For many people Memorial Day weekend is considered the official start of the grilling season.  Folks are digging our their grills, locating their tongs and spatulas, exchanging propane tanks, and purchasing charcoal in anticipation of the coming weekend.  For many of us this will be the first three-day weekend in a long time and with warmer weather it is a natural that everyone is ready to get outside and grill.  I however am one of those crazy people who insist on grilling year-round.  Like the postal motto, neither snow nor rain nor heat nor gloom of night keeps me from my grill, and over the years I have found there is almost nothing that can not be prepared on the grill.

While I do love a good burger and always enjoy a brat there are so many options for grilling I thought this coming holiday weekend would be a good reason to share some of my favorite things to grill.  So get your charcoal stocked or your tanks filled and enjoy some time with your family and friends.  Fire up the grill and cook with confidence and know what ever you decide to prepare you will make it memorable.

Grilled Romaine Salad

Grilled Pineapple & Cucumber Salad

Blue Cheese & Bacon Stuffed Onion

Crab Stuffed Jalapeno Poppers

Cedar Plank Salmon

Rosemary Lemon Chicken

Island Style BBQ Chicken

Wisconsin Style Beer Brats

Grilled Filet of Beef

Beer Can Chicken

White BBQ Chicken Shish Kebab

Rosemary Lemon Cheesecake

Smoking in your Gas Grill

I also hope this weekend that everyone will take some time to remember the reason for this holiday, the memory of the countless men and women who have gave their lives during active military duty as well as those who currently serve.

Fort Logan National Cemetery, Denver Colorado

Combinations of textures and flavors make this grilled pineapple and cucumber salad not only a treat for the eyes, but a delight for the tongue. The perfect dish for your next backyard barbecue or luau, this salad hits all the right notes.

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Grilled Pineapple & Cucumber Salad

Combinations of textures and flavors make this grilled pineapple and cucumber salad not only a treat for the eyes, but a delight for the tongue. The perfect dish for your next backyard barbecue or luau, this salad hits all the right notes.

Course Salad, Side Dish

Cuisine Hawaiian, Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Ingredients

• 1 small pineapple halved
• 1 large cucumber seeded and diced
• 1 red hot pepper Thai chili, jalapeno, seeded and diced
• 1 small red onion diced
• 3 Tablespoon mint rough chopped
• 3 Tablespoon cilantro rough chopped
• 3 Tablespoon fresh lime juice
• 1 Tablespoon sugar
• ½ teaspoon salt
• fresh pepper
• 1 - 2 teaspoons minced garlic optional

Instructions

• Cut pineapple in half with a sharp knife.
• Using a paring knife, carefully remove the core from one half. With a melon-baller hallow out to create a serving bowl and set aside.
• Trim the top and the outer layer off of the other half and removed the core, keeping the fruit in a large piece.
• Heat grill to medium. Place the pineapple bowl face down on the grill for about 5 minutes or until grill marks have formed on the top.
• Grill the large pieces of pineapple for about 5 minutes on each side or until slightly tender. Allow the pineapple bowl and grilled fruit to cool.
• Seed and dice cucumber and pepper and place in a large mixing bowl.
• Dice pineapple and onion and add to the mixture.
• Rough chop the mint and cilantro and toss with the salad.
• In a small bowl, whisk together lime juice, sugar, and salt & pepper. Pour over salad and toss to coat.

Serve

• Spoon into pineapple bowl. Refill the bowl as needed.

Notes

Use 2 tablespoon of fish sauce and 1 tablespoon of lime juice for the dressing to give this a Thai twist.