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Fire up the grill and escape the hot kitchen!
Food Columnist In the summer I'm always looking for grilling recipes where we spend less time in a hot kitchen and have a lot less mess to clean up. Pineapple Chicken Kabobs is a new recipe I tried at the beginning of summer and have made them a couple of times since. The marinade does a terrific job of making the chicken and vegetables tasty and tender. I'm making these kabobs for dinner tonight along with fresh cooked corn on the cob and creamy cucumbers - a tasty fresh meal!!
Grilled Pineapple Chicken Kabobs
Serving Size: 8
20-ounce can unsweetened pineapple chunks
8-ounce can unsweetened pineapple chunks
1/3 cup Worcestershire sauce
8 boneless chicken breast halves
1 pound sliced bacon
2 large sweet onions
4 large peppers, green, red, yellow or orange
32 cherry tomatoes
Drain the pineapple, reserving the juice; set pineapple aside. In a bowl, combine the Worcestershire sauce and reserved juice. Cut each piece of chicken into four strips. Pour one cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least one hour. Cover and refrigerate remaining marinade for basting. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut into half widthwise. Cut each onion into 16 wedges; cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip. On 16 metal or wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade.
Creamy Cucumber Slices
Serving size: 6
1 cup mayonnaise
1/4 cup sugar
1/4 cup vinegar
1/4 teaspoon salt
4 cups sliced cucumbers
pepper, to taste
In a bowl, combine mayonnaise, sugar, vinegar, pepper and salt. Add cucumbers, stir to coat. Cover and refrigerate for two hours.
Potatoes 'n' Cheese
Serving size: 6
4 large unpeeled baking potatoes
1/4 cup butter
1 tablespoon grated onion
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
dash garlic powder
1 cup cheddar cheese, shredded
1 tablespoon fresh parsley, chopped
Thinly slice the potatoes and place in a greased shallow 2 qt baking dish. In a small saucepan, heat butter, onion, salt, thyme, pepper and garlic powder until the butter is melted. Drizzle over the potatoes. Cover and bake at 425 degrees for 45 minutes or until tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until the cheese melts.
GARY'S TIP: A scissors to cut rhubarb works better than using a knife.
FOOD FOR THOUGHT: We could learn a lesson from the weather - it pays no attention to criticism.
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