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Hawaiian Chicken with Grilled Pineapple

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Wow, I can’t believe it’s already September! I feel like I’m travelling through this year in light-speed. Pretty soon it will be fall, and I can start using my favorite appliance: the oven!

As much as I love my oven, I’m not ready to give up on grilling season just yet. How else could I make amazing recipes like this Hawaiian Chicken with Grilled Pineapple? Feast your eyes . . .

Hawaiian Chicken with Grilled Pineapple

Infused with teriyaki and pineapple flavors, the chicken is the perfect combination of sweet and savory. Grilling the pineapple caramelizes the natural sugars in the fruit which adds amazing flavor to this dish.

A thick teriyaki sauce works best in this recipe. I used a Kona Coast teriyaki sauce that was chock-full of sesame seeds (yum!).

Ingredients
3/4 cup teriyaki sauce with sesame seeds
1/2 cup pineapple juice
1/3 cup low sodium soy sauce
1/4 cup brown sugar
1 clove of garlic, minced
1/4 teaspoon black pepper
2 pounds boneless, skinless chicken thighs
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Whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, and pepper.

Put the chicken in a large zip-top bag, or a large bowl. Pour the marinade over the chicken and toss to ensure that the chicken is thoroughly coated. Let the chicken marinate in the refrigerator for at least 2 hours, or overnight.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade, and pour the marinade into a small saucepan.

Grill the chicken for 6-8 minutes per side. While the chicken is cooking, bring the marinade to a boil and cook for about 3-5 minutes over high heat, stirring occasionally. (Note: if you want the sauce to be thicker, continue cooking until the sauce is reduced to the desired consistency.)

When the chicken is almost done, add the sliced pineapple to the grill, and cook for about 1-2 minutes per side.

Serve the chicken and grilled pineapple with the sauce drizzled over the top, alongside rice and your favorite veggie. Enjoy!

Adapted from LWSL.

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Simply Delicious Burgers

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Sometimes the simplest recipes are the best. I spent many years in pursuit of the perfect homemade burger. I’ve tried countless burger recipes, containing a variety of ingredients, but none of those burgers were as delicious, or as easy to prepare as this one. The only ingredients you need are barbeque sauce, salt, and pepper to get juicy and flavorful burgers at home. Give Kinder’s BBQ Sauce at try; it’s our favorite! 

These burgers are great to make ahead and store in your freezer for an easy week-night dinner. Simply prepare the burger patties (uncooked), place each patty on a piece of waxed paper, then stack them and freeze in a freezer bag.

Ingredients
Ground beef (approx. 1.5 pounds)
Barbeque sauce (approx. 1/2 cup)
Salt and pepper to taste
Sliced cheese (optional)
Hamburger buns
Burger toppings

Add the ground beef, barbeque sauce, and salt and pepper to a large bowl and stir until combined (be careful not to over-mix).
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Use your hands to form patties about 3/4-inch thick. After you form each patty, use your fingers to make a depression in the center of the patty (the center of the patty should be thinner than the outside), so you don’t get a bulge in the burger while it cooks.

If you have time, cover and refrigerate the patties for several hours before cooking to enhance the flavor of the burgers. You could also freeze them at this point.

Preheat the grill to medium-high heat.

Allow the patties to sit on the counter for 15-20 minutes before cooking. This will bring the meat to room temperature, which will ensure the burgers cook evenly.

Place the burgers on the grill and cook for about 5-6 minute a side, or until cooked through, being careful not to over-cook them. If desired, place a slice of cheese on each burger about 1 minute before they are done.

Serve the burgers on hamburger buns with your favorite toppings. I served our burgers with sweet potato fries (I’m still perfecting that recipe) and awesome baked zucchini fries (I’ll post that recipe soon). Enjoy!

