Community Magazine June 2014

Summer is finally here and that means BBQ season is underway! Time to get out of the kitchen and fire up that grill. This dish is one of my favorite emergency go-to dinners because it’s really fresh, low in fat, high in flavor and can be done start to finish in about 45 minutes. The heat of the grill caramelizes the sugar in the pineapple and turns it into something extra special. Grilled pineapple also makes a great dessert on its own! INGREDIENTS: • 3 lbs. Boneless Skinless Chicken Breast • ¼ Cup Vegetable Oil • ½ Cup Orange Juice • 1 tbsp. Curry Powder • 2 tsp Kosher Salt • Pinch Black Pepper • 1 Pineapple - peeled, halved and sliced DIRECTIONS: 1. Whisk together the oil, OJ, curry, salt and pepper to make a marinade. Place the chicken in a zip-top bag and coat well with the marinade. Refrigerate for 30 minutes (or longer, up to three hours). 2. Remove chicken from marinade and grill on a hot grill until done, about 6-7 minutes per side. Grill pineapple for about 3-4 minutes per side, until it starts browning and you see a nicely defined grill line. MAN KITCHEN in the When I’m cooking for my clients in their kitchens, I always get asked the same question – “So, do you cook at home, too?” OF COURSE I do! And no, it’s not a fancy, high-end dinner party every night. In this space I’m going to share some of my personal favorite recipes, which most often consist of simple food, prepared simply. They can be executed with great success by even the most inexperienced home cook! So, get in your kitchen and get cooking! with Chef Elliot Chrem 94 COMMUNITY MAGAZINE Grilled Pineapple Chicken