Our sweet friend from Hawaii, the pineapple, is fantastic on the grill. It's a great way to change a hamburger from boring beef to summer island paradise on a bun!
Core and slice a whole pineapple, then soak the slices in dark rum. Toss the pineapple rings on a hot grill, and keep an eye on them. Flip them after a few minutes on each side so they don't burn. Meanwhile, add half a cup teriyaki sauce to your hamburger meat, and a little dehydrated onion. Slap those babies on the grill. Once the burgers are grilled to your liking, pull them off and pile sliced Spanish onion, lettuce, tomato, avocado and the grilled pineapple on a buttered soft brioche roll.
I love to serve these burgers with baked sweet potato wedges that I toss with peanut oil and bake at 375 degrees F for 35 minutes. They're easy to make and don't require much maintenance. I flip them one time in the oven and pull them out.
Dust them ever so gently with 1/2 teaspoon chili powder and sprinkle with the juice of two key limes. Add some good old-fashioned ketchup.
I like to call this a banana split on steroids. Talk about flavor!
Peel and slice the banana lengthwise, coat it in pina colada mix and throw it on the grill. Watch your banana carefully, so it doesn't burn; no one wants a charcoal-flavored sundae! After a few minutes, flip the banana to make sure both sides are cooked, then take it off the grill.
Dish out some good premium vanilla ice cream, place the bananas on top, and drizzle it with caramel or butterscotch.
I like to sprinkle mine with some salty nuts to add a little protein and a bit more flavor.
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