Dinners

Recipe—Grilled Hawaiian Sticky Chicken & Pineapple

Grilled Hawaiian Chicken & Pineapple

Aloha! Summer is coming to a close and most vacations are currently on hold. So if you can’t get to a tropical island, then let’s bring the island life to you!

Back in April when we were about a month into sheltering in place at home, my family and I came up with an idea to do a weekly family theme night. We were doing them every Friday just so we had something fun to look forward to at the end of the week. The first one we did was a Tropical Beach Party. The primary focus of our theme nights was our menu but we found lots of other fun details to incorporate. We ended up watching Lilo and Stitch while sprawled out on beach towels on our living room floor.

For this specific dinner I made my Grilled Hawaiian Sticky Chicken and Pineapple. It was so good! The key is definitely marinating the chicken for the entire day to really let all those flavors soak into the meat. You get this delicious combination of salty, sweet, and smoky. Cooking it low and slow on the grill gives the chicken and pineapple a nice caramelized exterior and then you brush them with honey at the end so you end up with this sweet sticky exterior that brings out so much flavor. The pineapple manages to get even sweeter and even picks up a bit of a smoky flavor from the grill. My mouth is literally watering just thinking about it. I served it up with some of my Tropical Macadamia Nut Ricewhich is packed with island flavors of toasted coconut and macadamia nuts. If you really want to take this meal to the next level then break out the blender and try my Best Ever Piña Coladas. So, for now, home may not be as good as Hawaii but at least with this meal, the only thing you will be missing is the sand between your toes.

Grilled Hawaiian Chicken & Pineapple

Note: The trick with grilling this recipe to is to do it over a lower indirect heat and making sure not to have it directly over the heat source. The glaze can easily burn if you try and cook it hot and fast. If you are not the grilling type then you can absolutely cook it in a pan on the stove top.

INGREDIENTS
4 chicken breasts
1/4 c pineapple juice
1/4 c soy sauce
1/4 c brown sugar
3 tbsp ketchup
1 tbsp garlic, minced
2 tbsp olive oil
fresh pineapple, cut into long spears
1/4 c honey
green onions, chopped

STEPS

  • In a small bowl whisk together the pineapple juice, soy sauce, brown sugar, ketchup, garlic, and olive oil.
  • Place the chicken and marinade in a large Ziploc bag and mix to ensure all the chicken breasts get covered with the marinade.
  • Marinade in the refrigerator for 2–24 hours.
    About 30 minutes before cooking, remove the marinated chicken from the bag and place in a shallow dish. Allow the chicken to rest at room temperature for about 30 minutes before grilling.
  • Preheat the grill to 350º.
  • Add the chicken to the grill making sure you cook it over indirect heat. (See above note.)
  • Cook the chicken for 7–10 minutes per side or until the internal temperature reaches 160º.
  • During the last 10 minutes of the chicken cooking, add the pineapple spears to the grill also making sure to cook it over indirect heat.
  • Turn the pineapple every 2–3 minutes making sure to get some nice grill marks on them.
  • When the chicken and pineapple are done, transfer them to a serving dish and lightly brush with the honey, and sprinkle with the green onions.
Beverages

Recipe—Strawberry Sangria

Recipe—Strawberry Sangria

We have had a hot streak out here in California with every day last week being over 100º and being that it is strawberry season I figured it was time to whip up a batch of refreshing sangria using some of my favorite seasonal fruit! This sangria is so perfect for sipping on in this summer sun. It is light, refreshing, and ridiculously easy to make! You just stir together a bottle of wine, some silver rum, a little sugar, and a splash seltzer. You can certainly make it and drink it right away but I like to let mine sit in the fridge for about an hour so that the wine really takes on those strawberry flavors. Mmmm…mmm… tastes like summer in a glass!Recipe—Strawberry Sangria

And if you like this recipe then be sure to also check out my Red Wine Sangria or Summertime White Sangria.

