1 fresh pineapple - peeled, cored (made the mistake of not doing that once) and cut into 1 inch rings
1/4 teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste
Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
Grilled asparagus or Grilled Yellow Squash with sesame oil
large flaked salt (i/e sea salt)
A few dashes of sesame oil
Toss the ingredients in a big to mix them well. Throw them on the grill for about 6-8 minutes. I like them best when regularly turned in a grill wok.
Bulgur Wheat with Dried Cranberries
1 cup water
1/2 cup dry bulgur wheat
1 1/2 tablespoons chicken bouillon granules (You can also cook it in a cup of premade chicken stock)
1 teaspoon butter
1/4 cup dried cranberries
Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes.
Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.
Grilled sweet potatoes
- 2 sweet potatoes
- Garlic salt, onion powder, salt and pepper- season to taste
- olive oil
A few shakes (enough to coat but not drown), 2 sweet potatoes diced, and the rest of the seasonings to taste... put them in a plastic bag and shake it up. I put them on in my grill basket, and cook for about 15-20 minutes at about 400 on the grill, but test to see what works for your grill. If you overload the basket, it will take longe.