Tuesday, August 19, 2014

I'm being interviewed over at The Diamond Mine of Christian Fiction


Want to know more about me and my writing adventure? 
Good News!! 
I'm up on The Diamond Mine Blog today. 
My answers are ready! Are you? :)

The Diamond Mine of Christian Fiction: A Big Howdy to Author-to-be, Megan Besing!: I am uber excited to introduce to you, author-to-be, Megan Besing. Although we usually have established writers here on the Diamond Mine, I...

Friday, August 8, 2014

Grilled Marinated Pineapple

Recipe:
Easy Grilled Marinated Pineapple


In honor of Susan May Warren’s newest release in the Christiansen Family Series: When I Fall in Love, I wanted to share how my own family often eats pineapple.


This treat can be cooked on your grill at home, or it is also an easy camping side dish when cooked  over a fire using an iron rack.  






Remove the top, bottom, and sides of your pineapple. Don't be like me. Use a sharp knife. It will make this process a lot easier.







Then I like to use my pineapple cutter (which is the same thing as my apple slicer.) *Note to self* Do use on a hard surface, but don't bang the cutter and pineapple down against the counter...juice will splash everywhere. :)




With a knife finish slicing the pineapple into large chunks.







In a large one gallon Ziploc bag, pour one can of coconut milk (Often found in the baking aisle of the grocery store near the evaporated and condensed milks.) Add 1/4 cup of brown sugar to your sliced pineapple. Seal bag, gently message bag until everything is mixed. Then place bag into the fridge. You of course can use a bowl or dish to mix up the three ingredients. I just find the gallon bags handy. :)












After two hours, I placed the marinated pineapple onto skewer sticks.
You may also marinate for longer if you choose. When we use this recipe camping, I cut everything up the night before we leave. Marinate it,  (make sure to keep the bag inside the cooler or fridge) and cook it over the fire the next day.







Cook on a preheated grill for about 10 minutes, or until heated through. Remember to flip sides. You don't want the pineapple to get too crispy. Sometimes we pour the leftover coconut milk/brown sugar mixture over the cooking pineapple. But today we didn't.






Remove from skewers and enjoy.
If our family is in a sweet tooth mood, then the hot, cooked pineapple chucks would be sprinkled with brown sugar on the plate.










Of course, a fresh pineapple can be replaced by canned. You don't need skewer sticks either if you try this recipe using the canned pineapple slices.








Let me know what you think of our Grilled Marinated Pineapple!

Hawaiian Chef Showdown Challenge


If you enjoyed this recipe, and have already tried my ham gravy, have I told you about my chickens adventure?

with love and prayers,
Megan Besing

www.meganbesing.com