Are y’all tired of my pineapple preoccupation yet?
In case you haven’t caught on to this personality trait of mine, when I get into a seasonal flavor, I usually go chips ALL in with it and become obsessed.
Case in point…Pumpkin Tuesdays of fall 2016 when I shared a new pumpkin-tastic recipe once a week from October through Thanksgiving.
Or, this spring, I was craving carrot cake HARD CORE, whipping up carrot cake granola and carrot cake overnight oats and even played around with a carrot cake smoothie.
Now that summer is here, I’m obsessed with pineapple. It’s tangy, it’s juicy, and it’s just the kind of pick-me-up I need when the temps start soaring into the triple digits. It helps me feel as if I’m hangin’ in Hawaii or Costa Rica or somewhere warm and tropical and not so oppressively hot.
Yes, our weathermen describe the heat here as “oppressive”…that’s when you know it’s bad.
He also described our weather patterns as, “the ring of fire”…
For real?!?! I’m currently living in THE RING OF FIRE?!
Thank you Lord for air conditioning, freezers, ceiling fans, and refreshing recipes like the one I’m sharing with y’all today.
So, like I discussed with y’all on Tuesday when I shared my Piña Colada bread, if you can’t beat the heat, embrace it by creating a bunch of tropical meals to distract you from how depressingly hot it is outside.
Speaking of which…these kebabs, don’t worry, CAN be made in the glorious comfort of your air conditioning…I saw you startin’ to sweat there. Don’t worry, you don’t have to brave the heat in order to enjoy these kebabs.
Let’s crank the A.C. and get to it!
On Tuesday, I went on and on about how glorious pineapple+coconut are together, especially in sweet situations like my pina colada protein bars and pina colada bread.
Today, we’re putting a savory spin on the two with this kebab recipe by using coconut milk and pineapple juice in our marinade AND grilled spears of fresh pineapple.
Side note: If you want to be super nifty and thrifty, plan on making my pina colada bread and these kebabs within the same week…you’ll need crushed pineapple in juice for the bread but you don’t need the juice for the bread...you could save it and use it for this recipe. Hooray for not wasting food!
Back to the recipe…
Ever since one of my neighbors (SHOUT OUT TO JOSH AND LAURA!!!) grilled us kebabs shortly after McNugget was born, Mr. HHT and I have been obsessed with grilled meat and veggies on a stick. After playing around with marinades and combinations for a few weeks, it’s time to share my perfected pineapple steak kebabs with y’all.
This recipe ROCKS because it’s:
1) SOOOO simple- throw ingredients in a baggie, throw cut meat in baggie, put cut meat and veggies on stick, put sticks on grill, eat.
2) SOOOO versatile- you can use a variety of cuts of meat (chicken breast, chicken thighs, shrimp, pork tenderloin, venison) and range of produce (fresh corn, zucchini, tomatoes, squash, peppers, onions, peaches, pineapple, mushrooms, eggplant) based on what you have on hand and what’s in season.
3) SOOOO healthy- veggies+lean meat+healthy fats from the marinade=high protein, low carb, moderate to high fat…solid ratio if you ask me
4) Make-ahead friendly- Chop up those veggies and skewer them in the morning or even the night before, make your marinade the day before, dice up your meat and throw them in the marinade 4-8 hours ahead of time. Heck, you could even grill the kebabs earlier in the day and bring them back to life under your broiler.
Another wondrous thing about this recipe is that you can make it inside…yes, you can grill inside with the help of a GRILL PAN! If you don’t have one of these bad boys, it’s worth the purchase.
Here’s one I like from Amazon if you’re in the market…click on the pic to get all the details
A healthy, summery dinner that has something for the whole family and can be prepped and cooked in about half an hour? Yup, I’ve got y’all covered.
And if you’re lucky enough to have leftovers, you could make a delicious fajita salad out of them by tossing some romaine in a bowl, tossing in some pico and cilantro and avocado, and making it rain with crushed corn torilla chips. Sprinkle on a little sharp cheddar if you’re feelin’ extra daring and you’ve got a whole new meal!
That's all for today, friends. I've gotta go stick my head in the freezer for a few minutes thanks to the 100+ heat index outside. The joys of summer in Texas....
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!