Chill out with these boozy summer ice pops based on your favorite tiki cocktail: the mai tai! With a unique slushy consistency (thanks to the ample amounts of rum), they’re exactly what you need to beat the summer heat! Whether you call them ice pops, otter pops, freezies, or Zooper Doopers (hello friends from down […]
Chill out with these boozy summer ice pops based on your favorite tiki cocktail: the mai tai! With a unique slushy consistency (thanks to the ample amounts of rum), they’re exactly what you need to beat the summer heat!
Whether you call them ice pops, otter pops, freezies, or Zooper Doopers (hello friends from down under!) one thing is for sure: these refreshing summer treats are sure to make you smile. Especially when booze is involved (these aren’t your childhood ice pops, that’s for sure!)
Folks, it’s hot.
Like, really, really hot.
There are a few other recipes I’ve been working on, but they all seem to require the oven, which is the last thing I want to do in this unbearable heat. So you may have to wait a bit for those perfect M&M cookies and that unreal blueberry cream cheese coffee cake (but they’re coming, I promise!)
In this kind of heat what I really want to do is stick my head in the freezer. But since that’s not exactly energy efficient, these slush pops are the next best thing.
With a unique slushy consistency (thanks to the ample amounts of rum), these cocktail-inspired treats are a grown up version of the classic ice pops from your childhood. They’re made with pineapple, orange, and lime juice, plus a healthy dose of rum, and some orgeat (a fragrant almond syrup), all frozen together in one deliciously refreshing treat.
Mai Tais are one of my favorite summer cocktails.
A classic mai tai features a blend of rums, orange liqueur, lime juice and orgeat (a fragrant almond syrup). It’s bright and fruity and oh-so-refreshing, which made me think it’d be a perfect candidate to be pop-ified.
Summer is almost here!! Kick off the summer grilling season this Memorial Day with these super delish BBQ Chicken Kebabs. They’re sweet, savory, and tangy with a little tropical pineapple twist. 🍍 They’re super easy and you can get all the ingredients plus some fresh summer sides to make it a meal in one quick and efficient trip to ALDI, so you can spend more time out enjoying that summer weather. 😎
What Are Chicken Kebabs Made Of?
These BBQ Chicken Kebabs are made with just a few super simple ingredients. They’ve got seasoned chunks of chicken breast, fresh-cut pineapple, red onion, BBQ sauce, and a few fresh green onions for garnish. They’re light, fresh, and perfect for the summer BBQ season!
What to Serve with Chicken Kebabs
I served up my BBQ Chicken Kebabs with all the classic summer BBQ sides like potato salad, macaroni salad, potato chips, and ice-cold beer, all of which I was able to pick up at ALDI along with the ingredients for the kebabs in one quick shopping trip. I also spotted some mango pico de gallo and had to grab that, too, because I thought that would go great with the pineapple on the kebabs!
When all was said and done, I was able to get all the ingredients for this summer BBQ feast at ALDI (minus a couple of pantry staples) for only $34.60! Now do you see why I’m so obsessed with ALDI?? And if you are up for making your own sides, ALDI has the high-quality ingredients to make those from scratch, too. But hey, it’s summer, so I’m taking it easy and buying a couple of those pre-made items. 😉 Here’s a breakdown of what I bought (prices may vary by location):
Simply Nature Organic Chicken Breasts $8.21
Fresh Pineapple $1.99
Red Onions $2.29
Green Onions $0.95
Burman’s Original BBQ Sauce $0.95
Park Street Deli Mustard Potato Salad $3.69
Park Street Deli Macaroni Salad $3.69
Park Street Deli Mango Pico de Gallo $3.19
Clancy’s Kettle Chips $1.65
Holland Lager 1839 $7.99
And I have so many leftovers! 🙌 Seriously, don’t sleep on ALDI. They’ve got you covered for summer with high-quality ingredients, low prices, and a streamlined shopping experience.
Do I Need a Grill?
You can cook these chicken kebabs on an outdoor grill or inside using a grill pan. Cast-iron grill pans that sit on top of your stove’s burners make a really great alternative to outdoor grills, but they can get smoky, so make sure to turn on your exhaust fan! :)
What Kind of BBQ Sauce is Best?
I used Burman’s Original BBQ Sauce from ALDI, but you could have fun and change up the flavor of these kebabs by using just about any flavor of BBQ Sauce. ALDI also had some great regional Burman’s BBQ sauces (Memphis, Texas, Kansas City, and Carolina), or you could opt for a different flavor like a honey BBQ sauce, smoky BBQ sauce, or even a spicy sauce.
