Thinking Beyond Burgers and Brats

Thinking Beyond Burgers and Brats

This summer, fire up the grill topped with a variety of healthy options that will make you forget about the burgers and bratwurst for a while.
Try these chef-approved recipes for ideas on how to mix up your grilling menu for family and friends this summer. We promise they won’t mind.

Caribbean Pork Tenderloin with Pineapple Salsa

Try cutting the tenderloin in half before throwing it on the grill – you’ll get that charred crust and juicy inside in just half the time. Jerk seasoning is often spicy, but this dish features a moderate level of heat. The grilled salsa pairs perfectly with the pork, featuring sweetness (pineapple), tartness (lime), some bite (onion) and fresh fragrance (cilantro). This salsa would also complement grilled fish or chicken.

Individual Hawaiian Pizzas

Your love of pizza doesn’t go away just because it’s grilling season. Combine your favorite food with your favorite method of cooking with these personal-sized Hawaiian pizzas, sure to be a hit with both adults and kids. Even if you don’t grill them, these pies bake perfectly in the oven as well. Simply cook the dough at 500 degrees on a hot pizza stone for four minutes before adding the toppings. Bake an additional eight minutes or until done.

Flank Steak with Chipotle-Orange Mojo

For the taste of a Mexican street food cart straight from your grill, fire up these flank steak tacos. Paired with fresh cilantro, spices and orange juice, these Carne Asada-style tacos will leave your guests asking for seconds and thirds.

Summer Herbed Shrimp

A perfect way to start a meal off the grill, these grilled shrimp feature touches of herbs, peppery olive oil and tangy vinegar. It all adds up to a fresh, delicious people-pleaser. Leave the tails on to make it easier for guests to pick up these tasty appetizers.

Ultimate BBQ Chicken

Chicken is obviously no stranger to the grill, but the secret to the juiciest chicken is the skin. Grill it with the skin and remove it after cooking to get a succulent chicken breast that is more tasty and tender than the skinless variety. Taking the skin off also saves you 183 calories, three grams of saturated fat and 854 milligrams of sodium over the traditional recipe.