Labor Day weekend is here! For some this is the official end of the Summer. However, for us in the South it will still be going strong for at least another month or so. But we aren't mad about it - that just means more poolside fun and yummy dinners on the grill.
The BBQ chicken recipe and rice side dish are some of our favorite summer grilling recipes. They are both easy to whip up and have just a hint of tropical flavor. We decided to save this tasty little combo from our Summer Recipe series until the end, so you could savor one last little bit of Summer. Kind of a go out with a bang situation.
A yummy bang in this case.
HAWAIIAN BBQ CHICKEN
INGREDIENTS- 4 Boneless, skinless chicken breasts
- 1 cup of barbeque sauce
- 1 cup of pineapple juice
- 2 tsp of soy sauce
-1 tsp of garlic
- 1/4 cup of olive oil
- Optional garnish: pineapple slices
DIRECTIONS
1: In a bowl, whisk together barbeque sauce, pineapple juice, soy sauce, and garlic.
2: Pour half of the mixture into a large resealable bag.
3: Add oil and chicken to the bag. Seal and chill for 30 minutes (or overnight if you are prepping ahead). Cover remaining mixture until ready to use.
4: Remove chicken from bag and discard contents (do not use any portion of bag's mixture).
5: Grill chicken breasts on preheated grill for approximately 8-10 minutes on each side, or until thoroughly cooked.
6: Brush chicken with remaining chilled mixture and serve.
7: Optional: Grill pineapple slices for garnish!
PINEAPPLE COCONUT RICE
INGREDIENTS
- 2 cups of cooked rice
- 1 8oz can of sliced pineapple
- 1/2 cup of flaked coconut
- 2-3 green onions, chopped
DIRECTIONS
1: Cook rice according to package directions.
2: Grill pineapple on grill or pan until charred.
3: Chop grilled pineapple and green onions.
4: Toss pineapple, onions and coconut with rice.
5: Optional: Season with salt and pepper to taste.
6: Serve and enjoy!
In case you missed it - here are the other recipes in our Summer Recipe Series!
Happy grilling friends!
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