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Bacon Wrapped Chicken Bites

21 Comments

It's tailgate season and I am sharing one of my favorite recipes ever, bacon-wrapped chicken bites. I assure you, one-two, three, watch out you may consume the whole bowl before you get it out to your family and friends! My friends, doesn't bacon make everything better? Enjoy tender chicken wrapped in bacon and sprinkled with brown sugar, smoked paprika, and chili powder. Hello, delicious!

This post is in conjunction with #TailgateParty. I received product from a sponsor company to aid in the creation of my recipe. All opinions are mine alone.

Chicken tenders wrapped with bacon and a brown sugar spice

 

I'm celebrating tailgate foods with some of my favorite food bloggers! These tasty bites are amazing as an appetizer or a main dish. Thank you to Ashley, who writes Cheese Curd in Paradise for running this event. Don't forget to check out all the recipes at the bottom of this post. In addition, we have a great giveaway thanks to ThermoWorks, also at the bottom of this post.

Finger foods are the best. Bacon-wrapped chicken bites are a personal favorite of mine. They're so darn delicious.

The chicken is juicy. The bacon, well what more is there to say, bacon is my jam. Then there is the superb topping of brown sugar and spices to make these bites oh so yummy.

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Detox Chicken Zoodle Soup

22 Comments

Chicken Zoodle Soup is the epitome of comfort food, seriously addictive, and better for you. In less than 30 minutes, zoodle soup is ready and it will be a bowl of comfort! You are in for a treat with this feel-good soup.

A side shot of zoodle chicken soup with zucchini zoodles,carrots, and shredded chicken in a decorative blue bowl with red trim

This unbelievably easy Detox Chicken Zoodle Soup is full of flavor from chicken, zucchini, carrots, and parsnips.  Add in ginger and some herbs and this soup is year-round comfort food filled with antioxidants!

Chicken Zoodle Soup

My Healthy Detox Chicken Zoodle Soup is a big bowl of comfort! The soup is full of spiralized veggies: zoodles, coodles, and poodles, (spiralized zucchini, carrots, and parsnips.) Spiralizing veggie names is fun!

My sons are traditional Chicken Noodle Soup guys and they request this version all the time! The ginger and veggies are so good for helping to feel better when the flu is in the house! Ginger, is my go-to when anyone is feeling they need a detox.  Thus, my very popular Detox Lemon Ginger Green Tea and Detox Blueberry Lemon Ginger Iced Tea!

An aerial view of chicken soup with zucchini and carrot zoodles in a blue floral bowl.

Check out USDA Food and Nutrition Center for detailed info.

healthy low carb chicken soup in a blue floral soup bowl topped with zoodles, poached chicken and herbs


Chicken Zoodle Soup FAQs

Can I freeze chicken zoodle soup?

Zucchini retains a lot of water. It is best to not freeze this soup. It is a quick and easy soup to prepare.

What is the best way to cook the chicken for this soup?

Instant Pot Shredded Chicken works well. Leftover roasted chicken works too.

Can leftover chicken and turkey work in this zoodle soup?

Absolutely, use your leftover poultry and turkey in this for amazing soup.

Can I add egg noodles to chicken zoodle soup?

This is your soup. Add any of your favorite veggies, noodles if you choose, and herbs.

How do I spiralize my vegetable?

Use a spiralizer, my favorite is listed below.

Pro Tips to Make Chicken Zoodle Soup

  • The recipe calls for fat-free stock. Full-fat stock will work too.
  • Peel carrots and parsnips before spiralizing.
  • If the veggies are too long, cut them in half.
  • Since zucchini retains a lot of water, it's best not to freeze this soup.
  • Feel free to add other favorite veggies such as mushrooms, kale, and spinach. Be aware of cooking times of other veggies that may take longer to cook.
  • Use leftover roasted chicken in this soup.
healthy chicken soupp with lots of zucchini, carrots and parsnots served in a blue floral soup bow with a red trimd

SHOP THIS RECIPE:

This post contains affiliate links for your convenience. As an Amazon Associate I earn from qualifying purchases.

Spiralizer: This is the one I use and it's sturdy and does a great job.

Blue Porcelain Bowls: I get a lot of requests as to where I found these bowls, enjoy! Aren't they pretty!

Checkout my store, Everyday Eileen I share all my favorite finds!

You may enjoy these chicken recipes:

Chicken Piccata - low-carb and delicious! One of my most popular recipes.

Veal Cutlets with Mediterranean veggies - this is a gluten-free recipe and the veal is tender with the flavorful veggies, yum.

Instant Pot Chicken Cacciatore: easy and so tasty all in one pot meal.

Enjoy these spiralizer dinners:

15 minutes Shrimp Fra Diavolo from Sandi at Fearless Dining. So delicious. Spicy shrimp over spiralized zucchini.

Sweet Potato Noodles with Alfredo Sauce from Rosa at This Healthy Kitchen

How to Make Chicken Zoodle Soup

  1. Peel the carrots and parsnips.
  2. Spiralize your carrots, parsnips, and zucchini.
  3. Cut the veggies in half if they are too long.
  4. Dice the green onion.
  5. Heat the chicken stock up.
  6. Add in the spiralized veggies, green onion, spices, and herbs.
  7.  Season with salt, pepper and add a bay leaf.
  8. Simmer about 15 minutes.
  9. Add in the cooked chicken.
  10. Let chicken heat. Veggies should be soft.
  11. Add in fresh parsley.
  12. Ladle veggies and chicken into bowls and top with broth.
  13. Enjoy.

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xo! Eileen

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📖 Recipe

chicken noodle soup made low carb with zoodles

Healthy Detox Chicken Zoodle Soup

The best Chicken Zoodle Soup to eat any day! Perfect for those days when you are feeling a cold/flu coming on. Great when you just want a bowl of comfort! Full of chicken and spiralized zucchini, parsnips and carrots! Ginger adds even more antioxidants! Enjoy! A quick and easy meal to cure-all!
5 from 2 votes
Print Pin Rate
Course: Main Dish, Soup
Cuisine: Main Dish
Keyword: Comfort Food, keto soup, low-carb soup
Prep Time: 10 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 89kcal
Author: Eileen Murphy Kelly

Ingredients

US Customary - Metric

Instructions

  • Wash the zucchini, parsnips, and carrots. 
  • Cut the tops off the veggies and discard(see notes). Peel the carrots and parsnips (discard the skin -see note).
  • Spiralize the zucchinis, parsnip, and carrots.
  • Feel free to cut the spiralized veggies in half if they are too long. Set aside.
  • Cut the end off the green onion, discard the end piece or save for vegetable broth.  Dice the green onion.  
  • In a large Dutch Oven or soup pot over medium heat add the fat-free chicken stock bring to a boil.
  • Add in the spiralized veggies, green onion, ground ginger, basil, oregano, thyme, black pepper, and bay leaf.  Add salt and pepper to your taste.
  • Cover pot and let simmer about 12 minutes. 
  • Add the shredded chicken into the soup. Cook another 5 minutes.
  • If you like very soft veggies, let them simmer another 5 minutes. 
  • Discard the bay leaf. I prefer to distribute the veggies and chicken into the bowls and add the broth. Enjoy.
  • Distribute the veggies and chicken into the bowls. Add the broth.
  • Sprinkle with fresh chopped parsley.
  • Check the seasoning and adjust if needed.

