Pineapple Rum Boats
1 fresh pineapple, quartered
1/3 cup melted butter
1/4 cup brown sugar
3 tablespoons dark or spiced rum (or 3 tablespoons rum flavoring)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Melt butter in saucepan. Add remaining ingredients and bring to a boil. Cut pineapple away from shell and slice into 1″ thick pieces. Baste pineapple with butter/rum mixture. Wrap pineapple leaves with aluminum foil to prevent burning. Place shells with basted pineapple on grill over medium heat for 15-20 minutes until pineapple is warmed through. Serve with cookies or ice cream.
– From Weber Recipes for the Grill
Hot and Sweet Spice Rub
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon firmly packed brown sugar
1/2 teaspoon flour
1/2 teaspoon garlic salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Pinch of black pepper
Kosher or table salt to taste
In a small bowl or plastic sealable bag, combine all the rub ingredients. Use as a rub for 2 to 2 1/2 pounds of beef, poultry, or pork. Coat the food lightly with a little oil before applying the rub.
Makes 2 tablespoons.
Cook’s note: Adjust the spices to taste as desired. For a spicier rub, add ground cayenne pepper to taste.
– From Grilling for Dummies by Marie Rama and John Mariani
Maple-Glazed Chicken Breasts
6 large boneless, skinless chicken breasts, washed, patted dry
2 teaspoons freshly ground black pepper
Kosher salt or other coarse salt to taste
1 tablespoon vegetable oil
2 uncooked bacon slices, chopped
1 plump garlic clove, peeled, ends removed, minced
3 tablespoons maple syrup
1 teaspoon Worcestershire sauce
Vegetable oil cooking spray
Place the chicken breasts between two sheets of plastic wrap. Pound to a 1/2 – to 1/4 inch thickness. Coat the chicken breast with the black pepper and salt to taste. Cover and refrigerate while preparing the glaze.
To prepare the glaze: In a medium skillet, warm the oil with the bacon over medium heat. Fry until the bacon is brown and crisp. Using a slotted spoon, remove the bacon, drain and set aside. Stir the garlic into the pan drippings and saute 1 minute. Remove the skillet from the heat. Stir in the maple syrup and Worcestershire sauce; set aside.
Preheat the grill to medium.
Remove the chicken from the refrigerator and let it sit, covered, at room temperature while grill heats (about 10-15 minutes). Just before grilling, lightly spray the chicken breasts with vegetable oil cooking spray.
Grill the chicken, uncovered, over medium heat for 5-6 minutes per side, until it is opaque but still juicy. Brush with the glaze when you turn the cooked side of the chicken up, and coat the second side when it comes off the grill (breasts should be 180°F internally). If grilling covered, cook the chicken for about 10 minutes, turning once midway and glazing as above.
Serve the breasts whole or sliced and fanned; sprinkle the reserved bacon over the top.
Makes 6 servings.
– From Born to Grill by Cheryl Alters Jamison and Bill Jamison