BBQ Chicken Kebabs
These easy and delicious BBQ Chicken Kebabs combine chicken, pineapple, onion, and BBQ sauce for a fresh and easy summer BBQ main dish.
Cut the red onions into 1-inch squares. Place the red onion in a bowl, drizzle with 1 Tbsp cooking oil, and toss to coat.
Cut the pineapple into 1-inch cubes.
Cut the chicken breast into 1-inch cubes, then place the chicken pieces in a bowl. Drizzle 1 Tbsp cooking oil on top, then add the smoked paprika, sweet paprika, garlic powder, salt, and pepper. Toss the chicken until it is well coated in oil and spices.
Build your kebabs by adding pineapple, onion, and chicken to skewers, alternating as you go. I got ten skewers, but the yield will vary depending on the length of your skewers and size of your pieces.
Heat a grill or grill pan over medium. Once hot, add the kebabs and cook for a few minutes on each side.
When the kebabs are almost cooked through, brush them on all sides with BBQ Sauce. Cook the chicken kebabs for a minute or two more on each side, or until the chicken is cooked through and the BBQ sauce is slightly caramelized.
Sprinkle the sliced green onions over top just before serving.
How to Make BBQ Chicken Kebabs – Step by Step Photos
Cut one large or two small red onions into 1-inch pieces. Place them in a bowl, drizzle with 1 Tbsp cooking oil, then toss to coat.
Cut one pineapple into 1-inch chunks. If you need help learning how to cut pineapple, check out my tutorial on How to Cut a Pineapple.
Cut two boneless, skinless chicken breasts (about 1.3 lbs. total) into one-inch pieces.
Drizzle 1 Tbsp cooking oil over the chicken, then add 2 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper. Toss until the chicken is well coated in oil and spices.
Build your chicken kebabs on skewers by alternating between the pineapple chunks, onion, and seasoned chicken.
Heat a grill or grill pan over medium. Once hot, add the kebabs and cook for a few minutes on each side. Once the kebabs are mostly cooked through, brush them on all sides with BBQ sauce. Cook for a minute or two more on each side, or until cooked through and the BBQ sauce is caramelized.
Sprinkle sliced green onion over the kebabs just before serving. Enjoy with all your favorite BBQ Sides! …And don’t forget, ALDI has everything you need to keep you eating good all summer without breaking your budget!
If you are looking for a creamy Ginger Carrot Sweet Potato Soup, take a look it this vibrant orange, spicy, but sweet cream soup. You can make it within 30 minutes following a couple of simple steps. We love to serve it with some charred pineapple skew…
If you are looking for a creamy Ginger Carrot Sweet Potato Soup, take a look it this vibrant orange, spicy, but sweet cream soup. You can make it within 30 minutes following a couple of simple steps. We love to serve it with some charred pineapple skewers. We love a creamy veggie soup like this...
Homemade Chicken Fajitas Fajitas are one of our all-time favorite Mexican meals. We love ordering sizzling fajitas when we go out to eat at our favorite Mexican restaurant, but since we don’t go out to eat that much, we decided to bring the fajit…
Homemade Chicken Fajitas Fajitas are one of our all-time favorite Mexican meals. We love ordering sizzling fajitas when we go out to eat at our favorite Mexican restaurant, but since we don’t go out to eat that much, we decided to bring the fajita party home! These homemade Chicken Fajitas are easy to make in…
Each bite of this pineapple salsa recipe is an explosion of sweet, savory, salty and spicy! Eat with chips or spoon over grilled fish.
Need an appetizer to impress? Try this Pineapple Salsa! It’s one of the best ways to use a fresh pineapple (other than eating it in chunks off the cutting board, of course). The zing of the lime and heat of the jalapeno are the ideal pairing for this sweet fruit. Grab a juicy, ripe pineapple for this one: scoop it up with chips and each bite is an explosion of sweet, savory, salty and spicy.
Ingredients in pineapple salsa
Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces that can be made with or without tomatoes. The most popular is the classic tomato salsa, but some of the more interesting salsas are spins with alternative ingredients like mango salsa or peach salsa.
There are many variations on pineapple salsa, depending on the cook. But it often follows the template of a mango salsa and includes the following ingredients:
Red pepper or tomato
How to cut pineapple
The most time spent in this pineapple salsa is cutting the pineapple! In fact, this salsa recipe does require quite a bit of chopping. It may feel like it takes forever, but it’s worth it! The most challenging part is how to cut a pineapple. Here’s the easiest way to tackle this spiny fruit (or see the video below):
Place upside down 30 minutes (optional): Use a large chef’s knife to cut off the top of the pineapple. Turn the pineapple upside down and place it on a plate; allow it to rest 30 minutes. Since pineapples are stored stem side up, gravity makes the juices run to the bottom. Resting the pineapple upside down for 30 minutes helps the juices to run back down and distribute for evenly juicy pieces.
