#tropicalgrilling

These tasty Hawaiian Pork Kabobs are served over flavorful coconut rice and will take you to the tropics. This dish is great for grilling outside because it has sweet pineapple, savory pork, and a hint of coconut.

Ingredients: 1.5 lbs pork loin, cut into chunks. 1 pineapple, peeled, cored, and cut into chunks. 1 red bell pepper, cut into chunks. 1 red onion, cut into chunks. 1/2 cup soy sauce. 1/4 cup pineapple juice. 2 tablespoons brown sugar. 2 tablespoons olive oil. 2 teaspoons minced garlic. 1 teaspoon ground ginger. Wooden or metal skewers. 2 cups jasmine rice. 1 can 14 oz coconut milk. Salt and pepper, to taste. Chopped cilantro for garnish.

Instructions: In a bowl, whisk together soy sauce, pineapple juice, brown sugar, olive oil, minced garlic, and ground ginger to create the marinade. Place pork chunks in a resealable plastic bag or a bowl. Pour half of the marinade over the pork, reserving the rest for basting and serving. Seal and marinate in the refrigerator for at least 30 minutes. Preheat the grill to medium-high heat. Thread marinated pork, pineapple chunks, red bell pepper, and red onion onto skewers, alternating ingredients. Grill the kabobs for about 10-15 minutes, turning occasionally and basting with the reserved marinade, until the pork is cooked through and has a nice char. While grilling, prepare the coconut rice. In a saucepan, combine jasmine rice, coconut milk, salt, and pepper. Bring to a simmer, then reduce heat, cover, and let it cook until rice is tender and has absorbed the coconut milk. Serve the Hawaiian Pork Kabobs over coconut rice, garnished with chopped cilantro. Enjoy the tropical flavors of these kabobs with a touch of sweetness and savory goodness!

Prep Time: 30 minutes

Cook Time: 15 minutes

These Grilled Hawaiian BBQ Chicken Kebabs are a delightful blend of sweet and savory flavors. The tender chicken, juicy pineapple, and colorful vegetables are infused with a tangy BBQ marinade, making them perfect for a summer cookout or weeknight dinner.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. 1 cup pineapple chunks. 1 red bell pepper, cut into 1-inch pieces. 1 green bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. 1 cup BBQ sauce. 2 tablespoons soy sauce. 1 tablespoon honey. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Put honey, olive oil, salt, pepper, and BBQ sauce in a bowl. Mix them together to make the marinade. Make sure the chicken cubes are well covered when you add them to the marinade. Put it in the fridge for at least 30 minutes with the lid on. Warm the grill up to a medium-high level. Alternate between skewering pineapple chunks, red onion, bell peppers, and chicken that has been marinated. Use any extra marinade to brush on the skewers. Set the skewers on a grill that has already been heated up. Cook for 10 to 12 minutes, turning them over once in a while, until the chicken is cooked through and the vegetables are charred. Take it off the grill and serve it hot. Have fun!

Prep Time: 40 minutes

Cook Time: 12 minutes

These Shrimp & Pineapple Kabobs are a perfect combination of sweet and savory flavors. The marinade adds a zesty kick to the dish, making it a delightful addition to your grill menu.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 pineapple, peeled and cubed. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. 2 cloves garlic, minced. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, mix together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create a marinade. Thread the shrimp, pineapple cubes, bell pepper chunks, and onion chunks onto the soaked wooden skewers, alternating the ingredients. Brush the kabobs with the prepared marinade, making sure they are well coated. Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Grill the kabobs for about 3-4 minutes on each side or until the shrimp turn pink and the vegetables are slightly charred. Serve the Shrimp & Pineapple Kabobs hot, garnished with fresh herbs if desired.

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy the tropical flavors of Hawaii with this gluten-free grilled chicken recipe. The marinade infuses the chicken with sweet and savory flavors, while grilling adds a delicious smoky char. Perfect for a summertime barbecue or a taste of the islands any time of year!

Ingredients: 4 boneless, skinless chicken breasts. 1 cup pineapple juice. 1/4 cup gluten-free soy sauce. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1/4 teaspoon black pepper. 1 tablespoon olive oil. Pineapple slices optional, for garnish. Green onions, chopped optional, for garnish.

Instructions: In a small bowl, mix pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper to create the marinade. Place chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over them. Ensure chicken is evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor. Preheat grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking. Remove chicken from marinade and discard excess marinade. Grill chicken for 6-8 minutes per side, or until cooked through and juices run clear, basting occasionally with remaining marinade. Once cooked, remove chicken from grill and let rest for a few minutes before serving. Optional: Grill pineapple slices for a few minutes on each side until lightly caramelized. Serve grilled Hawaiian chicken with grilled pineapple slices and chopped green onions for garnish, if desired.

Prep Time: 40 minutes

Cook Time: 15 minutes

This Coconut-Lime Flattened Chicken is a tropical take on regular grilled chicken. The chicken is marinated in a tasty mix of coconut, lime, and spices, which makes the meat juicy, fragrant, and slightly sweet. Great for your next barbecue party!

Ingredients: 1 whole chicken, flattened. 1 cup coconut milk. 3 limes, juiced. 2 tablespoons soy sauce. 2 tablespoons honey. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1 teaspoon chili powder. Salt and pepper to taste. Chopped cilantro for garnish.

Instructions: To make the marinade, put the honey, soy sauce, lime juice, minced garlic, ginger, chili powder, salt, and pepper in a bowl. Flatten the chicken and put it in a large plastic bag that can be closed again or a shallow dish. Cover the chicken with the marinade by pouring it over it. For the best flavor, seal the bag or cover the dish and put it in the fridge for at least 4 hours or overnight. Warm up the grill over medium-high heat. Take the chicken out of the marinade and put it on a hot grill, letting any extra sauce drip off. The chicken should be grilled for 30 to 40 minutes, turning it over every so often, until the internal temperature reaches 165F 74C and the skin is golden brown and crispy. For extra flavor, baste the chicken with the rest of the marinade during the last 10 minutes of cooking. After cooking, take the chicken off the grill and let it rest for a few minutes. Then, cut it into pieces. Add chopped cilantro on top and serve hot. Have fun with your tasty Coconut-Lime Flattened Chicken!

Prep Time: 20 minutes

Cook Time: 40 minutes