Now that the barbecue grills are out and in full use, let’s get cooking. I had a request to grill some pineapple and these have an extra kick with the hot sauce.  Barbecued turkey slices served with summer salads will be a hit. – Pat


Grilled pineapple 

1 fresh pineapple- peeled, cored and cut into 1-inch rings

¼ teaspoon honey

3 tablespoons melted butter

1 dash hot pepper sauce

salt to taste

Place pineapple in a large re-sealable 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.


Barbecued turkey slices

½ cup grapefruit or citrus soda

½ cup soy sauce

¼ cup vegetable oil

2 ½ teaspoon garlic powder

1 teaspoon prepared horseradish

2 ½ pounds boneless skinless turkey breast, cut into ¾-inch slices

In a large re-sealable plastic bag, combine the soda, soy sauce, oil, garlic powder and horseradish. Add turkey slices. Seal bag and turn to coat; refrigerate for 6-8 hours or overnight.  Drain and discard marinade. Grill turkey, uncovered, over medium heat or broil 4-in from the heat for 4-5 minutes on each side or until juices run clear. Yield: 8-10 servings.


grilled veggie mix

2 medium zucchini, cut into ½-in slices

1 large green pepper, cut into ½-in square

1 large sweet red pepper, cut into ½-in squares

1 pound fresh mushrooms, halved

1 large onion, cubed

6 medium carrots cut into ¼-in slices

2 cups small broccoli florets

2 cups small cauliflowerets


¼ cup olive oil

¼ cup butter, melted

¼ cup minced fresh parsley

2 garlic cloves, minced

1 teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon pepper

Place vegetables in the center of two pieces of double-layered heavy-duty foil (about 18-in square). Combine dressing ingredients: drizzle over vegetables. Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 30 minutes or until vegetables are tender, turning once. Yield: 10 servings.


Grilled three cheese potatoes

6 large potatoes, sliced 1/4-in thick

2 medium onions, chopped

1/3 cup grated Parmesan cheese

1 cup (4 oz) shredded sharp cheddar cheese, divided

1 cup (4 oz) shredded mozzarella cheese, divided

1 pound sliced bacon, cooked and crumbled

¼ cup butter or margarine, cubed

1 tablespoon minced fresh or dried chives

1 to 2 teaspoons seasoned salt

½ teaspoon pepper

Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18-in square) that have been coated with nonstick cooking spray. Combine Parmesan cheese and ¾ cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses. Yield: 6-8 servings.

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