Spring in Texas is what I imagine summer feels like everywhere else. This is the time of year where we fire up the grill and spend our evenings chilling outdoors. This past weekend, Patrick and I did just that! We stepped out on the patio, opened up a bottle of Sauvignon Blanc, and set out to grill a three-course dinner.
Everything turned out oh-so-delicious, that I naturally had to share it with y’all! So I’m teaming up with H-E-B today to give you my recipes for Grilled Romaine Caesar Salad, Grilled Sweet Chilli Pineapple Chicken (so good!) followed by Grilled Pineapple & Ice Cream for dessert. These three dishes go perfectly together and make for a great spread for your next dinner party!
Have you ever had grilled romaine lettuce? Once you try it, you won’t go back! What intimidated us at first turned out to be the easiest part of our meal.
Followed by Sweet Chili Pineapple Chicken, this dinner was quickly turning into one of the best meals we’ve made at home. What made this dish stand out was Frank’s Sweet Chili Sauce, from the makers of Frank’s Hot Sauce. (it’s seriously so good I could almost drink it! … but I won’t, because that would probably be unwise, ha.)
A dinner like this isn’t complete without dessert! I never had much of a sweet tooth until I got pregnant with Annie. Even now, 2 months postpartum, it’s like I HAVE to have a dessert after every meal! Patrick sure loves this latest development to my diet because he has the biggest sweet tooth of anyone I’ve ever met. I have a feeling Annie will too!
While we were originally going to grill peaches to top with ice cream, HEB had a huge display of pineapples and I couldn’t resist switching things up. SO glad we did because it turns out, grilled pineapple is absolutely amazing! (And it played off the pineapple flavors in the chicken quiiiiite nicely!)
Ingredients
- 2 Heads of Romaine Lettuce
- Parmesan Cheese
- Caesar Dressing
- 1 Lemon
- Olive Oil
- Salt and Pepper
- Texas Tough Ziplock Bags
- Texas Tough Aluminum Foil
- 4-6 Chicken Breasts
- 1 Cup of Sweet Chili Sauce
- 1/2 Cup of Pineapple Juice
- Salt & Pepper
- Olive Oil
- Small Red Potatoes
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Orange Pepper
- 2 Zucchini
- 1 Pineapple
- Honey
- Cinnamon
- Vanilla Ice Cream
Instructions
- Slice each head of lettuce length wise.
- Brush each half with olive oil and sprinkle on some salt and pepper.
- Grill for about three minutes on each side.
- (You might want to remove the back pieces of lettuce depending on how they grill, but this is up to you!)
- Top with your favorite Caesar dressing and parmesan cheese.
- Last but not least, squeeze a bit of lemon juice on top for an added zest!
- For the marinade, combine the sweet chili sauce, pineapple juice, s&p in a ziplock bag. Throw in your chicken and marinate for about 3 hours.
- Slice up your potatoes and top with olive oil & salt and pepper. Wrap in Texas Tough Foil & Grill for 15 min. Flipping foil pack throughout.
- Slice up the zucchini & peppers and top with olive oil & salt and pepper. Wrap in Texas Tough Foil & Grill for 10 min. Flipping foil pack throughout.
- Throw the chicken on the grill for 5-6 minutes on each side, or until internal temperature is 165° F.
- Slice the pineapple to get 4-5 perfect circles. Then cut the pit out at the middle.
- Grill these babies for about 2 minutes on each side.
- Top with a heaping scoop of ice cream.
- Then drizzle with honey & cinnamon.