Notes: 

  • If you are watching your carbs or don’t like drinks that are too sweet, feel free to leave out the sugar all together. I made it that way the other day and it was still delicious! You get lots of natural sweetness from the fruity wine and fresh strawberries.
  • For the white wine I used Pomelo’s sauvignon blanc (one of my favorite summer wines). It has a nice refreshing grapefruit flavor. Anything with citrus notes will give you wonderful results. I recommend using a pinot grigio, rosé, or sauvignon blanc for this recipe. Something fruity and light.

INGREDIENTS
750 ml bottle of sauvignon blanc (see above note)
1/3 c silver rum
1/4 c sugar
1 lemon, sliced
2 c fresh strawberries, sliced
1 1/2 c seltzer

STEPS

  • Pour the wine, rum, and sugar into a large pitcher.
  • Stir until the sugar is dissolved.
  • Add the sliced lemons and strawberries to the pitcher and refrigerate until ready to serve.
  • Add the seltzer right before serving.
  • Pour over ice and enjoy!

 

Sweet Treats

Recipe—Strawberry Cream Crumb Bars

Recipe—Strawberry Cream Crumb Bars

It’s summertime and I have strawberries on my mind! I could eat strawberry anything but these Strawberry Cream Crumb Bars are really something else. Growing up I loved loved LOVED those strawberry shortcake frozen dessert bars that have the crumbly shortbread coating on the outside. Anyone else ever have those? This simple recipe is those embodied in a dessert bar. Crumbly buttery cookie exterior with a sweet and creamy center. These are a perfect summer treat that everyone will love!

Note: These are delicious with any flavor of pie filling so feel free to use your favorite! These cut great with a pizza cutter when cooled. 

INGREDIENTS
1 c brown sugar
3 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c butter, melted
1 c sour cream
1/2 c sugar
2 eggs
1 tsp vanilla
2 c strawberry pie filling

STEPS

  • Preheat oven to 375º.
  • Line a 9” x 13” baking dish with foil and spray with some nonstick cooking spray.
  • In a medium mixing bowl, stir together the brown sugar, flour, baking soda, baking powder, and salt.
  • Drizzle the melted butter over the dry ingredients and stir to combine. (The dough should be crumbly.)
  • Set aside 1 1/2 cups of the crumbly dough for the topping and press the remaining dough edge to edge into the bottom of the foil lined baking dish.
  • In a separate bowl, whisk together the sour cream, sugar, eggs, and vanilla until evenly combined.
  • Spread the cream filling over the crust.
  • Place dollops of the strawberry pie filling over the cream.
  • Using a spoon, gently swirl the pie filling and the cream together making sure not to over mix.
  • Sprinkle the remaining dough crumbs over the top evenly.
  • Bake for 25–30 minutes or until the tops begin to brown and the center is set.
  • Allow the bars to cool completely in the baking dish.
  • Once the bars have cooled, lift the bars by the foil out of the baking dish, transfer to a cutting board, and cut into squares.
  • Store the bars in the fridge until ready to serve.
Beverages

Recipe— Knock You Off Your Saddle Lemonade

Knock You Off Your Saddle LemonadeA couple of weeks ago for my Family Theme Night—Country Hoedown I mentioned that I made a big pitcher of Knock You Off Your Saddle Lemonade. It was exactly what I needed at the end of the week. This grown-up version of lemonade has a little hint of ginger, the perfect amount of bubbles, and then of course a nice vodka kick. It was so refreshing! It makes a generous amount so I actually ended up delivering mason jars to the doorsteps of some of my favorite local moms on that Friday night. Pretty sure we all needed it and I may or may not have had a few glasses myself that night as well.

Since the recipe makes a whole pitcher, it is perfect to sip on throughout a warm summer day in the garden or by the pool, or to serve up at your next BBQ.

