Summer skewers on the grill

Grilled shrimp and pineapple skewers

Serves 6

Shrimp and pineapple are a delicious pair in this easy and healthy grilling recipe.

Ingredients:

• 3 tablespoons coconut oil, warmed
• 2 tablespoons finely chopped fresh mint
• Zest and juice 1 large lime
• 1/2 teaspoon salt
• A few grinds black pepper
• 24 raw shrimp (8 to 12 per pound), peeled, deveined
• 24 bite-sized chunks fresh pineapple
• 1 small red onion, halved, cut into six wedges

Directions:

1. In a large bowl, whisk together oil, mint, lime zest, lime juice, salt and pepper.
2. Add shrimp and pineapple and toss to combine. Separate onion wedges into pieces and add to marinade, tossing again to coat.
3. Preheat your grill to medium-high heat.
4. Make six skewers, alternating shrimp, pineapple chunks and a few pieces of onion evenly among six (10-inch) skewers. Discard the marinade.
5. Grill skewers, turning once or twice, until the shrimp are cooked through, 6 to 7 minutes total.
6. Serve immediately.

Grilled pesto salmon skewers

Serves 6

Chunks of buttery-rich salmon infused with pesto gives this grilling recipe gourmet appeal.

Ingredients:

• 1/4 cup homemade or store-bought pesto
• 1/4 cup olive oil
• Zest and juice 1 lemon
• 1-1/2 pounds thick salmon fillet (skinless and boneless), cut into 24 chunks
• 1 large yellow bell pepper, seeded, cut into 24 chunks
• 24 cherry tomatoes

Directions:

1. In a large bowl, whisk together pesto, olive oil, lemon zest and lemon juice.
2. Add salmon, bell pepper and tomatoes, tossing to combine.
3. Preheat grill to medium-high heat.
4. Make six skewers, alternating salmon, bell pepper and tomatoes evenly among six (10-inch) skewers. Discard marinade.
5. Grill skewers, turning once or twice, until salmon is cooked through, 6 to 8 minutes total.
6. Serve immediately.

Chipotle chicken and mango skewers

Serves 6

Smoky chipotle chicken and juicy chunks of mango lend a sweet-heat to these skewers. Serve with sour cream or Greek yogurt for dipping.

Ingredients:

• 1/4 cup olive oil
• 1 small onion, chopped
• 4 chipotle peppers in adobo sauce, chopped
• 2 tablespoons honey
• 1 garlic clove
• 3 tablespoons fresh cilantro
• 1-1/2 pounds boneless, skinless chicken breast halves, cut into 24 cubes
• 2 mangoes, pitted, peeled, cut into 24 cubes

Directions:

1. In a blender, combine oil, onion, chipotle, honey, garlic and cilantro. Pour into a large bowl.
2. Add chicken and mangoes to the marinade and toss to coat.
3. Preheat grill to medium-high heat.
4. Make six skewers, alternating chicken and mango evenly among six (10-inch) skewers.
5. Grill skewers, turning once or twice, until chicken is cooked through, 6 to 8 minutes total.
6. Serve immediately.

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