Great ideas for grilling and more
A TROPICAL SUMMER TWIST
If you find yourself hosting a last-minute barbecue without time to plan an extensive menu, don’t panic. Simply add a twist to traditional summer staples, like mixing one bag of cabbage with one jar of coleslaw dressing for a classic coleslaw side dish or incorporating coleslaw into your main course. This spin on a classic barbecue meal, Grilled Hawaiian Chicken and Tropical Coleslaw, can take your entertaining to the next level. For more recipes, visit litehousefoods.com.
Grilled Hawaiian chicken and tropical coleslaw
Total time: 1 hour, 25 minutes Serves: 6 1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup low-sodium soy sauce
1/4 cup pineapple juice
4 tablespoons olive oil, divided, plus additional for brushing grill
1 1/2 tablespoons rice vinegar
4 teaspoons Litehouse Instantly Fresh Garlic
1 tablespoon Litehouse Instantly Fresh Ginger
1/2 teaspoon sesame oil
3/4 teaspoon freshly ground black pepper, plus additional, to taste salt, to taste
1 3/4 pounds boneless, skinless chicken breast, chopped into
1 1/4-inch cubes
1 large red onion, diced into
1 1/4-inch pieces
1 1/2 large green peppers, diced into
1 1/4-inch pieces
3 cups fresh cubed pineapple Coleslaw:
1 package (14 ounces) coleslaw mix
1 cup diced red pepper
1 cup diced pineapple
1/2 cup slivered almonds
1/2 cup Litehouse Coleslaw dressing
In mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in pepper and season with salt, if desired.
Place chicken in gallon-sized re-sealable bag. Reserve 1/2 cup marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1-2 hours. Soak 10 wooden skewer sticks in water 1 hour.
While chicken marinates, prepare coleslaw.
In medium bowl, toss together coleslaw mix, red pepper, pineapple, almonds and coleslaw dressing. Refrigerate until ready to serve.
Heat grill to 400 F. Drizzle remaining olive oil over red onion, bell pepper and pineapple; toss. Season red onion and bell pepper with salt and pepper then thread red onion, bell pepper, pineapple and chicken onto skewers until all chicken is used.
Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup marinade. Rotate to opposite side and brush remaining marinade on opposite side; grill about 4 minutes, or until chicken registers 165 F in center on instant read thermometer.
Serve skewers warm with coleslaw.
A Honey of A side
No summer picnic or grilling spread is complete without an array of mouthwatering sides. When planning your menu, go for variety with dishes ranging from rich and savory to light and refreshing. If you want to mix things up a bit, look for ways to dress up timeless favorites, like this take on baked beans that gets its sweetness from honey instead of sugar. Find more ways to sweeten up your celebration at honey.com.
Honey baked beans
Recipe courtesy of the National Honey Board
Servings: 4-6 4 slices bacon, diced
1/2 cup chopped onion
4 1/2 cups cooked navy beans (or 3 cans, 15 ounces each)
1/2 cup honey
1/2 cup ketchup
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
Heat oven to 350 F. Saute bacon and onion until onion is tender; combine with remaining ingredients in shallow 2-quart, oven-safe baking dish. Cover with lid or aluminum foil and bake 30 minutes. Uncover and bake 45 minutes longer.