Note: If you want to make this ahead of time, combine the ginger water, lemonade, and vodka in advance but hold off on adding the ginger ale, sliced lemons, and ice to the pitcher until right before serving. You don’t want it getting watered down or for your ginger ale to go flat.

INGREDIENTS
small piece of fresh ginger (about 2″ in length), peeled and thinly sliced
2 c water
1 can (12 oz) of frozen lemonade concentrate, thawed
4 1/2 c ginger ale
1 1/2 c vodka
lemon slices
ice

STEPS

  • Put the sliced ginger and water in a small saucepan and bring to a boil.
  • Cover the saucepan and remove from heat.
  • Allow the water and ginger to steep for 30–45 minutes.
  • Remove the ginger and set the ginger flavored water aside.
  • In a large pitcher, combine the ginger water, lemonade concentrate, ginger ale, and vodka and stir well.
  • Add in the lemon slices and a generous amount of ice.
  • Serve and enjoy!
Family Theme Nights

Family Theme Night—Country Hoedown

Family Theme Night—Country Hoedown

Yee haw! It is time to round up the family for another installment of Family Theme Night. This week I am giving you all the deets you need to throw together a Country Hoedown for the family. Until I sat down and started planning out our own menu for a western themed feast, I had NO idea how many recipes I actually had on my blog that leant themselves to this theme. A western theme is always a great reason to fire up the BBQ but if you are not the grilling type, or you want something that can be done in the kitchen, don’t worry! I still have so many great recipes for you to try. Just check out the fabulous list I compiled for you below.

Family Theme Night—Country Hoedown

For our western night we had fun doing target practice with Nerf guns and playing cards. We sipped on good ol’ fashioned root beer and drank Knock You Off Your Saddle Lemonade (recipe coming soon!) from mason jars. I danced to country music in my kitchen while cooking my Jalapeño Popper Mac N’ Cheese in a cast iron skillet and served it up in a metal pie dish with some of my homemade chili, corn on the cob, and ribs. And then of course finished it off with some cherry pie, because why not. I am still working that meal off but it was so worth it!

Knock You Off Your Saddle Lemonade

Jalapeño Popper Mac N’ Cheese

Country Feast

If you do participate in any of the theme nights please be sure to post your pics and tag me on Instagram @DivaDiCucina and use the hashtag #DivasThemeNight. I would love to see how you and your family incorporate any of the themes and put your own twist on them. Please also share any other ideas you have or links to other country or western themed recipes you enjoy in the comments below.

I hope you have as much fun with this as my family and I!

Family Theme Night—Country Hoedown

FOOD IDEAS
Click on the name of the food item below to be directed to a page with that recipe. Please note some of these link to recipes shared by other awesome food bloggers which will redirect you to their sites.

Appetizers
Bacon Jalapeño Cheese Ball
Bacon Jalapeño Poppers Wrapped in Puff Pastry
Spicy Black Bean Dip
Southwest Turkey Meatballs with Creamy Cilantro Lime Sauce
Western Bacon Jalapeño Poppers

Drinks
Fresh Squeezed Lemonade
Red Wine Sangria
Summertime White Sangria
Western Sling
Root Beer or Sarsaparilla

Main Course
Crock-Pot Pale Ale BBQ Chicken Sandos
Big Ol’ BBQ Meatballs
Oven Roasted Tri Tip with Veggies
Peppercorn Crusted Steak with Bourbon Cream Sauce
Bacon Cheddar Chicken
Crock-Pot Shredded Chicken Jalapeño Popper Sammy
BBQ Bacon Wrapped Pork Chop with Grilled Onions
Pork Tenderloin Sammy with Red Cabbage Coleslaw and Sriracha Sauce
Crock-Pot Ranch Pork Chops
Easy Oven Baked Ribs

Side Dishes
Cracked Corn and Cheese Cornbread Muffins
Chili (The Classic Kind)
Jalapeño Popper Mac N’ Cheese
Broccoli Salad
Classic Macaroni Salad
Crunchy Apple Bacon Coleslaw
Crunchy Pea Salad
Potato Salad
Jalapeño Cheddar Corn Bread Muffins
Macaroni N’ Cheese
Sweet Potato and Black Bean Chili
Loaded Baked Cauliflower

