Grilled Pineapple-Jicama Salsa

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1/2 small pineapple, peeled, cored and sliced into 1/2-inch-thick rings

1 red bell pepper

1 tablespoon canola oil

1/2 small jicama, peeled and finely diced

1 small red onion, finely chopped

2 red chile peppers (such as Thai bird or Fresno), stemmed and finely diced

3 tablespoons rice vinegar

2 tablespoons extra-virgin olive oil

3 tablespoons finely chopped fresh basil

Kosher salt and freshly ground pepper