The Best Tips for Year–Round Grilling
Though hot days are practically made for cookouts, grilling season shouldn’t be sandwiched between Memorial Day and Labor Day. Luckily, there are so many ways to enjoy a barbecue menu year–round. You just have to get a little creative—and keep the right things on hand.
Whether you’re cooking out in the backyard or sticking to your indoor grill (or cast–iron grill pan), one great ingredient to always have around is canned pineapple, which has a just-picked taste without having to cut up a whole pineapple. DOLE® Pineapple Tidbits and Slices are excellent in a classic Summer Ambrosia Salad or Hawaiian Pizza, caramelize beautifully on the grill, and work wonders in marinades.
Pineapple is also a tasty addition to pork dishes, which is why it’s used twice in recipes like Grilled Pork in Pineapple Chile Adobo: first in the marinade, then in the sweet–and–spicy toppers. For the best flavor without any extra work, try this tip: Marinate the meat for at least two hours. After grilling, build on the flavor with grilled pineapple slices brushed with grapeseed oil and dusted with Aleppo pepper, brown sugar and salt. The tangy fruit adds just the right contrast to the smoky, salty grilled pork.
Pineapple also pairs well with chicken. Use Canned Pineapple in Pineapple Teriyaki Chicken Kabobs; to extract even more sweetness, lightly salt them before threading them onto the skewers.
Of course, one of the best ways to use pineapple is in desserts. To make a rich Toasted Pecan Pineapple Sauce, combine orange juice, pineapple juice (reserved from a can of drained Pineapple Chunks), cornstarch, sugar, ground ginger and grated orange peel, then add the pineapple chunks. Bring the mixture to a boil to thicken, then stir in chopped toasted pecans and toasted coconut. Use the sauce over vanilla ice cream, grilled pound cake or French toast in the morning.
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