Recipes
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Pineapple Chicken Shishkabobs
With summer right around the corner, summer barbeques are the perfect way to get together with friends for perhaps some bean bags and burgers on the grill.
One of my favorite recipes for the grill could not be more simple. It really has no name but I call it pineapple chicken shishkabobs.
You will need boneless, skinless chicken breasts (as many as you need)
A bottle of Kraft Asian Toasted Sesame Salad Dressing
A can of pineapple chunks
First you take boneless, skinless chicken breasts and cut them into approximately 2 inch pieces. Once you have your chicken cut up, put it to the side. In a long pan or bowl, mix the salad dressing and just the juice of the canned pineapple. Place your chicken in the salad dressing mixture so that the chicken is completely covered with liquid. Cover with foil or a tight fitting lid and place in the refridgerator for anywhere from 2 to 24 hours to marinate. The longer the better.
Next you take wooden skewers and alternate pineapple chunks with chicken chunks on the skewer.
Once all your shishkabobs are made, cook them over a medium flame on the grill about 6 to 8 minutes each side. The time will vary and its best to just keep an eye on it til it looks done. You want to be careful not to overcook the chicken.
Once its done you can serve it with a nice salad or even over a bed of rice. Its also as an appetizer.
Basic Grilling Tips
CHICKEN
- Pre-marinate or brine chicken in a salty or acidic solution to keep your meat ultra moist. Even just a two-hour soak in salted water will work, but we like to squeeze in some lemon or vinegar -- or delicious sweet iced tea or bourbon.
- If your grill has hot and cold spots, sear the chicken lightly (don't burn it!) on the hot zone first and then let it cook more slowly in the cooler area.
- How do you make sure chicken is fully cooked without slicing it open and sacrificing the juices? Easy -- a meat thermometer should register 165F when you slide it into thigh (or similarly thick) meat. Just make sure you're not touching the bone, as that will register a false read.
- White meat cooks more quickly than dark meat, so stagger your cooking times.
SELECTING MEAT
- A pricey grill set-up is great, but you're really paying the price if you decide to skimp on meat quality. That doesn't mean you've got to shell out for filet mignon -- in fact many of the best grill cuts are the cheaper ones. Just make sure you've got a decent amount of marbling, 'cause more fat means more flavor (don't worry, calories -- most of it drips out), and keeps your meat moist.
STEAK
- Test for steak doneness by pressing a finger into the meat. Rare feels like your chin, medium like the tip of your nose, and well done feels like your forehead.
- Let steaks sit for 10-15 minutes after they come off the grill so the juices have time to redistribute.
- Meat should be blotted dry with paper towels before it meets the heat. Otherwise it's boiling, steaming and braising -- not grilling.
- You may have heard that salting steaks pre-grilling dries them out, but the truth is, salt (try the coarse, kosher variety) forms a crust that locks in the beef's flavorful juices, so go ahead and shake it!
- If you're one of the many people opting for a leaner lifestyle, you don't have to trim out the flavor and juiciness when you trim off the fat. Wait until after your meat is off the grill to slice off the excess fat. You'll still save calories, and much more flavor.
BURGERS
- Prevent burger bulge by pressing your thumb into the center of patties while they're still raw. They'll fill out again as the meat cooks.
- Hands off! While constantly flipping the burgers might make you feel like you're really playing with fire, it doesn't do much good for your meat's moisture. For killer grill marks and a juicy patty, let the meat sit on the hot grill for at least a few minutes, and then flip just once.
FISH
- If you're grilling a whole fish, when it's time to flip -- don't. Instead, use two spatulas to roll it over.
- Fish shouldn't smell, well, fishy. Also look for non-cloudy eyes and red gills as signs of super-fresh seafood.
- Properly-cooked fish steaks should flake when lightly pressed.
- Fish is delish, and a healthy grilling option to boot. Consider investing in a fish basket and prevent delicate morsels from sticking to the grate (which you ALWAYS oil properly, don't you?) and flaking off into the flames.
- Cook fish skin-side down, and don't turn it at all. The fish will peel right off the skin which you can then grill until crispy, pry up with a spatula, salt, and snack on.