Dessert
Peanut Butter & Jelly Bars
Banana Split Pie
Blackberry Ice Cream
Individual Blueberry Cheesecakes in Mason Jars
Strawberries & Cream Poke Cake
Strawberry Pie
Apple Pie Bites
Individual Peanut Butter Mousse Pies in Mason Jars

 

Always drink your whiskey with your gun hand to show your friendly intentions.

Family Theme Night—Country Hoedown

Salads, Side Dishes

Recipe—Mexican Street Corn Salad

 

Recipe—Mexican Street Corn Salad

I made this salad last month for a final end of summer hoorah BBQ and let me just tell you, it was delish! The olive oil mixed with vinegar and lime juice creates a zesty vinaigrette dressing and just pairs so nicely with the sweetness of the corn and the saltiness of the quest fresco and then don’t forget the smoky flavor from the paprika. It hits all those flavor points your mouth desires.

This recipe goes great with grilled meats or any Mexican dish. Tacos, enchiladas, you name it. It is cheap, easy, and so quick to make. Like really quick. This recipe literally took me 5 minutes from start to finish.

Note: You can make this with fresh corn on the cob or canned. It is great both ways. If you are using fresh corn you will need about 6-8 cobs of corn. Cook them as you normally would, whether that be on the grill or in a pot of water. Then allow the cobs to cool completely and cut the kernels off the cob and prepare the salad as directed. 

INGREDIENTS

3 (15.25 oz) cans whole kernel corn, drained
1 c cherry tomatoes, cut in half
1/2 c green onions, chopped
2 tbsp vinegar
2 tbsp olive oil
2 tbsp lime juice
1/2 c queso fresco, crumbled
paprika

STEPS

  • Place the corn kernels, tomatoes, and green onions into a serving bowl.
  • In a small bowl, whisk together the vinegar, olive oil, and lime juice.
  • Pour the dressing over the corn and stir to coat.
  • Top with the queso fresco and a sprinkling of paprika.
Salads, Side Dishes

8 Must Try Summer Salads

8 Must Try Summer Salads

Summer is the season of BBQs and potlucks and that means delicious side salads are a must! I have compiled my eight favorite salad recipes from my blog including pasta, potato, and even some veggie-based ones. I could eat these for lunch or dinner all summer long. All of these salads will be having your friends and family coming back for seconds!

Asparagus and Feta Salad

Asparagus and Feta Salad
Grilled asparagus tossed in a lemon olive oil dressing and topped with feta cheese.

 

Italian Pasta Salad

Italian Pasta Salad
Rotini noodles and lots of veggies tossed in Italian dressing.

 

Classic Macaroni Salad

Classic Macaroni Salad
A summer classic! Macaroni noodles and crunchy veggies tossed in a creamy dressing.

 

Broccoli Salad

Broccoli Salad
This broccoli salad is the perfect balance of crunchy and creamy, and sweet and salty. Broccoli tossed with bacon, craisins, and sunflower seeds.

 

Crunchy Pea Salad

Crunchy Pea Salad
Peas tossed in a creamy dressing with bacon, craisins, and peanuts.

 

Orzo Pesto Pasta

Orzo Pesto Pasta
One of my all time favorites! Cooked orzo pasta tossed with pesto, cooked zucchini, cherry tomatoes, and feta.

 

Potato Salad

Potato Salad
This potato salad has the perfect amount of creaminess and best of all BACON! Sort of like a loaded baked potato but in a salad.

 

Crunchy Apple Bacon Coleslaw

Crunchy Apple Bacon Coleslaw
Sweet + Salty+Tangy + Crunchy = Delicious and Unique Coleslaw

Dinners

Recipe—Grilled Chili Lime Chicken Tacos with Pineapple Salsa

Grilled Chili Lime Chicken Tacos with Pineapple Salsa

Summer is coming… but the warm weather is already here! Time to fire up the grill!

