Simple meals: pork chops and grilled pineapple

Tara Kuczykowski whips a tasty dish with a few simple ingredients from Walmart.



http://www.youtube.com/watch?v=IG2X9Ngl-XI&hl=en

Grilled Pineapple - The Perfect End to Your Barbecue

Grilled pineapple is a perfect dessert for your barbecue. It is tasty, easy to do, great looking, and your guests will love it. Grilling brings out an intense flavor that is delicious.

Make sure to get a ripe pineapple. Look for one that has a nice smell and has crisp green leaves. Prepare the pineapple by cutting off the top and outer skin and coring. Cut into ¾ inch rings or slice into quarters lengthwise (top to bottom) and slice each quarter into four pieces to create wedges.

Make a glaze to be used on the pineapple. You can put it on prior to cooking or use it as a glaze after cooking. If using prior to cooking, brush each side of each pineapple piece with the glaze (you can also marinate overnight in a zip-lock bag). Here are some suggestions for glazes:

3 tablespoons honey, 1 tablespoon lemon or lime juice

1 tablespoon melted butter, 1 tablespoon brown sugar, 1/8 teaspoon ginger

2 tablespoons vegetable oil, ½ cup honey, 2 tablespoons lime juice, 2 teaspoons fresh ginger, 1 teaspoon soy sauce.

4 tablespoons molasses, 4 tablespoons melted butter, 2 tablespoon lime juice

½ cup brown sugar, 1 tablespoon lime juice, 1 tablespoon lemon juice, ¼ teaspoon cinnamon

1 can coconut milk, 1 ½ cups sugar, 2 teaspoons cinnamon

A variation on the glaze method is to dip the pineapple rings in a mixture of melted butter and lime juice and then into a mixture of brown sugar and cinnamon. Shake off the excess sugar and they are ready to go on the grill.

Spray the grill with non-stick cooking spray. Put the pineapple on the grill and cook for about 4 minutes on each side. Cook only until the outside starts to turn brown and grill marks appear. Don't overcook or it will turn mushy. Remove from the grill and brush with glaze one last time. Serve as is or with a scoop of vanilla ice cream or fruit sorbet. It doesn't get much better than this!

Sweet Pineapple Salsa And Grilled Chicken

Sweet pineapple and grilled chicken combine together perfectly to create an incredibly delicious meal everyone is sure to ask for all year round. If you want to make an easy to prepare meal that looks and tastes as if it was made by a gourmet chef, grilled chicken along with chunks of pineapple, chopped peppers, and a selection of spices may be just what you have been looking for.

When making pineapple salsa for chicken, you may want to vary your recipe by adding different types of fruits and vegetables. Experiment with the salsa using various peppers, red, orange, green, and yellow, as well as a variety of fruits such as coconut, limes, mangos, and oranges.

You may want to make this dish several times using different combinations of ingredients before you find the one that becomes your favorite. You can also add ingredients such as honey, soy, or teriyaki sauce to the chicken marinade along with different blends of spices including cinnamon, curry, and ginger.

Grilled Chicken with Pineapple Salsa Recipe

What You Need

1/4 cup lemon juice

3 tablespoons lime juice

3 tablespoons orange juice

2 tablespoons canola oil

1 teaspoon sugar

1/4 teaspoon ground cumin

1/4 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon oregano

6 boneless, skinless chicken breasts

1-1/2 cups pineapple, cut into chunks

2 large tomatoes, deseeded and chopped

1/2 cup red onion, chopped

1/2 cup red bell pepper, chopped

1/2 cup green bell pepper, chopped

1 jalapeno pepper, deseeded and chopped

1/4 cup fresh cilantro, chopped

1/2 cup lime juice

Salt and pepper to taste

How to Make It

In a large, resealable plastic bag big enough to hold all 6 chicken breasts, add the 3 juices, canola oil, sugar, cumin, pepper, salt, and oregano. Seal the bag and shake to mix well. Add the chicken breasts to the bag, seal, and shake again to coat thoroughly.

If you need to use two plastic bags, simply divide the ingredients in half and put 3 pieces of chicken in each.

Refrigerate the chicken breasts for at least 4 hours to marinate.

In a medium sized mixing bowl, add the cut pineapple, the chopped tomatoes, onion, peppers, cilantro, lime juice, and the salt and pepper and mix well together. Cover and refrigerate until ready to serve.

After preheating the grill on medium, remove the chicken from the plastic bag and discard the marinade.

Grill the chicken over medium heat for 5 to 7 minutes on each side or until the center of the breasts are no longer pink and the juices run clear. Do not pierce the chicken too often while cooking as losing too much juice will cause the meat to become dry.

Stir the pineapple salsa and spoon over the grilled chicken and serve. You may also want to sprinkle freshly squeezed lemon juice over top of the chicken and salsa. Serve with a variety of salad greens and vegetables, rice or potatoes.

Serves 6.

TIPSY CAREMALIZED PINEAPPLE with a FIESTY but FLAVORFUL hit of DRY MUSTARD

This is a fantastic way to caramelize pineapple on the grill with rum and a feisty and flavorful dry mustard blend from Red Monkey. It is a delicious side with pork, chicken or even shrimp.



http://www.youtube.com/watch?v=xonaq3UhlBY&hl=en

1st Taos Iron Chef: Pineapple - Taos Restaurant in Corbett Center Student Union at New Mexico State

Four top NMSU chefs battled it out on October 14, 2009, to see who would become the first Taos Iron Chef. With a key ingredient of pineapple, the results were as follows: 1st Place Rey Ovalle and his Barbeque Pineapple Chicken 2nd Adrian Palos and his Pineapple Flambé 3rd Grilled Pork and Pineapple Skewers 4th Pineapple Fajitas



http://www.youtube.com/watch?v=a79945eFBJg&hl=en