This is what we had for dinner last night….
Grilled wild salmon fish and threadfin fish with herbs, EVOO and fresh pineapple. It was my first time grilling fish with pineapple and I was amazed with the strong aromatic and fruity flavor the pineapple effused into the fish meat. When the fish was grilling in the oven, the combined aroma from the pineapple and the fish was drowning me! It smelled heavenly and tasted divine too!
The fish was served with Japanese rice and Japanese rice condiment, grilled sweet corns, cucumbers and cherry tomatoes. It was one of the easiest dinner to whip up ever, with almost zero oil splatter. Well, I had to lightly wipe the oven after use. Tonight’s menu will be grilled chicken with pineapples and I can foresee the girls grinning while they chomp on the delish and fruity chicken drumsticks 😀
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Pieces of pineapple on a kebab also taste great. Grilled peaches, drizzled with honey, on ice-cream..YUM!! Also mashed up pineapple/ asian pear is a great tenderizer for tougher cuts of meat.
Chris, I actually wanted to grill chicken with pineapple cubes and capsicum on bamboo skewers but worried that the kids may eat the splinters from the bamboo, so ditched that idea.
Do they get splinters when they have satay? I usually soak the skewers for 1 hour before preparing the meat/ vegt and BBQ-ing them. My kids have never had any issue and they love anything on a stick!
Chris, the splinters always get stuck onto the meat! I never thought of soaking the wooden skewers, maybe I should the next time. Thanks for the tip!