Happy Wednesday! You know what that means? We’re halfway through the week which means the weekend is almost here. And it’s even better because next week is a holiday week which means...short week!!! To say I’m excited is an understatement. Did you also know that today is National Pineapple Day? It’s also International Pineapple Day but the point is, it’s a day for celebrating pineapple, one of my favorite fruits! I love the versatility of it. It’s great fresh, on its own or grilled on top of a burger. I’ve come to enjoy it so much, that it’s even been sneaking it’s way into quite a few recipes lately. Keep scrolling to grab a few.

I’ve always known Hawaii to be the land of the pineapple but did you know that they’re actually native to South America? The Spanish brought the fruit to Hawaii where they ended up commercializing it. For a while, pineapples became a sign of wealth among European aristocrats since it was so expensive to either import them or grow them through early versions of greenhouses. I find this fascinating! And now, Hawaii barely produces any of the world’s pineapple contributions. Imagine my surprise considering I visited Hawaii back in 2006 and we had plenty of pineapple and even visited a plantation. But now that I realize it was 12 years ago, I guess it shouldn't be so surprising.

I could go on all day about pineapple but I’m sure you’d rather check out a few recipes. My favorite use of pineapple lately has been grilled and on top of burgers. Something about the combination of savory, juicy meat and the tangy sweetness of pineapple gets to me. It’s a flavor combo that can’t be beat and it’s an easy way to add a little pizzazz to your dinner table or impress guests. Where else (other than a restaurant) will you get a burger with a pineapple on top? People are generally too apprehensive to go out of their comfort zone with food when they’re hosting guests. Me? I like to challenge people’s comfort zones so don’t come to dinner at my house if you’re not ready to see something non-traditional on the dinner table. I love the classics but boy, do I love a twist!

BBQ Chicken Burgers with Grilled Pineapple
This recipe is one of my favorites. Ground chicken is used instead of beef for lighter burgers that are packed with flavor. Keep the patty from disintegrating on the grill by using a full cup of breadcrumbs in the meat mixture. I used regular breadcrumbs but panko will work as well and might even give the burgers a light, airy quality.

BBQ Hawaiian Chicken Bowls
This is a great weeknight dish. Everything (except the rice) is grilled, or cooked on grill pan over the stove. Start with the chicken breasts and while they rest, grill up the pineapple and peppers. Serve over rice with my homemade barbecue sauce and this is a winner.

Frozen Mango-Pineapple Daiquiri
Fresh or frozen pineapple will work for this delightful cocktail. I call it sunshine in a glass because you can’t help but be happy while drinking it and it looks so sunny! White rum, my preferred choice of liquor, has a mellow flavor so I will warn you - it goes down a little too easy. This would be a great cocktail to whip up for a few friends on a casual night in but I wouldn’t recommend making it in larger batches since the slushy quality really makes it special.

Grilled Pineapple Burgers
Inspired by one of the best burgers I’ve ever had, this recipe was my first try at putting a pineapple on my own burger. Modeled after a burger I had while visiting Denver, it has a lot of flavor packed into the meat patty so that the pineapple doesn’t take over. Provolone cheese adds a mellow touch to all the strong flavors and provides a nice balance.

Lattes-Life-Luggage-Grilling-Recipes-Grilled-Pineapple-Burgers-1.0.jpg

Mango Pineapple Salsa
Probably my favorite salsa recipe...ever. Nothing mixes better with pineapple than other tropical flavors. This salsa, while very yellow in presentation, is addictive. So addictive that in the original post I wrote a disclaimer releasing me from any responsibility of future salsa addictions. It’s so easy to make and is 100% worth making in triple or even quadruple batches. It will go fast. Believe me!