Notes

  • Note 1: Keto friends, leave out the carrots
  • Any veggie extras, gather in a freezer bag and keep in the freezer until you have enough to make homemade vegetable or chicken stock.

     Tips to Make Chicken Zoodle Soup

    • The recipe calls for fat-free stock. Full-fat stock will work too.
    • Peel carrots and parsnips before spiralizing.
    • If the veggies are too long, cut them in half.
    • Since zucchini retains a lot of water, it's best not to freeze this soup.
    • Feel free to add other favorite veggies such as mushrooms, kale, and spinach. Be aware of cooking times of other veggies that may take longer to cook.
    • Use leftover roasted chicken in this soup. 
    • A great soup for leftover chicken and turkey.
    • Any veggie extras, gather in a freezer bag and keep in the freezer until you have enough to make homemade vegetable or chicken stock.
  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes

Nutrition

Serving: 1cup | Calories: 89kcal | Carbohydrates: 5g | Protein: 13g | Fat: 2g | Cholesterol: 32mg | Sodium: 1003mg | Potassium: 541mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2365IU | Vitamin C: 19.7mg | Calcium: 40mg | Iron: 1.3mg

 

 

   

Sheet Pan Balsamic Salmon, Brussels Sprouts, and Potatoes

4 Comments

Sheet Pan Balsamic Salmon, Potatoes, and Brussels Sprouts- this will become a family favorite. The balsamic glaze adds amazing flavor to the salmon. Roasted potatoes are crispy and delicious. Don't forget Brussels Sprouts, one of the tastiest veggies ever! 

A one-pan, quick, easy recipe for any weeknight meal! Perfect for entertaining guests!

sheet pan balsamic glazed salmon potatoes and Brussels sprouts
Sheet Pan Balsamic Salmon and Brussels Sprouts and Potatoes
First Published: May 31,2017... Last Updated: August 01, 2019
Balsamic salmon potatoes and Brussels sprouts baked on a sheet pan
Sheet Pan Balsamic Salmon and Brussels Sprouts and Potatoes

An absolutely amazing way to cook salmon is on a sheet pan. Cook with one sheet pan, woohoo, the salmon always comes out delicious! The salmon is tender and flaky. A complete meal cooked on one pan! 

What type of salmon can be used to make the Balsamic Salmon?

Salmon fillets or salmon steaks both work well with this recipe.

What is the best internal temperature of baked salmon?

According to the USDA, Food and Safety, cook salmon to a temperature of 145 degrees.

Can I make the balsamic salmon glaze in advance?

The glaze can be made up to 2 days ahead of making the salmon dinner.

What type of potatoes go best in this recipe?

Baby red or white potatoes are my first choice. No need to peel the potatoes and they cook quickly.

Variations to Sheet Pan  Balsamic Salmon Brussels Sprouts:

Feel free to swap veggies such as asparagus, broccoli, carrots, green beans, etc. The cooking time may vary. Brussels Sprouts take the same time as the baby potatoes. You may need to add other veggies a few minutes later than the potatoes. 

If you are following a Keto or low-carb diet, try spaghetti squash or cauliflower steaks.

Everyone should enjoy Sheet Pan Recipes.  These are a few of my favorites: Chicken Sausage, Peppers, and Spaghetti Squash - one of my favorite low-carb recipes.

sheet pan balsamic glazed salmon potatoes and Brussels sprouts
Sheet Pan Balsamic Salmon and Brussels Sprouts and Potatoes

How to make Sheet Pan Balsamic Salmon Brussels Sprouts and Potatoes:

  1. Preheat oven to 425 degrees.
  2. Prepare the herb mixture.
  3. Bake potatoes and Brussels sprouts about 20- 25 minutes with some of the herb mixture.
  4. Add the salmon fillets. Season with remaining herb mixture.
  5. Brush the salmon with the balsamic glaze 2 more times within the next 15 minutes. 
  6. Serve and enjoy.

How To Make Balsamic Salmon Glaze

  1. Combine the balsamic vinegar, lime juice, Dijon mustard, and maple syrup, and black pepper in a small saucepan. 
  2. Bring mixture to a boil.
  3. Reduce heat. Simmer the balsamic mixture until thick. 
  4. The syrup should coat the back of a spoon.
  5. The balsamic glaze is ready for the salmon.

 

sheet pan balsamic glazed salmon, potatoes, and Brussels sprouts
Sheet Pan Balsamic Salmon and Brussels Sprouts and Potatoes

 

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xo! Eileen

📖 Recipe

sheet pan balsamic glazed salmon potatoes and Brus

Sheet Pan Balsamic Glazed Salmon, Potatoes and Brussels Sprouts

An easy, delicious sheetpan salmon meal. Salmon is brushed with a balsamic vinegar glaze and roasted with baby red potatoes and Brussels Sprouts. Perfect for any night. A no-fuss meal also perfect for entertaining.
5 from 2 votes
Print Pin Rate
Course: Main Course, Main Dish
Cuisine: American
Keyword: sheetpan salmon
Prep Time: 10 minutes
Cook Time: 40 minutes
0 minutes
Total Time: 40 minutes
Servings: 2 servings
Calories: 614kcal
Author: Eileen Kelly

Equipment

Ingredients

Balsamic Glaze for Salmon

US Customary - Metric

Instructions

  • Preheat oven to 425°F. Line a large sheet pan with parchment paper. (optional-parchment paper makes cleanup easier)
  • Make the herb mixture by combing 2 Tablespoons olive oil, 1 teaspoon Herb de Provence, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon cracked black pepper. Set aside.
  • Place ¾ pound baby red potatoes (cut in half) and ¾ pound Brussels Sprouts (cut in half) on the sheet pan.  Season the vegetables with ¾'s of the herb mixture.
  • Roast the vegetables for 20 minutes in the preheated oven.
  • Remove the veggies from the oven after 20 minutes. Brush the 2 salmon fillets (6 ounces each) with the remaining herb mixture and the Balsamic Glaze (recipe below), and place them on the sheet pan.
  • Return veggies and salmon to the oven for another 15 minutes. 
  • Baste the salmon with Balsamic Glaze after roasting for 5 minutes and again at 10-minutes.