Slice off the skin: After 30 minutes, cut off the other end of the pineapple. Remove the skin of the pineapple by slicing it off, following the shape of the pineapple.
Cut into quarters and remove the core: Slice the pineapple in half lengthwise. Lay down each pineapple half on the flat cut side, and cut it in half lengthwise again. Remove the core by cutting it out at an angle.
Cut chunks, then dice: Slice each quarter in half lengthwise, then turn it and slice in the other direction to create pineapple chunks.
Make a double batch for a crowd
This pineapple salsa recipe makes 2 cups, which is about 4 small servings or 2 medium servings. If you’re serving a crowd, you’ll want to double the recipe for a party-sized batch! This will use approximately an entire fresh pineapple.
The reason we didn’t make the recipe for these quantities? Well, it does take quite a while to finely dice an entire pineapple. It’s also easy to press the 2x button in the recipe below to double the quantities!
Ways to serve pineapple salsa
The best way to serve pineapple salsa is simply with chips, in our opinion. Even better, make it with warm, salty homemade tortilla chips! Here are our top ideas for how to serve pineapple salsa:
Remove the stem, seeds, and ribs of the jalapeño pepper and mince half of the pepper. For a spicier variation, add the seeds and/or the other half of the pepper.
Mix all ingredients together, then add the lime juice and kosher salt. Taste and add a few pinches sugar if desired to bring out the flavor of the pineapple (depending on the ripeness of the fruit). Serve immediately with chips, or wait 5 minutes to let the flavors meld. Also serve over grilled fish, or with shrimp or chicken.
*Double these quantities for a party-sized salsa (and allow ample time for chopping!). Press the 2x button for an easy way to double the ingredients.
Are you ready for the ULTIMATE ice cream dessert? The king of all ice cream sundaes? I sure hope so because today we are making Banana Splits. I love ordering a banana split when we go out for ice cream, but banana splits are easy to make at home and S…
Are you ready for the ULTIMATE ice cream dessert? The king of all ice cream sundaes? I sure hope so because today we are making Banana Splits. I love ordering a banana split when we go out for ice cream, but banana splits are easy to make at home and SO fun, especially during the…
What started as a summer panzanella salad magically morphed into the most zingy, fresh, delicious, creamy summer salad on the block. We swapped bread croutons for super flavorful Crispy BBQ Chickpeas (optional but recommended), which add plenty of plan…
What started as a summer panzanella salad magically morphed into the most zingy, fresh, delicious, creamy summer salad on the block. We swapped bread croutons for super flavorful Crispy BBQ Chickpeas (optional but recommended), which add plenty of plant-based protein and fiber. And we skipped the greens and went straight for a rainbow of fresh chopped veggies and fresh pineapple for maximum flavor.
The dressing is shockingly simple and delicious: Just lime juice, tahini, coconut aminos, salt, and pepper.
I’ve been totally obsessed with the salty-sweet-spicy flavor combo lately. Ever since I fell victim to a Facebook ad selling some chili-coated sour patch kids (yes, they were awesome). So I was totally delighted when I decided to throw together the gochujang in the back of my fridge with some pineapple from my freezer, and a fresh cucumber, and it tasted exactly like the chili gummies! But like, with actual fruit and vegetables instead of candy. Haha! Needless to say, this Spicy Pineapple Cucumber Salad is a HIT.
What is Gochujang?
Gochujang is a centuries-old Korean chili paste made with chili peppers, rice, soybeans, and salt (check this article for a really extensive history and detail of this awesome sauce). It has a salty-spicy-umami flavor that kind of reminds me of a spicy version of miso. The flavor profile is so unique and so delicious, and I couldn’t be happier about the fact that it’s really trending in the U.S. right now because that means it’s fairly easy to find in major grocery stores. My local Kroger store has about five or six different brands on the shelf!
P.S. Gochujang stays good in the fridge for a really long time, so don’t worry about needing to use up the whole container right away. Here are some other recipes I’ve made using gochujang, if you need some inspiration.
Fresh or Frozen Pineapple?
