Mixed Grill with Pineapple
There’s a (very) short time between the last chill rains of May and the hatching of the mosquitoes in Calgary where it’s possible to sit out on the back deck for hours at a time, drinking in the late Spring sunshine without being worried about flying insects and excessive heat. That time of year is also perfect for cleaning out the firepit and putting in some well-seasoned wood for that most timeless of ancient rituals – grilling meats over an open flame. Any combination of meats will do for a Mixed Grill with Pineapple dinner – especially if you let them marinate in some kind of savory, sweet or spicy sauce for a few hours while you’re out there reading or dozing. And the pineapple – skewered, dusted with sugar for a nice caramel crunch – makes a perfect, sunny dessert. Here’s how ours turned out:
- 6-8 pork rib-end chops (these have a nice marbling of fat in them, which always lends to delicious tenderness when you grill)
- 4 souvlaki chicken sausages (Spolumbos makes amazing sausages, of several different flavors, right here in Calgary – and they’re all Gluten Free – but use whatever you have on hand)
- 3-4 cups of fresh pineapple, cut into bite-sized chunks, and skewered.
- 2-4 tsp white granulated sugar
Marinade for the Pork Chops:
- 2 tbsp Thai red chili paste (Thai Kitchen makes a nice GF version)
- 4 tbsp rice vinegar
- 2 tbsp sesame seed oil
- 2 tbsp nuoc mam or Thai fish sauce
Marinade for the Sausage:
- Half a bottle of Kraft Calorie-wise Balsamic Salad Dressing
- Earlier in the day, blend the ingredients for the Pork Chop marinade in a glass bowl that can be covered. Put the pork chops in there, turning them over and pressing them into the marinade so that they are well-covered. Cover the bowl and put in the fridge for as many hours as you can before grilling.
- Put the balsamic dressing into a glass, coverable bowl. Make diagonal slices in the skins of the sausage, and put them into the marinade, turning them and pressing them down to get maximum coverage. Cover and put into the fridge with the pork chops.
- Light a fire in the fire pit, and allow it to burn down to hot coals.
- Cover a grill with heavy-duty foil. You could do this over an open flame, but if you prefer a less charred supper, do it this way.
- Place the grill over top of the coals (when you’re ready to grill)
- While the fire is burning down to coals, skewer the pineapple onto long skewers. Place on a long piece of foil, and sprinkle with sugar. Fold the foil to cover the skewers.
- When the fire is ready, place the meat and pineapple skewers on the foil-covered grill. Grill both sides of the meat and pineapple until done and golden brown – approximately 6-8 minutes per side.
Serve with steamed rice, or a baked potato. Mixed Grill with Pineapple works with just about any combination of meat and sausage, with any marinade you can imagine. Enjoy insect-free summer while it lasts…