Upgraded Grilling

There are two ways to look at grilling season. No. 1: the old-school way — grabbing whatever hotdogs, store-bought hamburgers, and buns you can find. And No. 2: the new-school way that turns the grill into a gourmet, outdoor kitchen. 

Both are great options, don’t get me wrong, but the second perspective has really changed how we feel at this time of the year. Instead of an excuse to eat “whatever, wherever,” the second school of thought creates more of an excuse to celebrate life, good friends and family, and the simple art of feeding ourselves well — with food from the Earth, in all its juicy and ripe glory. 

Sometimes we forget how simple it can be to eat well and feel well. So, this season, in between the casual, classic barbecues, make sure you leave room for some upgraded ones, too. Gather your loved ones around beautiful plates of thoughtfully cooked meat or fish, slightly charred and caramelized vegetables, and don’t forget about grilling some of that summer fruit. The magic only begins there, sweet friends. 

Jamaican Jerk Pineapple Chicken 

Makes approximately 4 servings

Feel free to add in veggies to grill or roast with the same seasonings. Asparagus, green beans, peppers, green onions, carrots, potatoes and sweet potatoes would all work great in this recipe. The jerk seasoning also makes a great rub for pork, steak, fish (like wild salmon), and other seafood. All of which pair perfectly with quinoa, rice, or a simple salad. Marinade can be prepared up to 24 hours in advance. 

4 organic chicken breasts

1 can crushed pineapple or ½ fresh pineapple, cubed

Olive oil

Spice Rub

1 teaspoon allspice

1 teaspoon cumin

1 teaspoon cinnamon

½ teaspoon thyme

½ teaspoon cayenne pepper

½ teaspoon sea salt

½ teaspoon pepper

 Mix all spice rub ingredients together in a small bowl. Add in 3 tablespoons of olive oil, and mix well to combine. Rinse chicken breasts, and lightly pat dry with a paper towel. Rub each breast with the spice sauce or add all ingredients to a plastic bag to let marinate for at least 30 minutes (or up to 24 hours) before serving. Grill or cook on the stovetop over medium heat.

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