Prepare the Balsamic Glaze for Salmon

  • In a small saucepan, over medium heat, combine 4 Tablespoons Balsamic vinegar, 1 large lime, juiced,1 teaspoon Dijon mustard, 1 teaspoon pure maple syrup, ½ teaspoon black pepper, and ½ teaspoon salt.
  • Bring mixture to a boil.
  • Simmer until the mixture forms a syrup. It should coat a spoon well. Usually takes 5-7 minutes. Set aside until ready to baste onto salmon fillets.

Video

Notes

  • Note 1: Feel free to use other veggies. Just be sure the size is similar so the veggies cook evenly
  • Note 2: If making the balsamic syrup ahead of time. Keep it in the fridge well covered for 2-3 days.
  • I am not a registered dietician, however, I do my best to provide the most accurate nutritional information. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 6ounces | Calories: 614kcal | Carbohydrates: 55g | Protein: 44g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 94mg | Sodium: 1349mg | Potassium: 2387mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1399IU | Vitamin C: 164mg | Calcium: 147mg | Iron: 6mg

 

Easy Salisbury Steak with Mushroom Gravy

40 Comments

This Easy Salisbury Steak Recipe is a lighter take on the classic comfort food. Lean ground beef sirloin steaks in a rich, savory gravy with added umami from mushrooms and seasonings. This easy ground beef dinner comes together in around 35 minutes.

Homemade Salisbury Steaks in a mushroom gravy.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Why you'll love Homemade Salisbury Steak

  • Affordable Classic: Salisbury Steak is a classic dinner made with simple, affordable ingredients.
  • Better for You: Use leaner ground beef or sirloin and low-sodium beef broth for a lower-sodium, lower-fat meal.
  • Nostalgic and Comforting: A timeless recipe that everyone enjoys, great home-cooking.

Love easy ground beef dinners? Make our Chipotle Chili, Slow Cooker Cowboy Beans, or Big Mac Mini Meatloaf Recipe.

Ingredients to make Salisbury Steak with Mushroom Gravy

Ingredients for Salisbury Steaks with a text overlay.
  • olive oil: avocado oil is a good substitute.
  • yellow onion: shallots or Vidalia onions
  • ground beef: For these Ground Beef Salisbury Steaks I prefer to use 85/15 ground beef. 90/10 is very lean, and a bit more seasoning may be needed. 80/20 is also a good choice with a higher fat count.
  • whole wheat seasoned bread crumbs: Panko or plain bread crumbs are good choices.
  • egg: Adds moisture to the ground beef steaks.
  • low-sodium ketchup. Homemade ketchup is always a favorite.
  • Dijon mustard: brown mustard or yellow mustard will work.
  • Worcestershire sauce: Balsamic vinegar, soy sauce, or coconut amino acids.
  • chopped parsley: optional garnish

Kitchen Tools You'll Need to Make This Classic Salisbury Steaks

  • Large skillet
  • Cutting Board
  • knife
  • Stainless Steel Mixing Bowls
  • Measuring Spoons and Cups

How to Make Salisbury Steak and Mushroom Gravy

This is an overview of the recipe. The full instructions are below in the recipe card.

A skillet with diced sauteed onions to be added to Salisbury Steak Recipe.
  1. Brown the onions in a skillet.
A glass bowl with bread crumbs, ground beef, and spices to make salisbury steaks.
  1. In a mixing bowl, combine ingredients for the Salisbury steaks.
Hamburger steaks to make beef salisbury steaks.
  1. Form the hamburger steaks into oval shapes, about 4 -5 ounces each.
Hamburger steaks to make beef salisbury steaks.
  1. Add the steaks to the pan to sear on both sides.
Salisbury Steaks being seared in a pan.
  1. Sear the steaks on both sides. (They will finish cooking in the brown gravy)
Diced mushrooms sauteed to make a mushroom gravy for salisbury steaks
  1. Sauté the mushrooms. Add in the garlic and diced onions.
A cast iron pan with mushroom gravy for salisbury steaks.
  1. Mix in the beef broth and remaining gravy ingredients. Make the cornstarch slurry, and whisk it into the gravy mixture.
Hamburger salisbury steaks with gravy in a skillet.
  1. Simmer the ingredients over low heat to finish cooking Salisbury steaks and warm the gravy.
A skillet with beef salisbury steaks with a brown gravy and mushrooms.
  1. The meat should reach an internal temperature of 165°F. Check the gravy for seasoning; if needed, adjust any seasonings. Optional: Garnish with fresh chopped parsley. Ready to serve.

Storage Tips for Homemade Salisbury Steak and Mushroom Gravy

Make-Ahead: Make the Salisbury Steaks up to two days ahead. Keep in an airtight container in the refrigerator. Reheat and serve.

Storage - Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer Instructions for uncooked Salisbury Steaks: To freeze uncooked Salisbury Steaks, place them on a large baking sheet in the freezer for about 1 hour. The steaks can then be stacked with parchment paper between each one. Put them in a freezer bag for up to 3 months.

Freezer Instructions for the Gravy: Mushrooms can become mushy after they defrost. If freezing the gravy, I would wait and saute the mushrooms when the gravy is defrosted and ready to finish cooking.

Freezer Instructions for Leftovers: Place the leftovers in a freezer-safe bag. Freeze for up to 3 months. Defrost overnight, and reheat in a large skillet.

Salisbury steak recipe in a bowl with a side of mashed potatoes.

Eileen's Tips for the Best Salisbury Steaks with Gravy

  • Onions: I sauté a large yellow onion. I split the cooked onions and use half in the beef mixture, and the other half in the gravy. This adds a nice flavor to the beef patties. 
  • If using raw onion, that is fine. It will have a slightly more onion flavor.
  • For the most tender steaks, don't overmix the meat. Overworking ground beef can lead to a tough, dense patty
  • When searing the Salisbury steaks, drain and discard any excess grease in the pan.
  • Whisk the cornstarch with water before adding it to the gravy.  
Salisbury Steak Recipe over mashed potatoes.

Variations for Salisbury Steaks

Do you want to change up this recipe?

  • Protein: Ground turkey or ground chicken can be used for this recipe.
  • Mushrooms: Baby portobello will work well in this recipe. If you do not care for mushrooms, leave them out.
  • Gluten-Free: Use gluten-free breadcrumbs and check your ingredients to ensure you are using gluten-free Worcestershire sauce.

Homemade Salisbury Steaks FAQs

What is the difference between a Salisbury Steak and a Hamburger Steak?

A Hamburger Steak is chopped meat and seasonings. A Salisbury Steak has added bread crumbs and eggs. 

Why are my patties or steaks not staying together?

