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No-Sugar Grilled Pineapple Rings

When we lived in Utah, we had a Brazilian neighbor. Every time she saw us, she’d invite us in for Brazilian food, which happens to be AMAZING! The meat and veggies were delicious, but my favorite part was the grilled pineapple. As it heats up, the sugars caramelize and the juices come out. It softens but somehow stays crunchy. It’s one of the most satisfying things in the world. The only problem was, it was covered in sugar. I was so sad to learn that she made it by covering it in brown sugar.

Fast forward to now. One day I had a hankering for that sugary, warm, juicy grilled pineapple. I decided there had to be a way to make it without the brown sugar. After all, pineapple is naturally sweet, so there’s no reason to add more sugar.

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The key is to start with a fresh pineapple. Canned rings just won’t do the trick. You need to start out with firm, crunchy rings to keep the nice crunchy texture after you grill them.

Then all I did was melt some coconut oil, add cinnamon and salt and brushed it on the pineapple rings.

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Then I passed them off to my manly husband to cook on the bbq grill next to some juicy steaks. Since this is both healthy and sweet, it works as a side dish, or a dessert.

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Backyard BBQ Foil Potatoes

Last weekend, we grilled burgers for dinner. We wanted potatoes with our burgers and decided to make them on the grill. Maybe we wanted to feel like pioneers (with our propane-fueled, electrical-started grill??). I’m not sure, we just decided we needed to make the potatoes on the grill. The experiment went really well.

My husband likes red potatoes, but the kids and I like sweet potatoes. My son, only like sweet potatoes seasoned one way and the rest of us are a bit tired of it. That was the first big plus with making the potatoes on the grill. We could make as many different kinds as we wanted.

We ended up with three different variations of potato packets.

The first:

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  • Red potatoes
  • Butter
  • Salt
  • Pepper
  • Italian Seasoning

The Second:

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  • Sweet potato
  • Butter
  • Season Salt
  • Cumin

The Third:

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  • Sweet potato
  • Butter
  • Salt
  • Pepper
  • Cinnamon

Just cube the potatoes and top them with seasonings and butter. I double wrapped the sweet potato packets because sweet potatoes release a sugary syrup when they cook. The red potatoes were fine in the single wrap.

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25 minutes on the grill and we each had our own delicious version of potatoes. These would also work really well on a campfire. Maybe that would make us more like pioneers.

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Healthy BBQ Beef Kabobs

My husband hates most vegetables. I on the other hand, love vegetables. This makes it very hard to cook dinners, especially when I’d like to make them a bit healthier with added veggies. We found a great solution to our problem: beef kabobs.

Beef Kabobs

I load mine full of vegetables, and his full of meat.

The first thing to do is pick a meat. I pick whatever is cheapest at the grocery store. I looked at beef stew meat, stir fry beef and flank steak. That day, stir fry beef was cheapest (I used one pound). If steak is on sale, ask the butcher to cut it up into stew meat for you. They always say yes.

I cut the pieces in half so they were about 2 inches long each. I then marinated the meat using the same marinade I use on my Round Steak

Then, I picked the vegetables. I used only tomatoes, onion and beef on my husband’s, but loaded mine with tomatoes, onion, mushrooms, green pepper, pineapple and beef. I originally wanted to buy cherry tomatoes, but decided not to when I saw how expensive they were. Good grief! Instead, I halved roma tomatoes and cut each half into quarters. It worked just as well. I then assembled the kabobs on skewers. Soak your skewers for at least half an hour in water before assembling the kabobs. This keeps them from burning and your beef kabobs probably won’t taste all that great if they go up in flames.

My wonderful husband grilled them on the barbecue on medium-high for about 10-ish minutes. All grills are a bit different, so grill them until your vegetables are roasted and a bit black on the edges. Roasted vegetables are, in my opinion, the best way to eat vegetables. YUM!

The best part about this dish is how versatile it is. Load it up with whatever you like. I made my husband one kabob that was purely meat. Enjoy your beef kabobs!!

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