Grilled Kabobs

I like mine with one red pepper, one green pepper, fresh sliced pineapple, and chicken-marinated in Garlic Ginger sauce-found here-grilled for just a few minutes on each side. How do you like yours?

Glazed Pineapple

Found this from the Food Network website-trying to find some delicious dessert recipes for the grill! It was SO good-we ate the entire thing, and Maya loved it. It was REALLY hot even after we took it off the grill for awhile!

4 tbsp melted butter
1/4 cup light brown sugar
1/4 teaspoon curry powder
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
pinch salt
splash dark rum (I used rum extract)
Whole fresh pineapple

Mix all ingredients in a bowl. Slice a pineapple in half lengthwise (keeping the top attached), then cut each half into 3 long wedges; cut out the core. Place 2 wedges on a sheet of foil; brush with the spiced butter and fold up. Repeat to make 2 more packets; grill over medium heat until the pineapple is soft and golden on the bottom, 15 to 20 minutes.

Pineapple Cupcakes

...and since we had pineapple left over from dinner, and we had all the ingredients... got the recipe here from the Wilton site!

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 3/4 cup buttermilk
• 3 eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups granulated sugar
• 1 can (8 ounces) crushed pineapple, drained
• 1 cup pecans chopped (optional)

Preheat oven to 325°F. In medium bowl, combine flour, baking soda and salt. In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Stir in sugar, pineapple and, if desired, nuts. Add flour mixture; mix well. Pour into prepared pan.

Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

*It says it makes 18-for me it made 12 fluffy ones and a mini loaf pan!

Caribbean Chicken Grill with Pineapple Salad

First post from our new house!

SO GOOD! Maya even ate the chicken... and she's been refusing chicken for the better part of 6 months now! Got the recipe here!

8oz can pineapple chunks or tidbits (we had a fresh pineapple, so I measured out the amount)
1/4 C oil
2 tbsp lime juice
1 clove garlic, minced
1/4 tsp crushed red pepper flakes
1 tsp sugar
4 boneless, skinless chicken breast halves
1/4 C diced red bell pepper
1/4 C diced red onion
1 small jalapeno pepper, minced
2 tbsp chopped cilantro
Salt and pepper to taste

Drain pineapple juice into a 1 cup measure (I made my own-crushed some pineapple and added a bit of water. Wasn't 1 cup but it worked fine). Add oil, lime juice, garlic, red pepper flakes and sugar; mix well. Place chicken in a large zippered plastic bag or glass utility dish. Pour all but 1-2 tablespoons of marinade over chicken. Cover and refrigerate chicken for 30 minutes to 1 hour.

Meanwhile, place pineapple in a medium-sized serving bowl. Add red bell pepper, red onion, jalapeno, cilantro and reserved 1-2 tablespoons of marinade. Toss well and season with salt and pepper to taste. Heat grill to medium. Remove chicken from marinade; season with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through. Serve with pineapple salad.

**Some of the reviewers had doubled the amount of salsa they made with it-particularly the amount of pineapple-SO glad I did! I probably ended up using about 2-2.5C pineapple.