A binder of egg and bread crumbs will hold the Salisbury steaks together.
After recipe testing, the best size for the patties is about 4 ounces or .25 pound.

How do I get a good sear on the Salisbury Steaks?

Add oil to a hot skillet and heat the oil. A drop of water should pop when added to the skillet. The steaks will sear and get crispy in the hot oil.

Can I make Salisbury Steaks without mushrooms?

Yes, just leave out the mushrooms when making the gravy?

Can I make Salisbury Steaks ahead of time?

Yes! You can prepare the ground beef steaks a day in advance or freeze them (see my freezer instructions above) for an easy weeknight meal.

What to serve with Salisbury Steaks

More easy ground beef dinner ideas

I love any comments or questions. Please feel free to leave them below.

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Eileen  xo

If you click the number of servings in the recipe card, you can adjust the measurements to match the exact number of servings you need.


This recipe was originally published on January 19, 2017. It has since been updated with a new format and photos. Slight changes have been made to the recipe. We are always striving to improve all our recipes.

📖 Recipe

salisbury steak recipe in a skillet with mushroom gravy.

Easy Salisbury Steak Recipe

This Salisbury Steak with Mushroom Gravy is a light version of a family favorite. Lean ground beef steaks with abrown mushroom gravy make for a delicious dinner with lighter flavors.
5 from 15 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, easy salisbury steak recipe, salisbury steak
Prep Time: 15 minutes
Cook Time: 25 minutes
0 minutes
Total Time: 40 minutes
Servings: 6 salisbury steaks
Calories: 362kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Salisbury Steak Ingredients

Salisbury Steak Gravy Ingredients

US Customary - Metric

Instructions

  • In a large skillet, over medium heat, add 1 teaspoon olive oil. Let the oil get warm, add 1 large yellow onion (diced), and saute until golden, about 4 minutes. Remove onions and set aside. Remove pan from heat.

How to make Salisbury Steaks

  • In a large mixing bowl, mix 1½ pounds 85/20 ground beef, ½ large sautéed diced yellow onion, ½ cup whole wheat seasoned bread crumbs, 1 large egg, 1 tablespoon homemade ketchup, ½ teaspoon Dijon mustard, 3 dashes Worcestershire sauce, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
  • Form the beef mixture into oval shaped loaves. Set aside.
  • Reheat the large skillet and add 1 tablespoon olive oil over medium heat. Sear the Salisbury steaks until brown, about 3 minutes, flip and do the same to the other side. Remove the steaks. Drain off and discard any excess grease in the skillet. Set aside. (see note 2)

How to make the Salisbury Steak Mushroom Gravy

  • In the same large skillet, if needed, heat 1 tablespoon olive oil over medium heat. Add 8 ounces sliced white button mushrooms, sauté until soft, about 2 minutes. Stir in 2 cloves garlic, peeled and minced. Stir in the remaining ½ large sautéed diced yellow onions saute another minute to bloom the garlic flavors.
  • Stir in 2 cups low-sodium beef broth, 1 tablespoon homemade ketchup, 1 teaspoon Dijon mustard, 3 dashes Worcestershire sauce, and ½ teaspoon kosher salt, and ½ teaspoon black pepper
  • In a small mixing bowl, make a slurry by whisking together 1 tablespoon cornstarch and 2 tablespoons water until smooth.
  • Whisk the slurry into the gravy and raise the heat to medium-high, bring the gravy to a slow boil.
  • Reduce the heat to low, and add the Salisbury steaks back to the gravy.
  • Let the steaks simmer in the gravy for about 10 minutes to finish cooking. The internal temperature of the steaks should reach 165°F.
  • Check seasoning and, if needed, adjust seasonings. Serve over mashed potatoes, mashed cauliflower, or egg noodles.

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.
Note 1:  1 large onion is diced and sauteed. Half is added to the Salisbury steak beef mixture. The second half is added to the gravy. 
Note 2: I prefer to use leaner meat for cooking. 85/20 or 90/20 grade. However, you can use a higher fat portion of ground beef  (minced meat ), such as 80/20
Note 3: When you brown the steaks, they get a nice crust on both sides, but are not cooked through. The steaks finish cooking in the gravy.
 
  • The Salisbury steaks are between 3 and 4 ounces before cooking.   
  • Be sure not to overwork the meat when forming patties so they stay tender.
Don’t forget to shop at the Everyday Eileen store on Amazon.
 
I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 
 

Nutrition

Serving: 6servings | Calories: 362kcal | Carbohydrates: 16g | Protein: 26g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 746mg | Potassium: 730mg | Fiber: 2g | Sugar: 4g | Vitamin A: 74IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 4mg

 

 

 

 

Baja Shrimp Taco Bowl Recipe

14 Comments


Baja Shrimp Taco Bowls are going to be a part of your weekly meal rotation. The taco bowls are full of flavor from a spicy citrus marinade. I've lightened up the recipe, and my version is so full of flavor and delicious! You are going to love this shrimp bowl.

Delicious shrimp taco bowl on a plaid cloth topped with avocado yogurt dressing

Baja Shrimp

shrimp on the grill that has been marinated to make baja shrimp taco bowls

We swap out taco shells and make cauliflower rice. The creamy slaw is out and we use shredded cabbage, black beans and corn. You are going to love these shrimp bowls!

Baja Shrimp Taco Bowls

I get requests from you fantastic readers for various recipe ideas. There are lots of requests for shrimp and bowl recipes. A tasty Baja Shrimp Taco Bowl is a great way to answer both recipe requests. You are in for a treat today! This recipe is flavorful, easy to make, a great addition to your meal planning! The shrimp will marinate in a citrus spice made with Mazola Corn Oil, spices, fresh lime juice and herb. The combination makes the most delicious tasting shrimp. Grill the shrimp to add a nice smoky flavor and in about 5 minutes, the shrimp are ready to eat!

Baja Shrimp Taco Bowls Recipe

Baja Shrimp Tacos are a favorite of my family. My friends, the aromatics of the rice and the flavor is out of this world. A perfect pairing with the shrimp.

grilled baja shrimp with cauliflower rice and avocado with an avocado yogurt dressing

Baja Shrimp Taco Bowls vs. Baja Shrimp Tacos:

A few very simple adjustments to my original Baja Shrimp make this recipe better-for-you and tastes absolutely amazing!

  1. Baja Shrimp Tacos are usually deep fried.
  • We love to make a flavorful marinade using Mazola corn oil, fresh lime juice and chipotle powder. Grill the shrimp for a light and tasty shrimp. With cholesterol-blocking plant sterols, Mazola Corn Oil is a heart-healthy choice for salad dressings, marinades and more.

2. For a lighter meal, use cauliflower rice in lieu of tortillas.

  • Sauté cauliflower in Mazola corn oil instead of butter. Reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil.

