glaze marinade & sauce

Pepper Jam Grilled Pineapple Recipe

June 2, 2015glaze marinade & sauce, side dishes, entrees, desserts, grillingSheri SpalloneComment

It's grilling season folks! If you've never had grilled pineapple, you're in for a real treat! Grilling brings out the sweet juices in the pineapple, and your taste buds will thank you. I could have stopped there, but I decided to try our pepper jams as a glaze. Oh my goodness, I had the best of both worlds...sweet and spicy.

Ingredients

Oil to lightly coat grill
1 Pineapple, scales removed, and cored (coring is optional)
Cherchies® Cranberry Hot Pepper Jam, Cherchies® Strawberry Hot Pepper Jam, or Cherchies® Cherry Hot Pepper Jam

Preparation

Lightly brush grill with oil. Turn the grill on high and turn down to low after 5 minutes. Remove scales from pineapple with a knife and slice pineapple into 3/4 inch slices.

Coring the pineapple is the next step and completely optional (The core does become tender during the grilling process, which makes it perfectly edible). I prefer to core the pineapple as it's all about the presentation. I use an apple corer I've had for years, but you could easily cut out the core with a knife.

Once the grill is heated, place pineapple slices on the grill and grill for 3-4 minutes (more depending on thickness of the pineapple) on each side. As the pineapple finishes cooking, brush on the pepper jam for that sweet and spicy deliciousness! You could stop with just the grilled pineapple depending on your preference, but then you'd be missing out on a party in your mouth:)

Remove from grill and enjoy! This would be great served with ice cream...hmmm:)

Yum

Melt in Your Mouth Rib Recipe

May 19, 2015entrees, lunch, glaze marinade & sauceSheri SpalloneComment

Ribs glorious ribs! This recipe is so simple and perfect for those busy nights. Just let them slow roast in the oven for hours, and afterwards...yummy goodness!

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Ingredients

Baby back ribs
Cherchies Select Grilling Rub and Seasoning
Brown sugar
Olive oil

Preparation

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Preheat oven to 250 degrees. Place ribs on a large baking pan (for easier cleanup, line cookie sheet with aluminum foil).

Generously season both sides of ribs with Cherchies Select Grilling Rub and Seasoning and brown sugar. No need to measure for this recipe (wahoo!) Make sure to place ribs fat side down in pan.

Cover pan with foil and cook for 4 hours, or until fork tested (a fancy word for using a fork to detemine if the meat is falling off the bone). After about two hours, remove ribs from oven briefly to spoon juices over ribs. Cover and continue cooking.

Remove from oven, allow to sit uncovered for about 5 minutes...then yummy goodness. Mmmm!

Yum

Strawberry Pepper Jam Kabobs Recipes

May 14, 2015entrees, glaze marinade & sauce, lunch, grillingSheri SpalloneComment

Updated 5/24/2023

Summer unofficially begins this weekend, and to me, nothing screams summer fun more than "food on a stick" (popsicles, corn dogs, kabobs, etc.) These quick and easy, tasty Strawberry Hot Pepper Kabobs (featuring Cherchies® Strawberry Hot Pepper Jam and Cherchies® Champagne Mustard) are perfect for kicking off the holiday weekend with your family and friends.

Stay safe, stay well, and enjoy your festivities.

Comment below and let us know if you made these delicious kabobs.

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Ingredients

2-3 Chicken breasts, cut into cubes (more for a crowd)
2 Tablespoons (Tbsp.) Cherchies Garlic Seasoning (Can substitute Cherchies Garlic'n Herbs No Salt Seasoning)
1 teaspoon (tsp) pepper
1 Pineapple cut into chunks (scales removed and cored. For this recipe, I only used 1/2 of the pineapple).
1 pound of cherry or grape tomatoes, washed
2 Tablespoons Cherchies Champagne Mustard (more for a crowd). Like it spicier? try Cherchies Hot Banana Pepper Mustard
1/2 jar of Cherchies Strawberry Hot Pepper Jam (try Cherchies Cherry Hot Pepper Jam, Cherchies Cranberry Hot Pepper Jam, or Cherchies Lem'n Raspberry Marmalade for a different twist)
Cooking spray
Skewers (soaked 30 minutes prior to cooking)
*2 cups of cooked rice seasoned with Cherchies Garlic and Herbs No Salt Seasoning (optional)

Preparation

Soak skewers in a shallow casserole dish 30 minutes prior to cooking.

On a large plate, season both sides of chicken with Cherchies Garlic Seasoning and pepper. Set aside. In the meantime, spray grill with cooking spray, light grill, and turn gril onto high.

While the grill is warming, core and cut pineapple into chunks and cut chicken into cubes. Skewer chicken, pineapple, and tomatoes onto skewers. ( I usually put the vegetables and fruit on seperate skewers, due to the differnt cooking times). Turn grill down to low. Place chicken on grill and cook for a few minutes on each side.

After the chicken has cooked for a few minutes, add the pineapple skewers to the grill, and cook for a few minutes on each side. If you've never had grilled pineapple, you're in for a real treat! All the sugars in the pineapple come to life, for flavors that will make your taste buds tingle.

The tomatoes are the last to enter the grill, since they don't take as long to cook. (They look pretty with grill marks).

While the kabobs are cooking, make the glaze. Combine champagne mustard and pepper jam in a small bowl. As kabobs are finishing cooking, brush half of the glaze onto the kabobs, reserving the rest for the presentation at the end.

Remove chicken, pineapple, and tomatoes from the grill and set aside to absorb all the juices. Serve over rice seasoned with Cherchies Garlic'n Herbs No Salt Seasoning (optional). Brush skewers with remaining glaze. Dinner is served! Enjoy.