Tag Archives: veggies

Grilled Pork Chops and Veggie with Pineapple Salsa

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This was the meal we opened the grill up with this year. Light, healthy and so flavorful! I love salsa, they pack a big punch of flavor without a lot of calories. And this salsa I made was with canned fruit, so it’s easy and cheap! Plus no peeling a pineapple, trying to get the core out and making a mess, thank you canned pineapple!

I made the salsa first.  I drained the pineapple but saved the juice because I used it in the marinade for the pork, waste not, want not!

I mixed the pineapple with some jalapeno pepper and onion.  I used 1/2 the pepper in the marinade for the pork and the rest in the salsa. The red onion I used 1/4 in the salsa and the rest in the grill veggies I made to go along with the pork, so you won’t waste anything making this recipe. Add a little lime juice and salt and pepper and salsa made! I used the tidbit pineapple so no chopping the pineapple up!

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The pork marinated in the pineapple juice, lime juice, jalapeno pepper slices and sprinkled the pork with cumin, red pepper, oregano, salt and pepper.

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Everything marinated for about 4 or 5 hours, then off to the grill

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I just combined some veggies in disposal trays for our sides and this is a great thing to do with kids, my daughter doesn’t like peppers, so I made mine with peppers, onions, zucchini, garlic and tomatoes and I made hers with onions, zucchini, garlic and mushrooms, so everyone can customize them the way you want.  Just add a little olive oil, salt and pepper and throw them on the grill with everything else.

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Grill Pork Chops with Veggies and Pineapple Salsa

4 boneless pork chops

1/4 cup of lime juice

pineapple juice from the canned pineapple you use in the salsa

1/2 a jalapeno pepper sliced

4 TBSP. olive oil

1 tsp. cumin

1 tsp. oregano

1/4 tsp. red pepper

salt & pepper

Mix together spices and sprinkle over pork chops, then in a ziplock bag combine juices, jalapeno and oil and place the pork chops in and marinade for 4 to 8 hours.

Salsa

1/2 can of drained tidbit pineapple

1/2 jalapeno, seeded and de-ribbed and dice finely

1 TBSP. diced red onion

1 TBSP. lime juice

salt & pepper

Combine everything and refrigerate until you serve the pork chops

After the pork has marinated on a medium hot grill, cook pork chops for 5 to 6 minutes per side until thermometer reads 160.

This recipe was shared at The Country Cooks Potluck Party

Chicken Kebobs

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I love Kebobs.  I literally emptied out the refrigerator last night for dinner.  I had some chicken breast, pineapple, onions, peppers and zucchini, threaded the on the skewers brushed them with the most amazing barbecue sauce, grilled the and I cleaned the refrigerator and got dinner all at the same time! That’s winner, winner chicken dinner!  Best part, picky eaters welcomed, cause they can make up what they will eat, except my husband, cause he’d only pick meat!  My daughter doesn’t like grill zucchini, leave it off, the hubs won’t eat grill tomatoes, leave them off, I eat it all, so bring it on!PICS 041 kebobs 018

Spring is starting to arrive, the top picture is my new back door bestie and the second one is the peeping tome hummingbird!  It’s looks into the living room all the time, I really think it’s asking to come in, cause it’s not that warm just yet!

To make the skewers, I cut up and marinaded chicken at lunch time, had my veggies cut up so after work I just assembled and grilled.

 

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Sunday I made the best barbecue sauce, I took some Sweet Baby Ray’s barbecue sauce, added pineapple juice & Adobo sauce, which is the sauce that comes with Chipotle chilies.  It’s sweet and spicy and smoky and just plain good.  It was good brushed on the skewers and it was also good on a turkey burger I had with homemade french fries

 

 

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So good, if you don’t try the skewers try the sauce anyway!

Chicken Skewers

1 1/2 lbs. boneless chicken breast, cut into chunks

juice of 2 limes

3 cloves of garlic, roughly chopped

4 green onions, roughly chopped

salt & pepper

Add everything to a zip top bag and let it marinate for 4 to 6 hours

Veggies of your choice chopped into bite size pieces

Onions, Zucchini, Asparagus, Peppers, Egg Plant, Pineapple, tomatoes or Squash would all work well

I used

1 large onion

2 peppers

1 large zucchini

grape tomatoes

Barbecue Sauce:

1 cup of Sweet Baby Ray’s barbecue sauce

1/4 cup unsweetened pineapple juice ( I used the juice that came out of a can of pineapple)

2 to 3 TBSP of Adobo sauce ( add 1 to 2 taste and see if it’s hot enough

In a small sauce pan, add all sauce ingredients, bring to a boil and simmer for 5 minutes. This can be made ahead and stored in the frig.

Thread chicken and veggies on soaked skewers and drizzle everything with olive oil, salt & pepper.

On a grill heated to medium grill for three to five minutes on each side, brushing with the sauce., When chicken is done and veggies are tender crisp, serve with additional sauce and rice.

Grill Chicken & Veggie Salad

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This grilled salad is awesome, throw everything on the grill at once and in no time it’s done.  The only thing that takes any time is chopping up the veggies to grill along side the chicken.  Marinade your chicken early in the day, and chop up your veggies ahead of time and in less than 20 minutes dinner’s done. The salad dressing really makes this salad, balsamic vinegar, a little olive oil, honey and salt and pepper, the vinegar gives it a little bite and the sweetness of the honey balances it right out!  You can use any veggies you have, I used peppers, onions, zucchini and a couple cloves of garlic, just toss them into your grill pan or an aluminum pan with a little olive oil, salt and pepper and cook them right along side your chicken.

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And while you grill, if your lucky, your doggie will keep you company  by checking out the garden and deciding what she want to dig up first!

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She’s thinking the squash!

Marinade the sliced chicken breast in olive oil, lime juice, chopped garlic and green onions for 4 to 6 hours, then just grill it for about 3 to 4 minutes on each side or until done on a medium hot grill, stir the veggies occasionally while the chicken cooks and everything will be done at the same time.

Then just serve your chicken on a bed of veggies, drizzled with the dressing.

Grill Chicken & Veggies

Chicken:

1 lb. chicken breast, sliced into 3 pieces, cross ways

juice of one lime

2 cloves of garlic, rough chopped

2 green onions, rough chopped

1 TBSP olive oil

salt & pepper

Combine all the ingredients in a zip top bag and refrigerate for 2 to 6 hours.

Veggies:

1 yellow pepper, chopped in bite size pieces

1 orange pepper, chopped in bite size pieces

1 green pepper, chopped in bite size pieces

1 purple onion, chopped in bite size pieces

1 zucchini, chopped in bite size pieces

1 TBSP. olive oil

Toss all ingredients in aluminum pan and add salt and pepper

Dressing:

1 TBSP olive oil

2 TBSP. balsamic vinegar

1 TBSP honey

salt & pepper

Add all ingredients to a jar and shake well

Preheat grill to medium, add chicken and veggies in pan to the grill.  Grill chicken 3 to 4 minutes, flip and continue to grill another 3 to 4 minutes until its done.  While chicken is grilling occasionally stir the veggies to keep from sticking or burning. Serve chicken over bed of veggies and drizzle over dressing.

It’s also great leftover the next day for lunch!