3. A heavy sauce made with cream is often used to top the tacos.

  • Use Greek yogurt and an avocado to make a great sauce for the shrimp taco bowls.

What does Baja-style cooking mean?

The Baja taco originated in Baja, California. The taco consists of fried fish, cabbage, and a creamy topping.

Can I use other types of fish to make "Baja" fish taco bowls?

Absolutely, mahi mahi, halibut, and cod work well in this recipe.

How do I incorporate shrimp taco bowls into meal prep for the week?

Make Baja Shrimp up to 3 days ahead and keep well covered in the fridge. Store the cauliflower rice in an airtight container for up to 4 days. Feel free to freeze the cauliflower rice.

How long do I marinate the shrimp?

The shrimp do not need too long in the marinade, about 30 minutes.

Want a little variety on my Baja Shrimp Tacos? Feel free to add in any of these: Homemade Guacamole - easy and perfect with any taco. Pico De Gallo - a fresh tomato salsa that would be a great addition.Salsa Verde - one of my favorites, roasted tomatillo salsa. Sweet and Spicy Coleslaw from Love on a Plate has the perfect kick and would be an amazing topping to Shrimp Bowls. Some of my other recipes you may enjoy: Mexican Shredded Beef - a great recipe to make in the slow cooker. Slow Cooker Pork Carnitas - another tasty recipe with Mexican flavor.

Pro Tips for the best Baja Shrimp Taco Bowls:

  • Remove shells from shrimp before marinating. Makes for easy eating.
  • Feel free to rice your own cauliflower. For convenience, use store made cauliflower rice found in the frozen food section or some grocers do fresh cauliflower rice.
  • Let the marinade sit on the shrimp for 30 minutes to give great flavor.
  • Canned black beans work well in this recipe. Rinse the beans before using.
  • For the corn, fresh or frozen both work. Depends on the season.

Spicy Baja Shrimp Bowls with black beans, cauliflower and avocado yogurt dressing

How to Make Baja Shrimp Taco Bowls:

  1. Use medium size shrimp. Peel and devein. Set aside.
  2. Make a marinade for the shrimp. Combine Mazola® Corn Oil, fresh lime juice, fresh minced garlic, chipotle in adobo sauce, ground cumin, chipotle powder, onion powder, and black pepper.
  3. Let marinade for 30 minutes.
  4. Grill over medium heat for about 2-3 minutes per side. Set aside. Assemble the remainder of Taco Bowl.

To make Cauliflower Cilantro Rice, use the instructions in my Cauliflower Tabbouleh Recipe.

How to Make Avocado Yogurt Dressing:

  1. Add to a blender Greek Yogurt, avocado, apple cider vinegar, lime juice, water, garlic powder, onion powder, black pepper, and salt.
  2. Give it a good blend.
  3. Taste the dressing. If needed, adjust seasoning.
  4. Serve over Baja Taco Bowl Recipe.
  5. Any unused dressing store in fridge, well-covered, for 2 days.

For remaining ingredients, use black beans, pickled cabbage, and sliced avocado to serve with your Baja Shrimp. We hope you enjoy this yummy Baja Shrimp Taco Bowl Recipe. Thank you, Mazola® Corn Oil, for sponsoring today's recipe! Get yourself down to the grocery store to pick up some of their corn oil today and make yourself and family a shrimp taco bowl! When you make this recipe, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen – It’s always great seeing your creations. 
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📖 Recipe

Delicious Baja Shrimp Bowl with cauliflower rice, corn, cabbage and avocado yogurt sauce

Baja Shrimp Taco Bowl Recipe

Baja Shrimp Tacos made with better for you ingredients for a flavorful dinner loaded with great flavor. Grilled Baja Shrimp served over cauliflower rice and topped with avocado yogurt sauce.
5 from 6 votes
Print Pin Rate
Course: grilling, Main Dish
Cuisine: American, Healthy
Keyword: Healthy Grilling, Makeover Recipe, meal prep
Prep Time: 10 minutes
Cook Time: 6 minutes
0 minutes
Total Time: 16 minutes
Servings: 4 servings
Calories: 636kcal
Author: Eileen Kelly

Ingredients

Baja Shrimp Marinade

Avocado Yogurt Dressing

How to make cauliflower rice

Taco Bowl

Garnish

Instructions

How to make Baja Shrimp Marinade

  • In a medium bowl, combine Mazola® Corn Oil, lime juice, minced garlic, chili powder, ground cumin, onion powder, paprika, black pepper, and salt.
  • Add the peeled shrimp to the marinade. Cover bowl with plastic wrap.
  • Place bowl in fridge for about 30 minutes to marinate the shrimp.

How to Grill Baja Shrimp

  • Heat a grill or grill pan to medium/high heat. Once hot, reduce heat to medium.
  • Remove shrimp from marinade. Pat dry.
  • Place on grill or grill pan for about 3 minutes.
  • Flip shrimp and cook another 2-3 minutes until shrimp cooked through.
  • Shrimp will be pink. Remove shrimp, set aside till ready to assemble shrimp taco boat.

How to make the Avocado Yogurt Dressing

  • In the base of a blender, add in avocado, Greek Yogurt, fresh lime juice, water, Apple Cider Vinegar, Mazola® Corn Oil, and black pepper and salt, to taste.
  • Blend until smooth. Taste the dressing. Adjust any seasoning, if necessary.

How to make Cauliflower Cilantro Rice

  • Follow instructions in Cauliflower Tabbouleh to make riced cauliflower or use store bought.
  • Over medium heat, add corn oil. Stir in cauliflower rice and stir for a few minutes. Add in lime juice and chopped cilantro. Season with salt and pepper. Cauliflower cooks in about 8 minutes

How to heat black beans and corn

  • Add corn oil to a saute pan and heat, add in the black beans and corn to warm through.
  • Remove, set aside until assembling the taco bowl.

How to assemble Baja Shrimp Taco Bowls

  • Divide cauliflower rice in 4 bowls.
  • Place the shredded cabbage in each bowl.
  • Add black beans to each bowl. Then the corn.
  • Divide the shrimp between the bowls.
  • Top each bowl with Avocado Yogurt Dressing. optional - sprinkle fresh cilantro and green onions on the Baja Shrimp Bowls

Notes

Note 1: Pickled cabbage can be used. 
Note 2: Use your favorite canned bean. Always rinse and drain the beans before use.
Note 3: Defrost the frozen beans or use fresh or canned corn. If using canned corn, drain and rinse corn.
Nutritional facts do not include optional garnish for the taco bowls
  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1bowl | Calories: 636kcal | Carbohydrates: 54g | Protein: 38g | Fat: 34g | Saturated Fat: 4g | Cholesterol: 287mg | Sodium: 1567mg | Potassium: 1493mg | Fiber: 20g | Sugar: 3g | Vitamin A: 1185IU | Vitamin C: 50.2mg | Calcium: 267mg | Iron: 6.4mg

Strawberry Lemonade Cupcakes

30 Comments

Strawberries lemonade cupcakes scream summer fun! What better way to celebrate summer than to combine two summer hits and make strawberry lemonade cupcakes.