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Grilled Lemon Chicken

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I love all things made with lemon. Something about lemon is so refreshing on a hot day. This lemon chicken is not only light and tangy, but it also has the smoky goodness that you can only get from the grill. It’s a great alternative to grilling with barbeque sauce.

Ingredients
6 to 10 pieces of bone-in chicken (I used legs and thighs)
1 cup fresh lemon juice
1/2 cup olive oil
1 teaspoon apple cider vinegar
2 cloves garlic, pressed
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Salt and pepper to taste

Preheat the grill.

If desired, remove the skin from the chicken (it’s good either way). When the grill is hot, place the chicken pieces on the grill and begin to cook.

Meanwhile, whisk together the lemon juice, olive oil, vinegar, garlic, oregano, salt and pepper. Reserve about a third of the sauce in a small bowl and set aside for later. Take the remaining sauce to the grill and use it to liberally baste the chicken. Fully cook the chicken, basting frequently with the lemon sauce.

Place the cooked chicken on a platter. Whisk together the reserved lemon sauce and pour it over the cooked chicken. Serve hot with your favorite side dishes.

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Sticky Grilled Coconut Chicken with Chili Glaze

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As soon as the weather warms up, I always get a hankering for this chicken. One bite of the tender coconut chicken topped with a spicy chili glaze, and I’m temporarily transported to an exotic tropical island. Unfortunately, my daydream doesn’t last long with two noisy children at the table, but at least I have a plate of delicious chicken to look forward to. The chicken will need to marinate for several hours, so be sure to start this in advance.

Coconut Chicken Ingredients:
1 cup coconut milk
1 teaspoon ground ginger (or use fresh ginger, if you have it)
1 teaspoon black pepper
1 teaspoon crushed red pepper
6 to 8 boneless, skinless chicken thighs
4 to 5 green onions, sliced

In a large bowl or zip-top plastic bag, mix together the coconut milk, ginger, black pepper, and crushed red pepper. Add the chicken. Cover and refrigerate for at least 1 hour or up to 1 day.

Preheat the grill.

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While the chicken is cooking, prepare the chili glaze (see recipe below).

Remove the cooked chicken from the grill to a platter and pour the hot chili glaze over the chicken. Garnish with the chopped green onions and serve hot over rice.

Chili Glaze Ingredients:
3/4 cup rice vinegar
1/2 cup sugar
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper

Add all of the ingredients to a small saucepan and bring to a boil over medium-high heat. Cook until the mixture is reduced, about 8 to 10 minutes. Be sure to use this while it’s still hot, otherwise you might end up with chewy caramel instead.

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Grilled Garlic Artichokes

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It’s artichoke season and this recipe is an amazing way to prepare these prickly veggies. The artichokes are first steamed, then grilled and basted with a lemon, garlic, olive oil sauce that perfectly complements the artichokes. The flavor is amazing and the preparation is simple. The original recipe can be found here, but I’ve changed the preparation a bit to suit my tastes.

Ingredients
2 large artichokes
1/2 lemon
3/4 cup olive oil
4 cloves of garlic, pressed
1 teaspoon salt
1/2 teaspoon black pepper
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First prep your artichokes by pulling off the small leaves at the bottom, then use kitchen shears to snip off the pointy end of the leaves around the sides. Use a serrated knife to cut off the tips of the leaves on the top of the artichoke, cut off the stem, and then cut each artichoke in half. Cut out the fuzzy stuff above the artichoke heart using a sharp paring knife.

Steam the artichokes in a large pot with a steamer basket for about 20-30 minutes, or until just under-done (you could probably also use the microwave in a pinch).

While the artichokes are cooking, squeeze the juice of the lemon into a medium bowl, and then stir in the olive oil, garlic, salt, and pepper.

Preheat the grill.

Brush the artichokes with the olive oil mixture and place them on the grill. Cook the artichokes for about 5 to 10 minutes, turning and basting frequently with the olive oil mixture. Remove the artichokes from the grill when the edges are charred and serve immediately.

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