a half hour.

Fire up your grill and get it as hot as it will go. Grill, uncovered, on high heat for just under 2 minutes to get a good sear on one side.

Flip, wait exactly 30 seconds, and remove from grill. Slice the tubes into half-inch rings, sprinkle with lemon juice, and serve on top of a dressed salad or over a bed of grilled vegetables