Our cupcakes are full of fresh strawberries and topped with a tangy lemon buttercream. They are the fluffiest and tastiest cupcakes!

You may want to make a double batch because these go fast!

Strawberry lemonade cupcakes in pink polka dot cupcake liners

 

As we wind down summer dessert week, I realize that strawberries are a favorite of mine! The week began with No Bake Strawberry Cheesecake.It’s such a good cheesecake! I hope you check it out!

A Day at the Beach Cake was next! A fun and festive beach cake that you can go crazy with your imagination to decorate.

Strawberry Lemonade Cupcakes

Today, I am sharing one of my kids’ favorite desserts, Strawberry Lemonade Cupcakes.

There is both strawberry puree and fresh strawberries in the batter. The family loves the fresh double dose of fresh strawberries!

The strawberry cupcakes are topped with the most decadent and delicious lemon buttercream frosting. The lemon flavor is not overpowering pucker power. The buttercream has the perfect amount of lemon.

The combo of strawberry and lemon make the most enjoyable strawberry lemonade cupcakes ever!

The cupcakes are perfect for any summer party, picnic, baby and bridal showers.

Strawberry lemonade cupcakes with a festive yellow straw and sprinkles

Strawberry Lemonade Cupcakes 

To make these yummy cupcakes, I used Sweets & Treats cupcake liners. They have the cutest baking accessories. The yellow striped straws bring home the strawberry lemonade theme of the cupcakes too!

Dixie Crystals Sugar is my go-to sugar for baking.

Adam's Extract has fantastic flavor and I use it all the time. Their vanilla extract went into the batter. Adams lemon extract adds the perfect amount lemon to the buttercream.

Can I make the cupcakes ahead of time? 

The cupcakes can be made one day ahead of time. Morning of serving is best.

Can frozen strawberries be used for these cupcakes? 

Defrost the strawberries first. Add the juice to the puree.

Will the strawberry lemonade cupcakes freeze well?

The cupcakes can be frozen before frosting. Wrap the cupcakes in plastic wrap and place in freezer-safe bags. They can stay in freezer up to 3 months.

How do I store the cupcakes until ready to eat?

Keep covered in the fridge until ready to serve.

Homemade lemon buttercream frosting swirled on top of a strawberry cupcake

Pro Tips for the Best Strawberry Lemonade Cupcakes 

  •   Be sure to have soften the butter for both the batter and the frosting.
  •   Don’t overmix when adding in the flour to ensure a fluffy cupcake
  •   Be sure cupcakes are completely cool before frosting.
  •   Use a scoop to fill cupcake liners for even cupcakes
  •  To check if cupcakes baked completely, use a toothpick to poke center of cupcake.
  •  The toothpick should come out clean.

When you make this recipe, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen – It’s always great seeing your creations.

CONTINUE CONNECTING WITH ME:

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Love this recipe, please give them a 5-star rating! It is very much appreciated!

Thank you for the continued support! I am forever grateful!

Eileen  xo

📖 Recipe

Strawberry Lemonade Cupcakes

Fluffy and moist strawberry lemonade cupcakes are the perfect treat for any day! Enjoy the flavors of your favorite lemonade in a cupcake. Perfect for beach parties, showers, picnics, pot lucks!
5 from 11 votes
Print Rate
Course: Baking, Brunch
Cuisine: American
Keyword: 4th of July., dessert for a party, Summer Dessert Week
Prep Time: 15 minutes
Cook Time: 20 minutes
Cool Cupcakes: 30 minutes
Servings: 18 cupcakes
Calories: 276kcal
Author: Eileen Kelly

Ingredients

Strawberry Cupcake

Lemon Buttercream Frosting

Garnish

Strawberry Puree

Instructions

Strawberry Cupcakes

  • Preheat oven to 350 degrees. Place 18 cupcake liners in cupcake tins, set aside.

Dry Ingredients for Strawberry Lemonade Cupcakes

  • In a medium size bowl, sift flour, baking powder, and salt. Set aside.

Wet ingredients for Strawberry Lemonade Cupcakes

  • In a large bowl or electric mixer, beat sugar and butter until blended well.
  • Add eggs, one at a time.
  • Blend in vanilla extract and strawberry puree.
  • Fold in half of the flour mixture into the wet ingredients to blend.
  • Add in remaining flour mixture. into the strawberry mix to incorporate remaining flour mix.
  • Fold in diced strawberries.
  • Divide batter evenly between the cupcake liners.
  • Bake for 15-24 minutes. Cupcakes are done when toothpick inserted in middle comes out clean.
  • Let cupcakes cool completely before icing.

Strawberry Puree

  • Add cut strawberries into a blender and mix to puree. Use as directed.

Homemade Lemon Buttercream Frosting

  • In a medium bowl, beat confectioner sugar and butter until mixed.
  • Add in lemon extract, lemon juice, and 2 Tablespoons milk. Blend until smooth. Add another Tablespoon of milk if needed for consistency to decorate cupcakes. Note 2
  • Decorate cupcakes using your favorite decorating tip. Top with strawberries slices, lemon wedges and sprinkles.
  • No decorating tip, use a knife to spread frosting on the cupcakes.

Notes

Note 1: Use half the lemon for the buttercream. The second half of lemon slice and use as garnish for cupcakes.
Note 2: Usually 2 Tablespoons of milk does the trick for decorating with a tip and decorating bag.
  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1cupcake | Calories: 276kcal | Carbohydrates: 45g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 148mg | Potassium: 104mg | Fiber: 1g | Sugar: 32g | Vitamin A: 320IU | Vitamin C: 7.4mg | Calcium: 39mg | Iron: 1mg

 

 

A Day at the Beach Cake

3 Comments

A Day at the Beach Cake is such a festive cake. It's a great way to enjoy a delicious dessert and celebrate summer. Our cake celebrates everything we love about the beach, sun, and sand!

“This post and recipe is part of #SummerDessertWeek! I was given samples by some of the sponsor companies but as always opinions are 100% mine.” 

Festive beach cake topped with teddy grahams, tiki umbrellas

Make a beach cake with the kids! This is such a fun cake. When it comes to decorating the cake, endless possibilities.

The cake is perfect for any summer party, birthday parties, and beach parties.

 

Summer Desserts Week is in full swing.  Monday, I shared my No-Bake Strawberry Cheesecake. 

