Black Bean, Pineapple, and Shrimp Salad

Three 1/3 in. slices of fresh pineapple
7 oz. medium or large raw shrimp, peeled and deveined
3 Tbsp. olive oil, divided
salt and freshly ground black pepper
3 Tbsp. apple cider vinegar
3 Tbsp. chopped fresh cilantro
1/2 tsp. sugar, or more to taste
a few drops of hot pepper sauce, such as Tabasco, or more to taste
3 C. cooked black beans (Two 15 1/2 oz. cans, drained and rinsed)
1 medium poblano pepper, roasted, skinned, seeded, and cut into 1/3 in. dice.

Prepare grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). Oil the rack before placing it on the grill.
Lay out the pineapple slices and shrimp seperately on a large plate or tray. Drizzle the fruit and shrimp with 1 Tbsp. of the oil, then season with salt and pepper.
Place the shrimp on the grill rack. Cover with the grill lid and cook for 2 min., then uncover and turn. Cook uncovered 3-4 min. longer or until shrimp are opaque and just look cooked through; transfer to clean plate.
Place the pineapple slices on the grill. Cover and cook 3-4 min., then turn and cook additional 2-3 min. Transfer to a clean plate. Let shrimp and pineapple cool 10 min.
Cut the shrimp into 1/2 in. chunks. Cut pineapple into slightly smaller pieces
Whisk together vinegar, cilantro, and sugar, along with hot pepper sauce and salt & pepper to taste, in a large bowl; then slowly whisk in remaining 2 Tbsp. of oil. Add the pineapple and shrimp, black beans, and poblano pieces, stirring to incorporate. Taste and adjust seasoning as needed. Serve right away or cover and refrigerate up to 2 days.