1/2 cup honey
1/4 cup lime juice
Fresh pineapple rings from produce section OR canned pineapple rings in juice
Preheat grill, while waiting:
Mix honey and lime, brush both sides of rings with mixture
Grill rings for 3 - 4 minutes, turning halfway to get grill marks on both sides
Brush with more honey-lime mixture while still hot
These make a great appetizer or dessert, and they are excellent on Hawaiian style hamburgers.
Showing posts with label Grill. Show all posts
Showing posts with label Grill. Show all posts
Wednesday, July 15, 2009
Friday, July 10, 2009
Chipotle Spiced Grilled Shrimp
1/2 pound frozen, uncooked shrimp, peeled and deveined (about 32 shrimp)
2 tablespoons tomato paste
1 1/2 teaspoons water
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon minced garlic
1/2 teaspoon chipotle chili powder
2 tablespoons tomato paste
1 1/2 teaspoons water
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon minced garlic
1/2 teaspoon chipotle chili powder
Grill basket or skewers
Defrost shrimp, rinse in cold water and pat dry with papertowels.
To make the marinade, whisk together the tomato paste, water and oil in a small bowl. Add garlic and chili powder. Mix well.
Using a brush, spread the marinade (it will be thick) on both sides of the shrimp. Place in the refrigerator until ready to cook.
Oil grill rack or spray with non-stick cooking oil.
Preheat grill.
Put the shrimp in a grill basket or on skewers and place on the grill. Turn the shrimp after 3 to 4 minutes. The cooking time varies depending on the heat of the fire, shrimp are done when tails turn white.
This is a great summer recipe. Pair it with the Tangy Citrus Spinach Salad
Defrost shrimp, rinse in cold water and pat dry with papertowels.
To make the marinade, whisk together the tomato paste, water and oil in a small bowl. Add garlic and chili powder. Mix well.
Using a brush, spread the marinade (it will be thick) on both sides of the shrimp. Place in the refrigerator until ready to cook.
Oil grill rack or spray with non-stick cooking oil.
Preheat grill.
Put the shrimp in a grill basket or on skewers and place on the grill. Turn the shrimp after 3 to 4 minutes. The cooking time varies depending on the heat of the fire, shrimp are done when tails turn white.
This is a great summer recipe. Pair it with the Tangy Citrus Spinach Salad
Monday, February 23, 2009
Pepper-Peach Chicken Skewers
24 small wooden skewers (6 inch)
1 tbsp olive oil
1 tbsp lemon juice
2 tsp minced garlic, reconstituted
1 tsp ground black pepper
¾ tsp ground cumin
4 boneless skinless chicken breasts, cut into cubes
2 firm ripe fresh peaches, pitted, cut into cubes
Soak wood skewers in water for 10 minutes
In a medium bowl, mix oil, lemon juice, garlic, pepper, and cumin for marinade.
Toss chicken cubes in marinade, cover and refrigerate for 20 minutes.
Preheat broiler. Place 1 chicken cube and 1 peach cube onto each skewer. Sprinkle with salt. Place on broiler pan.
Broil until chicken is cooked through and beginning to brown. Turn skewers halfway through cooking to brown on all sides, about 12 minutes total.
Arrange on platter and serve immediately.
Pin It
1 tbsp olive oil
1 tbsp lemon juice
2 tsp minced garlic, reconstituted
1 tsp ground black pepper
¾ tsp ground cumin
4 boneless skinless chicken breasts, cut into cubes
2 firm ripe fresh peaches, pitted, cut into cubes
Soak wood skewers in water for 10 minutes
In a medium bowl, mix oil, lemon juice, garlic, pepper, and cumin for marinade.
Toss chicken cubes in marinade, cover and refrigerate for 20 minutes.
Preheat broiler. Place 1 chicken cube and 1 peach cube onto each skewer. Sprinkle with salt. Place on broiler pan.
Broil until chicken is cooked through and beginning to brown. Turn skewers halfway through cooking to brown on all sides, about 12 minutes total.
Arrange on platter and serve immediately.
Pin It
Subscribe to:
Comments (Atom)