To keep the summer vibe going, today’s beach cake recipe is a perfect addition to the week!

We spend most of our summer at the beach. Nothing is better than sitting in the sun watching the kids jump the ocean waves. Celebrate summer fun with this tasty cake! For a great activity with the kids, get the kids involved in decorating your cake.

...

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No Bake Strawberry Cheesecake Recipe

44 Comments

Enjoy a refreshing No Bake Strawberry Cheesecake Recipe. Such a delicious dessert that's full of flavor! The cheesecake is not too sweet and always a hit with family.

This is such an easy dessert recipe that's a no bake summer treat everyone is going to love!

It takes just a few minutes to put everything together. The strawberry cheesecake has a homemade graham cracker crust!

A perfect treat for any day! Great for summer parties and Holidays!

“This post and recipe is part of #SummerDessertWeek! I was given samples by some of the sponsor companies but as always opinions are 100% mine.” 

Refreshing no bake strawberry cheesecake topped with fresh strawberries

Summer is in full swing and it is Summer Desserts Week! All week, some of my favorite food bloggers and I will share fantastic summer desserts, plus a great giveaway!

I will start the week with this delicious no bake strawberry cheesecake. Why, well, find me someone who doesn't love a tasty no bake dessert!

I found a similar recipe years ago in my Mom's church club recipe book. We've made some changes and tweaks over the years. This is such a great recipe to enjoy all summer long. We make it all the time. Everyone loves this no bake treat!

...

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Foil Wrapped Grilled Pork Ribs with Peach BBQ Sauce

14 Comments

T

Grilled Pork Ribs are always a treat. This recipe will show you how easy it is to make the most delicious foil wrapped ribs with mouthwatering homemade peach BBQ Sauce. A recipe that will make your flavor buds go crazy!

Mouthwatering baby back ribs topped with peach bbq sauce

Using fresh pork for summer grilling is a great addition to any menu. My family loves making many grilled pork recipes all summer.

Grilled Pork Ribs

Grilling pork ribs at home is a lot easier than many people think. I always use a dry rub on my ribs before grilling them. The rub adds amazing flavor to the ribs. Wrapping the ribs in foil locks in the flavor of the rub and the pork is always tender and delicious!  These ribs are also ready in about one hour.

What temperature do I use on my gas grill to cook the ribs?

When the ribs are wrapped in foil, the best temperature to keep the grill at is 350 degrees. Ribs are done in an hour.

What internal temperature should pork be cooked to for best results?

  • Pork loin, roasts, and pork chops should be cooked to 145 degrees with a 3 minutes rest time.
  • Medium Rare: 145-150℉
  • Medium: 150-155℉
  • Medium Well: 155-160℉
  • Well: 160℉

What sides go well with grilled pork ribs?

 

When should I put the peach BBQ Sauce on the ribs?

One ribs have gotten to the temperature of 130 degrees, I remove them from the foil and place the ribs back on the grill. Baste the ribs in the peach BBQ sauce and they should be done in around 15 minutes. Keep watch over the ribs, you don't want them to burn.

How do I make the homemade peach BBQ sauce?

You have two options, I give you the from scratch recipe and a shortcut recipe. You can use either one depending on your time. 

Why should I foil wrap my ribs to grill?

Wrapping pork ribs in foil and grilling them ensures even cooking and less chance of burning the ribs. The juices stay in the foil and soak into the ribs.

Pin to make any time:

delicious ribs on a white platter with peach bbq sauce

 

 

 

 

How to make grilled pork ribs:

  1. Clean grill grates and preheat grill to 450 degrees.
  2. Preheat for 10 minutes, reduce heat to 350 degrees.
  3. Rub the pork ribs with the dry rub. 
  4. Wrap the pork in foil and place on the grill.
  5. Let cook for about an 45 minutes. Pork ribs should be 130-135 degrees. (Not yet ready to eat)
  6. Remove foil from ribs and discard foil and any extra juices that came off the ribs.
  7. Baste the ribs with peach bbq sauce.
  8. Continue basting both sides until cooked through. 
  9. Internal temperature of pork ribs should be at least 145 degrees.

 

 

I love any comments or questions, please leave below.                               

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📖 Recipe

Foil Wrapped Grilled Pork Ribs with Peach BBQ Sauce

Foil wrapped grilled ribs are a great way to grill ribs and ensure they are cooked perfectly. Top with homemade peach bbq sauce and you have a great grilled rib recipe.
5 from 6 votes
Print Rate
Course: grilling, Main Course
Cuisine: American
Keyword: 4th of July., Labor Day, Summer Drinks, 4th of July, Memorial Day, summer grilling
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
0 minutes
Servings: 6 people
Calories: 531kcal
Author: Eileen Kelly

Ingredients

  • 2 slabs Smithfield Extra Tender Fresh Pork Back Ribs about 3 to 3 ½ pounds
  • Homemade Smoky Dry Rub or a favorite dry rub seasoning

Homemade Peach BBQ Sauce

  • 1 Tablespoon olive oil
  • 1 whole onion,peeled and diced
  • 3 peaches peeled and diced
  • 3 cloves garlic, peeled and minced
  • 1 cup homemade ketchup
  • ¼ cup light brown sugar (packed)
  • 2 Tablespoon spicy brown mustard
  • 1 teaspoon paprika
  • ½ teaspoon chili powder
  • ½ teaspoon black pepper
  • salt, to taste

Instructions

Foil Wrapped BBQ Pork Ribs

  • Ensure grill grates are clean.
  • Preheat grill to 450 degrees. Let heat about 10 minutes and reduce heat to 350 degrees.
  • Remove the white membrane from the back end of the pork ribs.
  • Pat the pork ribs dry with a paper towel.
  • Place the ribs on a large piece of aluminum foil.
  • Cover ribs with dry rub. Flip ribs over and cover back of ribs with the dry rub.
  • Close the foil up around the ribs and place on the preheated grill.
  • Let pork ribs cook about 45 minutes. Internal temperature should be about 130 degrees.
  • Remove foil and discard the excess liquid and foil.
  • Baste pork ribs with the peach bbq sauce(recipe below).
  • Continue to grill and baste both sides of pork until internal temperature of pork is at least 145 degrees.
  • Serve with your favorite sides.

Homemade Peach BBQ Sauce

  • In a small saucepan over medium heat add olive oil till warm.
  • Stir in onions and peaches. Saute for about 3 minutes to sweat the onions and peaches will soften,
  • Add in minced garlic and stir for another minute.
  • Pour in ketchup, brown sugar, brown mustard, paprika, chili powder, and black pepper.
  • Let simmer, stirring occasionally for about 10 minutes.
  • Check seasoning and add salt, to taste.
  • Adjust any other seasonings, if needed.
  • Use an immersion blender to blend all ingredients until smooth. If you prefer chunkier BBQ sauce, leave some pieces whole.
  • Continue to simmer another 5 minutes. Baste your pork ribs with the sauce. Use extra to serve with the pork ribs.

