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.

Teriyaki Grilled Chicken

this chicken is a huge hit. its a must to use charcoal



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

How to abolish the BBQ Pork Ribs Membrane

Grill and Barbecue Pit Masters remove the membrane from their pork loin ribs, Baby Back, and Spare ribs so that their dry rub and sauce will permeate the meat, and produce a real tender rib. It's easy to do! Watch one of the BBQ Pit Boys show you the tips and tricks on how it's done.



http://www.youtube.com/watch?v=d_fqJcc4n_I&hl=en

Baked Pork Chops

How evocative it is to enter the kitchen and be greeted by the tantalising drift of fragrance that is floating from the oven where the heady aroma of your favourite baked pork chop recipe is reminding you how much you enjoy baked pork chops in all their guises and how hungry you are.
All meats have their own special flavours, rich cuts of tasty beef, juicy tender lamb or the mouth watering subtle flavours of poultry and game. None though can match the unique flavour of pale tender soft pork oozing with juices and edged with tasty crisp pork fat.

One of the special qualities of pork is that it combines so well with so many other flavours to offer a variety of dishes that are hard to match. Top of the list for a special baked pork chop recipe are the many dishes you can prepare that combine your chops with all different varieties of fruits. From apples and apricots to figs and prunes many types of luscious fruits will add varied and subtle flavours to your pork and multiply the ways in which you can enjoy this dish.

For even greater variety try marinating your meat in new combinations of overnight juices. Orange and cider will combine to add sweetness and a gentle acidity to your dish alternatively raisins soaked in apricot brandy produce a flavour enhanced by rich warmth which has to be tasted to be believed.

Another option is to add a special sauce to your baked pork chop recipe just before it is served. Sauces such as mustard and cream add a richness that is hard to resist and for that special dish cranberry and red wine, imagine the smell and sight of the roasted meat pale and fragrant rising out of an island of rich ruby sauce.

If you want to increase your culinary fame go that little bit further and select your pork with extra care. Modern pig producing methods will give you a good selection of chops with reasonable flavours and at a good price and available to you locally. However it should be possible for you to find a butcher who will offer you specially hand-reared pork. Often this pork is produced from specialist types of older breeds and many of the animals will have been reared in a free range method which increases the flavour and texture of the meat considerably.

Baked pork chops recipes are easy to produce in a short amount of time with a minimum of preparation. They are varied and tasty enough for you to produce many different meals from relatively inexpensive meat and each dish with a different flavour. They will look after themselves in the oven while you get on with other things and the results will arrive on your table, tasty every time. No matter how committed you are to that, no meat or vegetarian diet or how well your doing with your rabbit food weight loss its only the strongest that can resist the seductive variety and flavour of the baked pork chop.

Tiki Party Food

One of the most important aspects of any tiki party or luau is the food. Your inspiration for tiki party food should come from the tropical environment of the islands. Serve all of your food and drinks at a tiki bar for ambience.

One of the easiest ways to serve the food is to make a platter of fruit kabobs. Use tropical fruits like melons and pineapple. These will perfectly complement fruity drinks and sweet meats, such as ham, barbecued pork, or grilled chicken. Marinate the meat in barbecue, teriyaki, or sweet and sour sauce before cooking. Seafood, especially shrimp, is always popular at tiki parties. If you can find it, mahi-mahi fish would be an appropriate entrée at your party.

For your tropical party, any number of tropically-inspired foods will complete the island feeling. Though a pig roast would be traditional at a luau, it can be complicated, and you may not have the space for it. Though many Polynesian or traditional tiki foods require special ingredients, it is entirely possible to have an island-inspired feast with unique twists on ordinary foods. Barbecuing hotdogs or hamburgers will ruin the tropical ambience, but chicken, beef satay, or seafood will continue your party theme. When barbecuing tiki food, be sure to move the grill away from your decorations; many tiki decorations, such as grass skirts, are flammable.

