Caribbean Style Grilled Pineapple Barbecue

The last couple of weeks I got extra creative and now I got some recipes to share with you. I will start you off with my first order which is the honey curried vegetable, shrimp and chicken pita wrap. You can make your own pita breads like I do in my wood fired oven, but you can use the store bought ones also, that will do just fine is you can toast them up. Get some chopped bell peppers, carrots, fennel bulb, mushrooms, summer squash, shallots and red onions all julienned up and ready for your grill. Then marinate them with olive oil and chopped cilantro, cumin powder, black pepper and red pepper flakes. Get some prepped shrimp thawed and declawed or some crab meat along with fresh chicken breasts. Ready the shrimp and chicken for your hot grill by marinating them in a dry rub made of coriander, cumin, black mustard, fennel, fenugreek, black pepper, garlic powder, onion powder and salt. Mix some honey and a cup of water to your desired level of sweetness and add a couple spoons of curry powder and sauté the mixture in hot butter until it is reduced by half. Now for the fun part, grill the vegetables, chicken and shrimp till they are done and then rub melted butter on the pita breads and grill them till they are nice and crisp. Start to then drizzle some honey on the pita breads and then spoon vegetables, chicken and shrimp onto the whole mess. Add the honey curry sauce on the top of everything and serve while it is still hot. Wasn’t that fun? My friends that had this dish last week though it was pretty neat, and were left rather satisfied. The next treat is to peel and slice a pineapple. If you have been following my articles in the previous editions of the transistor, you would see that we have already gone over how to get a pineapple from the store to your grill with little effort. If you missed that issue, I think they are still available online somewhere, but anyway back to the grilled pineapple chunks that you just skillfully made from your very own grill. Chop about a cup of them and sauté with a little butter and then add a couple tablespoons of brown sugar to the mix. Let the sugar melt away and the chopped grilled pineapple simmer some time on low heat till the mixture thickens. Mix up your favorite guacamole recipe and let it chill and then add in the pineapple and stir well. My guacamole recipe is simple avocado, olive oil, habanero peppers, lime juice, garlic, onion, salt and maybe tomatoes only if they are sweet and juicy enough. Remember that guacamole is best served when fresh and you can always preserve your extra guacamole by freezing it in sandwich bags and pressing the air out of the bags. After putting out a fresh bowl of guacamole on the summer picnic table, it always tends to brown quickly. I will share a little trick I use to prevent a discolored crust from forming on my guacamole. I use a canned spray of olive oil and give the bowl of guacamole a spray after it is put out. The olive oil spray will form a light and protective barrier or layer on the surface of the food known as your guacamole, so that the oxygen in the atmosphere will not oxidize the constituents of the avocado fruit, through the biochemical processes known as the oxidation. So this Memorial Day, when you are firing up the grill, I think that you should also give my barbecue sauce recipe a try. You will need to chop up the rest of the grilled pineapple and simmer it in a bottle of your favorite barbecue sauce, then add a cup of rum from the Caribbean and a beer of your choice. Then add a cup of brown sugar and boil it some more. Throw in about four strips of bacon and a cup of fresh cilantro and six cloves fresh crushed garlic. Simmer for half of an hour then enjoy on your barbecue.