I love when I can find recipes that are almost all done on the grill so I can keep the kitchen cool during hot months. I may also love recipes like this because it means I do the easy prep work and then the hubby does all the hard work out in the heat at the grill while I stay cool inside with a margarita. It’s all about team work, right? 😉

Okay, onto the dish. Each of these components is delicious on it’s own but when brought together you get some amazing tacos! You have the grilled chili lime chicken which is so tender and has so much flavor, a little zest from the lime paired up with all those delicious seasonings and a tad of heat. Then you have this delicious chunky salsa made up of a sweet caramelized pineapple with a nice smoky flavor from the grilled red pepper and jalapeño. And is if that isn’t enough, (yes, it gets better!) then you add this refreshing avocado crema. Just give me a bag of tortilla chips and I will go to town on that sauce!

Another thing I love about this recipe is how pretty it is! Look at all those amazing colors! I truly love everything about this recipe! I hope you will too.

Chunky Pineapple Salsa

Chunky Pineapple Salsa

Chunky Pineapple Salsa

Note: If you want to cut down on the amount of preparation at dinner time, you can marinade the chicken for as long as 24 hours in advance and the crema can be made up to four hours in advance. Having a chunk of the leg work done in advance makes this a perfect recipe to make for dinner guests. All you have to do is grill the chicken, pineapple, and peppers, and warm up some tortillas.

CHILI LIME CHICKEN INGREDIENTS
1 lb boneless skinless chicken breasts
2 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper
1 tsp brown sugar
2 tbsp lime juice

PINEAPPLE SALSA INGREDIENTS
20 oz can pineapple slices
1/2 red onion, sliced
red bell pepper, deseeded and quartered
jalapeno, deseeded and halved
olive oil
1/4 c cilantro, chopped
1 tbsp lime juice
1/4 tsp ground ginger
1/4 tsp cumin
salt and pepper to taste

AVOCADO CREMA INGREDIENTS
1 avocado
1/2 c sour cream
2 tbsp mayonnaise
1 tbsp lime juice
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp garlic powder

OTHER INGREDIENTS
tortillas
pepperjack cheese, shredded
lime, cut into wedges

STEPS

  • Place the chicken breasts in a large Pyrex dish.
  • Whisk together all the additional chili lime chicken ingredients in a small bowl and slather all over both sides of the chicken breasts.
  • Cover the Pyrex with plastic wrap and set aside to marinade for 30 minutes.
  • While the chicken is marinating, begin preparing items for the salsa. Skewer the red onions and then drizzle them, the bell pepper, and jalapeño with olive oil and set aside with the pineapple.
  • Preheat your grill to 375–425º.
  • Grill the chicken for 8–10 minutes on one side and then flip.
  • Add the pineapple and peppers to the grill and cook for 4­–5 minutes before flipping and then continue to grill them for another 4–5 minutes.
  • Continue to cook the chicken until a thermometer reads 160º when inserted into the thickest part of the meat, the pineapple until it is nicely caramelized, and the veggies until they have some nice grill marks.
  • Transfer everything from the grill to a cutting board and allow it to rest for 5 minutes.
  • While all the grilled items are resting get started on the avocado cream. Add all the crema ingredients to a blender and puree until smooth and well blended, set aside.
  • Chop up the pineapple, onion, and peppers and place them in a bowl.
  • Add the cilantro, lime juice, ginger, cumin, salt, and pepper to the bowl and stir.
  • Chop up the chicken and set aside.
  • Everything is finally ready! Time to assemble the tacos!
  • Heat up your tortillas and top each one with meat, cheese, pineapple salsa, and avocado crema.
  • Devour!

 

Recipe adapted from Carlsbad Cravings.

