Grilling Goodness (Part 1)

Corey and I have been grilling nonstop this summer, so I thought I’d start a new series dedicated to our grilling successes (….and failures).

I honestly don’t know what we’re going to do when winter is here and we aren’t able to grill multiple days a week.  Maybe we’ll just throw on some huge coats and scarves and try our best to brave the coldness in pursuit of this grilling goodness.  But probably not.

Until that day comes, though, I’m sure we’ll be firing up the grill at least 2-3 days a week like we’ve done thus far this summer.  Grilling is so easy and simple, and we get to sit out back and enjoy the weather while our food cooks itself.

So for this first entry for our Grilling Goodness series, I’m going to give you recipes for two of our absolute grilling favorites: mushrooms and pineapples.

[No, we don’t mix these two things together.  We’re not monsters.  But we do like to have them on the same night, but we save the pineapples for dessert :)]

Let’s start with the mushrooms.

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We grab a container of organic mushrooms from our local grocery store (usually baby bella) and clean them and slice them up – or, if they’re already sliced, we just clean them really well and add them straight to this handy little aluminum foil box that Corey makes.

We use the whole container of mushrooms because Corey reallllllly likes grilled mushrooms.  Seriously.  Sometimes I think he could eat his body weight in them.

To make this little box, we just grab a large sheet on aluminum foil and fold the sides up to make a little container for the mushrooms to sit in.  It’s simple and it makes clean up very easy…and best of all, it works!

After you add your cleaned mushrooms to this aluminum foil box, drizzle about 1-2 tablespoons of olive oil over top, and add a pinch of salt and a pinch of pepper to taste.

Use your hands to mix the mushrooms around to make sure that each mushroom is coated in the olive oil, salt, and pepper mixture.

You’re ready to go!  Throw this little container on the grill for about 15 minutes on low heat, moving around the mushrooms with tongs or a fork every five minutes or so.

Try one and if they taste fabulous, you’re good to go!

Throw some chicken breast at the same time, and you’ve got a meal!

But no meal is complete without dessert.

Which brings us to the pineapples.

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We just buy a fresh pineapple at the store and slice it in the circles above, then place it in a bowl.

Drizzle a little bit of honey (we use organic honey, but regular old honey will work too!) over the pineapple, and move them around with your hands to coat all the pineapple slices.

Throw them directly on the grill for about five minutes, then flip the pieces over.  If there are grill marks, you’re good to go!  If not, put it back on the grill for a few minutes.  Then, cook the other side for an additional five minutes.

And that’s it!

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The pineapples are my personal favorite dessert, and the mushrooms are Corey’s favorite side dish.  You really can’t go wrong with these easy grilling recipes!

Do you have any go-to grilling recipes you’d like to share?  Post in the comments below!

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