Short on time Peach BBQ Sauce

  • Follow steps 1-3 in Homemade Peach BBQ Sauce above.
  • Add in your favorite store made BBQ Sauce. Let simmer about 10 minutes.
  • Use an immersion blender to combine and smooth the peach bbq sauce before basting pork ribs.

Notes

  • Recipe nutrition is using Homemade Peach BBQ Sauce. 
  • Dry rub is not included in nutritional facts
  •  
  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 4riblets | Calories: 531kcal | Carbohydrates: 21g | Protein: 37g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 130mg | Sodium: 533mg | Potassium: 619mg | Fiber: 1g | Sugar: 18g | Vitamin A: 460IU | Vitamin C: 2.1mg | Calcium: 77mg | Iron: 1.8mg

The Best Boozy Grilled Pineapple Recipe

26 Comments

This grilled pineapple recipe is juicy and full of flavor. The pineapple slices are marinated in a dark rum and coconut sugar marinade. A delicious, refreshing grilled fruit dessert.

Delicious grilled pineapple marinated in a rum sauce and grilled to perfection. Topped with vanilla ice cream and drizzled with more rum sauce on a white plate.

When the pineapple slices are grilled, the rum-sugar combination caramelizes on the pineapple.

Serve with the coconut rum sauce and fresh vanilla ice cream, mouthwatering. This tasty grilled pineapple recipe is one of my most requested by family and friends. It soon will be a favorite of yours as well!

The boozy grilled pineapple recipe is a flavorful dessert I have been making for a few years.

The rest of the family loves dessert, and sometimes a tasty piece of pie is needed.

My family is all about summer because that means beach days, relaxing by the pool, and grilling. Adding fresh fruit to salads, BBQ sauces, and of course, desserts is a big part of our summer meals.

Personally, I have to be more diligent about what I eat in the warmer months because, despite exercising and moderately enjoying one or two  Skinny Pineapple Mango Frozen Margarita.

Grilled Pineapple FAQs

Can the core of a pineapple be eaten?

Yes, however, it is a bit harder than the rest of the pineapple. I put them in freezer bags and add to smoothies.

How do I know when a pineapple is ripe?

Once a pineapple is picked, it will no longer ripen. It's important to pick a good one. I look for green leaves on top. I smell the bottom of the pineapple, and it should smell sweet. The skin of the pineapple should be soft when you push on it.  The more yellow the skin, the riper the pineapple.

Can I make this without the rum?

Sprinkle coconut sugar and coconut extract on their pineapple slices.

How to cut a pineapple?

We eat a lot of pineapple. I was surprised a while back when a friend said she had never cut a pineapple. It is really easy.

  • Cut the top off, then the bottom of the pineapple.
  • Place the pineapple straight up, and cut the skin off. Take care not to take too much flesh. I hate waste. 🙂
  • Use a paring knife to remove the little brown spots on the pineapple. T
A collage of the instructions on How to Cut a Pineapple.

 

Some of my other fruit desserts you can enjoy:

grilled pineapple

How to make Grilled Pineapple

  1. See the above instructions to learn "How to Cut a Pineapple."
  2. Make the rum marinade for the pineapple.boozy rum sauce fora delicious grilled pineapple recipe in a measuring cup ready to cover fresh pineapple slices.
  3. Cover the pineapple slices in the marinade for at least 30 minutes. a juicy platter or pineapple slices with rum sauce being drizzled over the slices to marinate before grilling.
  4. Grill the pineapple slices. Heat the rum marinade to reduce by half. Serve as the coconut rum sauce.
  5. The pineapple takes about 10 minutes total, turning halfway.
  6. Serve the grilled pineapple with a dollop of vanilla ice cream on top and drizzle with the rum sauce, yummy!Grilled pineapple topped with a big scoop of fresh vanilla ice cream with rum sauce sprinkled around the white plate.

When you make this Boozy Grilled Pineapple Recipe, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen

I love any comments or questions below!

    I HOPE YOU CONTINUE CONNECTING WITH ME:

   FACEBOOK  INSTAGRAM PINTEREST TWITTER 

Love this recipe, please give them a 5-star rating! It is very much appreciated!

Thank you for your continued support. I am forever grateful.

Eileen  xo

📖 Recipe

Grilled pineapple topped with a big scoop of fresh vanilla ice cream with rum sauce sprinkled around the white plate.

Boozy Grilled Pineapple Recipe

Delicious grilled pineapple marinated in a rum marinade and topped with vanilla ice cream makes a show stopping dessert for any summer BBQ. Perfect for Memorial Day, 4th of July, family picnic, or beach day!
5 from 10 votes
Print Pin Rate
Course: Dessert, Snack, Vegetarian
Cuisine: American, Grilling, Healthy
Keyword: summer grilling
Prep Time: 10 minutes
Cook Time: 15 minutes
marinating the pineapple: 30 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 116kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

US Customary - Metric

Instructions

Marinating Pineapple Slices

  • In a medium-sized mixing bowl, add ½ cup dark rum, ⅓ cup coconut rum, 2 Tablespoons coconut sugar, 1 teaspoon coconut extract, and 1 teaspoon ground cinnamon. Set rum sauce aside.
  • Place the 1 large pineapple (peeled and sliced into 1-inch slices) in a large baking dish and cover with the rum marinade.
  • Refrigerate the pineapples in the marinade for 30 minutes up to 4 hours.

How to Grill Pineapple Slices

  • Clean grill grates and coat grates with avocado grill spray.
  • Preheat grill to high heat, 425°F.
  • Remove pineapple from the baking dish and place on grill. Do not discard the marinade.
  • Grill pineapple about 10 minutes, turn half way. One cooked, remove pineapple and set aside.

How to Make the Rum Sauce

  • Place the marinade in a small saucepan over medium heat. Reduce liquid to half and set aside and use as a sauce for the grilled pineapple.
  • To serve, place the grilled pineapple slice on a plate. Evenly top each pineapple with some of the 2 cups vanilla ice cream and sprinkle the rum sauce over the ice cream.

Notes

Be sure to check the Expert Tips and FAQs above for important tips and answers that can help make a delicious recipe.
 
  • 4 Smart Points - Weight Watchers
Don’t forget to shop at the Everyday Eileen store on Amazon.
I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Nutrition

Serving: 1serving | Calories: 116kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 10mg | Sodium: 34mg | Potassium: 81mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 171IU | Vitamin C: 0.5mg | Calcium: 64mg | Iron: 0.1mg