Salads

Crunchy Apple Bacon Coleslaw

Sweet + Salty+Tangy + Crunchy = Delicious and Unique Coleslaw

I am always looking for new and tasty side dishes to serve up throughout the summer. One day on Pinterest I stumbled upon a recipe for apple bacon coleslaw. I did some more poking around and actually found that there were lots of variations of this type of recipe out there. In true Diva form I pulled from several of the recipes and came up with this one. It, of course, is the best. 😉

Not only did the flavors compliment each other well but so did the textures. Coleslaw usually tends to all be the same consistency but the sweet apples added a really nice crunch to the mix and went so well with the salty bacon and tang from the dressing. I really like to enjoy this dish with some BBQ chicken or ribs for a perfect summer meal.

INGREDIENTS
1/4 c cider vinegar
1 c mayonnaise
1/4 c sugar
1/4 orange juice
2 tbsp lemon juice
2 teaspoons kosher salt
1 tsp pepper
1 fennel bulb, shredded
1 cabbage head, shredded
6 strips of bacon, cooked and chopped
2 green onions, thinly sliced
1/2 c parsley leaves, chopped
4 firm apples, chopped

STEPS

  • In a medium bowl whisk together the vinegar, mayonnaise, sugar, orange juice, lemon juice, salt and pepper until most of the sugar is dissolved.
  • Place the fennel, cabbage, bacon, green onions, parsley, and apples together in a bowl and mix together.
  • Pour the dressing over the coleslaw and toss to coat.
  • Cover and place in the fridge until ready to serve.

 

If you think this recipe looks great then check out these ones too!

Kohlrabi Dill Coleslaw

Crunchy Pea Salad

Broccoli Salad

Appetizers, Dinners

Recipe—Big Ol’ BBQ Meatballs

Looking for a family friendly recipe that both you and the kids will enjoy? Then search no more! Don’t have kids, no worries. Everyone loves these regardless of age! My 4 year old  loves helping to crush all the saltine crackers. I just put them in a zip loc bag and he goes to town with his toy hammer. (Cooking is a family affair in our house.) These big ol’ bbq meatballs are huge on flavor and so easy to put together. The brown sugar in the sauce helps to glaze the balls giving them a nice even coating of the sweet and tangy sauce. Yummy! These are the perfect comfort food as the weather cools off. I served these as a main dish but I could totally see making these smaller and serving them up as a party appetizer. Hope you enjoy these sticky saucy balls as much as I do!

Note: The sauce for these balls ends up being super sticky so I HIGHLY recommend lining your cooking sheets with parchment paper to help with cleanup. Otherwise you are going to have a super sticky glaze all over your baking sheets, which will not be very easy to clean up. If you do not have parchment paper then I recommend spraying your cookie sheets with a nice coating of cooking spray.

INGREDIENTS
2 lb ground beef
small yellow onion, finely chopped
1 1/2 sleeves saltine crackers, crushed
3 eggs
salt
pepper
3 tbsp honey mustard
3/4 c ketchup, divided
1 tsp Worcestershire sauce
3/4 c bbq sauce
3/4 c brown sugar

STEPS

  • Preheat your oven to 400º.
  • In a large bowl combine the ground beef, onions, crushed crackers, eggs, salt, pepper, honey mustard, 1/2 cup of the ketchup, and the Worcestershire sauce.
  • Using your hands combine all the ingredients until well blended.
  • Grab a handful of the meat mixture and roll into 2″ balls.
  • Place the balls on a parchment paper lined baking sheet (see above note) and repeat until you are out of the meat mixture.
  • Bake in the oven for 20 minutes.
  • While the meatballs are baking mix together the remaining 1/4 cup of ketchup, bbq sauce, and the brown sugar.
  • Remove the baking sheet from the oven after 20 minutes and top each ball with a spoonful of the sauce.
  • Place the meatballs back in the oven for another 10 minutes to allow the sauce to melt and coat the balls.
  • Remove from oven and serve.