Bring out the Bar-B, It's a Sunday Two-fer

It seems like Summer has just begun, and we're 3 days in to Fall.  So, today's meal is going to bring back that mid-Summer feeling with a refreshing Ginger-Mint Pineapple Salad, followed by a Mixed Grille with Apricot-Soy Sauce.  It's quick. It's easy, and it's so delicious.

Pineapple is one my favorite, if not my most favorite, fruits. Whenever I eat Pineapple it always makes me feel like I'm in the Islands.  Who wouldn't want that?  This Pineapple salad can be served as an appetizer a side dish, or even a delightful dessert.

Ginger-Mint Pineapple Salad

Ingredients

6 cups pineapple, fresh, cut into chunks
2 Tbsp sugar
2 tsp lime zest, freshly grated
1 Tbsp fresh lime juice
1 tsp fresh ginger root, fresh, grated
2 Tbsp mint leaves, fresh, slivered (plus extra for garnish)

Instructions

In a large bowl, toss together all ingredients, refrigerate, tossing occasionally, until sugar dissolves and mixture is well-chilled, about 15 minutes.

To serve, spoon 1 cup of Pineapple Salad into each of four glasses or dessert bowls, garnish with mint sprigs. Yields 1 cup per serving. Each serving has a Weight Watchers PointsPlus value of 3.  Prep time is 12 minutes.

Note; For a little extra "Island Flavor", when serving this as a dessert add a little rum to the mixture.  However, keep in mind that every ounce of rum has a point value of 1.5.


Mixed Grille with Apricot-Soy Sauce

Ingredients

1/2 Tbsp unsalted butter
3/4 cups apricot preserves (Yes, that's right, Apricot Jam!!!)
2 Tbsp soy sauce (we prefer to use the low sodium type)
1 Tbsp rice wine vinegar
1 tsp Dijon mustard
1 tsp ground ginger
1 & 1/4 pounds boneless, skinless chicken thighs. (8) 2 & 1/2 oz. thighs.        (Breast meat can also be used, cut into 2 & 1/2 oz. chunks.)
3/4 pounds lean pork tenderloin, cut into 8 cubes
12 oz raw turkey sausage, sweet or spicy. Four links
1 & 1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground. Or to taste.
1/3 cup cilantro, fresh, minced or torn

Instructions

Melt butter in a small saucepan over medium heat; add preserves, soy sauce, vinegar, mustard and ginger. Cook until bubbly, stirring frequently, about 5 - 7 minutes; set aside and keep warm.

Thread pork onto two metal skewers. Season Skewers and Chicken with salt and pepper.

Preheat grill to medium high heat. Grille pork, chicken and sausage until finished, turning once or twice, and brushing meats frequently with glaze during the last 2 minutes of cooking, about 8 - 9 minutes for pork, 10 minutes for chicken and 12 minutes for sausage.

Make sure to flip meats often during the last 2 minutes of cooking to help the glaze stick.  Brush meats with any remaining glaze; sprinkle with cilantro before serving.

Yields 1 piece chicken, 1 pork cube, and 1/2 sausage per serving.  Weight Watchers PointsPlus value per serving is 7. Prep time is 12 minutes, cooking time is 19 minutes and level of difficulty is easy.

 Note; Add bell peppers and onions to skewers, but remember this may slightly affect points value.

Bonus; We added grilled corn on the cob to our meal.  This is really quick and easy.  Wrap a corn cob, cleaned of leaves and silk, in aluminum foil with 1 teaspoon sized pat of butter. Place on grill over indirect heat for about 30 minutes, turning occasionally. Grilled corn, 7" cob, with 1 tsp of butter is 2 points.

Enjoy the weather, enjoy the meal and please come back.

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