I used frozen pineapple this time around because I had it on hand, but fresh would work just as well. Canned pineapple (in juice, NOT syrup) might work in a pinch, but it tends to be a lot sweeter and not quite as bright in flavor as fresh or frozen, so it’s definitely not my first choice for this recipe.
This particular flavor combination has a lot of flexibility, so I think there is a lot of room for substitution. Here are some ideas:
Pineapple: You can use mango, cantaloupe, or even watermelon in place of the pineapple.
Cilantro: If you can’t do cilantro, you can either leave it out or try adding some green onion for a little fresh kick.
Gochujang: If you can’t find gochujang, Tajín seasoning actually makes a really good substitute. It has a really similar salty-spicy flavor profile. It is a powder instead of a paste, but will mix into the dressing all the same. Use about 1 tsp Tajín and add more to your liking.
How to Make Spicy Pineapple Cucumber Salad – Step by Step Photos
Thaw ½ lb. (about 2 cups) pineapple chunks. Chop one cucumber (about 3 cups) into pieces roughly the same size as the pineapple. Roughly chop about ½ cup cilantro. Place the pineapple, cucumber, and cilantro in a bowl.
In a bowl, stir together 1.5 tsp gochujang, 3 Tbsp rice vinegar, and 1 Tbsp sugar until everything is dissolved.
Pour that “awesome sauce” over the pineapple, cucumber, and cilantro in the bowl, then give it a good stir.
You can either eat your salad immediately or let it marinate for a while. The salad will stay good in the fridge for 2-3 days, but the fruit and vegetables will get softer the longer they marinate. Make sure to give it a good stir each time just before serving to redistribute the dressing!
These grilled chili lime chicken tacos are loaded with smoky, charred flavor! They’re also topped with a grilled pineapple avocado salsa that is incredible. Throw on some cotija cheese, pickled onions and you’re good to go. Chili lime chicken tacos are the star of the show today! Orrrrr maybe, the grilled pineapple avocado salsa is […]
These grilled chili lime chicken tacos are loaded with smoky, charred flavor! They’re also topped with a grilled pineapple avocado salsa that is incredible. Throw on some cotija cheese, pickled onions and you’re good to go.
Chili lime chicken tacos are the star of the show today!
Orrrrr maybe, the grilled pineapple avocado salsa is the star of the show. Make a bowl of that and pass the chips please!
Actually, the real star of this show is Tajin! I love using Tajin seasoning for just about anything – all my meats, roasted vegetables and even the rim of a margarita (when I can drink them, haha). Today, the chicken marinates in Tajin and tastes like heaven.
If you haven’t tried Tajin before, it’s not overly spicy. I don’t love a ton of heat and I find it to be more like chili powder mixed with fresh lime. The lime flavor is so fantastic here!
If you can’t find Tajin or would prefer something else, I’ve also found chili lime seasoning at Target and Trader Joe’s before too. If neither of those options work either, you can make your own! I suggest combining chili powder, a bit of salt and pepper, garlic powder and fresh lime zest. It will taste fantastic.
After the chicken takes a little Tajin soak, I grill it for even more smoky, charred flavor. It’s divine!
At the same time, I grill some pineapple spears too. If you’ve been around this blog long enough you probably remember back in 2009 when I had an obsession with fruit salsa. I mean, I still do have an obsession with fruit salsa! I’ve probably made just about every version of fruit salsa there is. Almost.
In this case, I wanted to do a smoky grilled pineapple, which in turn would caramelize ever so slightly and that would bring out the sweetness. Combine that with some creamy avocado and spicy jalapeño. And a few classics like red onion and cilantro and lime.
Oh my WORD.
You will love this salsa so much. Seriously considering just eating it with a spoon and calling it a salad. I mean, that would work, right? (more…)
I know, I know: We’re still in a global pandemic. It’s no time for party-sized cakes. Passover is in three days and those who celebrate it don’t want to be tempted by forbidden baked goods. But it had been so long since IR…
I know, I know: We’re still in a global pandemic. It’s no time for party-sized cakes. Passover is in three days and those who celebrate it don’t want to be tempted by forbidden baked goods. But it had been so long since I’d made a towering and abundantly festive layer cake and ever since spotting this hummingbird cake in Zoë François’s fantastic — like, just go buy it right now, you are in for a treat — new cookbook, Zoë Bakes Cakes, I couldn’t think about anything else. It feels forward-looking and spring-celebrational. It is deliciously warm and happy, almost defiant, planning for a brighter year ahead, no matter what the one before it looked like. And so I went all in and made a three-layer celebration cake and flung slices off with friends and neighbors and have absolutely no regrets, except for the fact that it’s gone now.