Sizzling Beach BashBy: Jon Webber
Tropical Chicken with Grilled Pineapple
These days most of us are watching our budgets. For some of us that means this Fourth of July, instead of heading to the beach, we will be celebrating with a staycation. Just because you are staying home does not mean you can't feel like you are at the beach.
This month, I am sharing some simple grilling recipes that will send your taste buds on that long-awaited vacation. So go ahead, invite the neighbors over, inflate the beach balls, fill up the kiddie pool, light the tiki torches, and fire up the grill. This Independence Day, celebrate from the beach in your own backyard.
Tropical Chicken with Grilled Pineapple
- 1 lb boneless, skinless chicken breasts
- 1 large pineapple, sliced into 1" thick rings
- 1 cup tropical or citrus puree or juice*
- 1 Tbsp garlic powder
- 1 tsp salt
- 2 tsp pepper
*Guava, mango, papaya, pineapple, banana, or orange juice
Cut the breasts into ¾" pieces. In a gallon size sandwich bag or air tight container, add the chicken, puree, garlic powder, salt, and pepper. Place in refrigerator for at least 1 hour. Let chicken come to room temperature about 20 minutes before grilling. Fire up the grill on medium heat and cook the pineapple until grill marks appear. Grill chicken until fully cooked. This dish goes great with the Grilled Fruit Boats and Fire Roasted Stuffed Tomatoes.
Grilled Fruit Boats
- 1 large pineapple
- 1 large banana, peeled
- 2 kiwis
- ½ pint Bing cherries
- ½ pint fresh strawberries, washed and stems removed
- 12-15 wooden skewer sticks, soaked in water for at least 1 hour
Slice the banana and kiwis lengthwise. Cut the pineapple, with the stem and leaves, lengthwise. Remove the core, and dig out the pineapple halves, leaving about ¾" on the bottom and both sides. Place the strawberries and cherries on the skewers. Grill all the fruit over medium heat until grill marks begin to show. Let the fruit cool. Slice the strawberries, banana, cherries (remember to remove the pits), and kiwis. Place the fruit in the pineapple boats. You can serve this dish warm, or place in the refrigerator for 1 hour and serve it cold. Serves 4-6.
Fire Roasted Stuffed Tomatoes
- 6 oz fresh shredded Parmesan cheese
- 2 extra-large tomatoes (Heirloom or your favorite garden variety tomatoes work best)
- ¼ cup finely chopped red onion
- ¼ cup finely chopped Porcini mushrooms*
- ¼ cup finely chopped bell pepper
- 1 Tbsp pepper
- 1 Tbsp salt
- 1 Tbsp Italian seasoning
- Aluminum foil
*Picky kids? You can substitute your favorite summer vegetables for any of the stuffing ingredients.
Core out the center of the tomatoes, leaving about ¼" on the inside. Sprinkle some salt and pepper inside the fruit. In a small bowl combine the vegetables, 2 oz of the Parmesan cheese, and the rest of the salt and pepper. Gently toss. Stuff the tomatoes generously with the vegetable mixture. Top with the remainder of the cheese and Italian seasoning. Tent the tomatoes with the aluminum foil and place on a hot grill for 10 minutes. After 10 minutes open the foil and let the tomatoes finish cooking until the cheese is fully melted and the tomato skins begin to peel.
We've got you covered in the kitchen...
Join our Recipe Exchange! If you have a flare for food, click here and share your favorite dish. Have a culinary quandary? Click Ask Our Experts... Jon's got your answers! Click Ask Our Experts... Jon's got your answers! Plus, check out Gluten Free Gigi's great Summer flavors in her July Online Exclusive by clicking here.
Jon Webber is an experienced caterer, party planner and amateur chef. Over the years, he has perfected the various ways to prepare and plan simple everyday dinners, as well as the party everyone will be talking about for weeks to come. He loves to tinker in the kitchen, experimenting with different flavors until they mix just right. He is currently developing his own line of salsas, as well as writing several cookbooks.
Want to comment or ask a question? Email Jon at firstname.lastname@example.org.