Trust Us – This Tropical Fruit Is Sure to Shine at Your Backyard Barbecue
Get your grill out, light the sparklers, and chop the pineapple – it’s almost the Fourth of July! Though celebrations may look a little different this year, we’ll never turn down the opportunity to cook up a delicious meal. From spicy-sweet pineapple cocktails to start to creamy pineapple and coconut ice cream to end the night, we’ve got a tropical menu that’ll take your backyard barbecue to the next level – whether shared in person with family or enjoyed over Zoom with socially-distanced friends. Read on to find our picks for Perfect Pineapple recipes to cook up this Independence Day.
Spicy Pineapple Vodka Punch
For a one-and-done cocktail recipe, mix up this sweet and spicy pineapple punch. With 8 to 10 servings in the recipe, there’s no pausing to make another drink. Instead, just pour out a glass and get back to grilling. Though with just four ingredients the recipe is simple, muddled jalapenos and sweet pineapple juice strike a perfect balance for a summery, fruity punch.
For another refreshing, fruit-forward alternative, check out our recipe for Pineapple Sangria.
- 2 medium jalapenos
- 6 cups pineapple juice, chilled (learn to make your own fresh pineapple juice)
- 2 cups vodka
- Ice, for serving
- Slice 2 jalapenos thinly. Add to pitcher and muddle.
- Add pineapple juice and vodka.
- Pour over ice for serving.
Photo & recipe from The Kitchn
Hawaiian Teriyaki Burgers with Grilled Pineapple
It wouldn’t be the Fourth of July without getting the grill out! These burgers are a delicious twist on the classic and are topped with grilled pineapple and red onion. Plus, teriyaki sauce in the burger patty itself plays nicely with the sweetness of the pineapple for a dish that’ll make you feel like you’re at a luau in your own backyard.
For the Burger Patties:
- 1 lb ground beef, 93% or 80% lean
- 1/4 cup panko
- 1/4 cup teriyaki sauce
- Pinch of coarse salt, fresh ground pepper
For the Burgers:
- 4 sesame seed buns
- 4 Chestnut Hill Farms pineapple slices
- 1/2 red onion, sliced into 1/4 inch rounds
- 4 slices provolone cheese
- Butter lettuce leaves, roughly torn
- Teriyaki sauce, for drizzling
- Preheat your grill or grill pan and grease with oil.
- In a large bowl, mix beef, panko, teriyaki sauce, salt and pepper. Divide meat into four portions for burgers. Shape into patty shape.
- Put burgers on grill, cooking for 4-5 minutes. Flip and cook for an additional 3-4 minutes.
- Top with cheese and cook for 1 minute or until cheese has melted.
- Remove from heat and let rest for about 5 minutes.
- Add pineapple and onion to the grill, cooking until charred (about 2-3 minutes).
- Assemble burgers and serve!
Charred Pineapple Salad
To keep the grill going, try this charred pineapple salad featuring heaps of fresh produce and a tangy, tropical vinaigrette. Piled high with fruit, this salad is one even kids will dig into willingly. Plus, they can join in on the prep, assisting with tearing the lettuce and whisking the dressing.
Have leftover pineapple? Try chopping it into chunks and making Patriotic Pineapple Skewers for grab-and-go snacks.
For the Salad:
- 1 Chestnut Hill Farms pineapple, trimmed and cut into wedges
- 2 tbsp honey
- 2 tbsp canola or vegetable oil
- Sea salt
- 8 cups butter lettuce, torn
- 4 kiwi fruit, peeled and sliced
- 2 avocados, pitted and thinly sliced
- 1/2 red onion, peeled and thinly sliced
- 1/2 cup fresh blackberries
- 1/2 cup roasted and salted cashews, roughly chopped
For the Dressing:
- 1/4 cup red wine vinegar
- 3 tbsp pineapple juice
- 1 tsp honey
- 1 garlic clove, peeled and minced
- 1/4 tsp salt
- 1/2 cup extra-virgin olive oil
- Pre-heat grill.
- Mix honey and oil. Brush pineapple wedges with mixture, then place on grill and cook for about 2-3 minutes.
- Once lightly charred, remove pineapple and sprinkle with salt. Set aside.
- In a bowl, whisk vinegar, juice, honey, garlic, salt, and pepper. While whisking, slowly add in olive oil.
- Assemble salads with lettuce, pineapple, kiwi, avocado, onion, blackberries, and cashews, then drizzle with dressing and enjoy!
Pineapple and Coconut Ice Cream
Give a nod to the upcoming National Pina Colada day on July 10 with this luscious pineapple-coconut ice cream. Although full-fat coconut milk makes the dessert feel indulgent, it still avoids any added sugar, making it a healthier option for ending the night.
- 2 13.5 oz cans full fat coconut milk
- 1 cup fresh Chestnut Hill Farms pineapple, chopped
- 1 cup coconut flakes unsweetened, plus ¼ cup for garnish
- 3/4 cup finely chopped fresh Chestnut Hill Farms pineapple for garnish
- Mix coconut milk, pineapple, and coconut flakes in a large bowl.
- Pour into ice cream maker and freeze according to machine’s instructions.
- To serve, add toasted coconut flakes for an extra crunch.
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