Tiki party food is often very creative, and this creativity should continue with the way the food is served. For example, serve a fruit salad in a hollowed out watermelon, or use the various foods of your buffet to create a display of shapes or figures. Bamboo skewers and toothpick umbrellas can also be used in your party fare display.

Many traditional 'tiki party' foods are actually popular cocktail party fare from the 1950's and 1960's, when tiki culture became wildly popular in many circles. One unique dish often served at such parties was a sauce combining brown mustard and blackberry jelly, heated over low heat. The mixture becomes a thick sauce in a few hours, and is served with li'l smokies sausages. In fact, cocktail weenies served a central part of many 1960's cocktail parties, not just tropical parties. Many other foods served with toothpicks were also seen at these 1960's tiki parties.

Before planning your party menu, consider the environment you want. Do you want a party that feels authentic, or do you want to draw inspiration from kitschy 1960's tiki culture? If you plan to have a vintage-inspired party, consider finding a 1960's cookbook with tiki-inspired recipes, featuring unusual and often surprising flavor combinations.

After you've planned your menu, don't forget tiki drinks. These are just as important as, if not more important than, the food you plan to serve at your tropical party. Fruit punch and mai-tais are classic tiki drinks that are easy to make. Don't forget dessert; anything with pineapple or coconut will do. Pineapple upside down cake and coconut cream pie are just two of the tropical desserts you can serve at your tiki party.

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

BBQ Pork Ribs Recipe

Try this fabulous BBQ Pork Ribs Recipe for a culinary treat served up from your own BBQ this summer!

Ingredients

4 lbs. of thick and meaty pork belly ribs
BBQ sauce (smoked variety)
Red wine
Ketchup
Worcestershire sauce
Honey
Rosemary fresh leaves
Oregano flakes
Salt & pepper to taste
Corn starch or flour

No specific ingredient quantities are needed for this recipe. You will adjust them to your liking. (The more, the better!) Four pounds of meat feeds four hungry people, unless you're inviting me, then you'll need to double that! :-)

Preparation

Start by marinating the ribs, putting them fairly packed into a plastic bag or non-metal container. Sprinkle them with a lot of fresh Rosemary leaves (dried rosemary leaves may be used but the flavor will be not the same), Oregano flakes and pepper (no salt at this time), then liberally coat them with the honey, BBQ sauce, ketchup and Worcestershire sauce.

Turn the ribs and repeat the same operation, then add the red wine, being very careful not to wash out the coating of the ribs (you should pour the wine into the corners of the container).

The wine should cover most of the ribs. Allow them to marinate overnight in the refrigerator, carefully turning several times.

Prepare the charcoal. You will need plenty of it because pork takes more time than beef, and the ribs should be cooked on the upper rack of the grill if possible.

Cooking Method

After the meat is seared on one side, turn it around and put the salt over this side, then repeat the salting process when the opposite side is also sealed. Then move the ribs to the upper rack of the grill for the remainder of the cooking.

You will need to turn them quite a few times in order to cook the ribs without burning. Check how well they are done by cutting one of the ribs in the thickest part and checking the colour. If you prefer the meat juicy then they will be ready when the internal flesh has a very light pink colour without blood at all, but this is up to you, for a really well done rib, but drier, the meat should be almost completely white inside.

Some 5 minutes before the ribs are done, pour more honey over them, allowing it to melt.

SAUCE:

Whilst the ribs are cooking put all the marinade juice into a skillet (it can be sieved if you like) and add 2 or 3 teaspoons of cornstarch or flour to thicken the sauce. Bring it to boil, and then simmer for a few minutes. Check the thickness of this sauce and add the salt to your liking. If you like it thicker, add more cornstarch dissolved in any cold liquid (water or wine, etc) to avoid the forming of any lumps.

Note: To avoid an uncooked cornstarch taste, add cornstarch at least 10 minutes before cooking is finished.

Finally, serve the ribs with the sauce in a separate bowl, add some good company with a glass or two of wine and enjoy this BBQ pork ribs recipe on a warm relaxing summer's evening!