With Summer just around the corner, it’s time to eat outside and cook on the grill.  Is jam packed with recipes. I’ve got two tropical kabob recipes and a really yummy Pineapple Couscous Salad recipe as well.

Cost Plus World Market is one of my favorite places to shop and it’s not always for their gorgeous furniture, or unique global home decor, it’s for their awesome food section. I always find something interesting and new when I wonder the aisles. I’ve come up with some fun tropical themed recipes using some of World Market’s ingredients.

I’m a huge sucker for a fancy soda. And Lemon Lime Bitters is one of my all time favorite drinks. When I throw a small, casual dinner party, bottle drinks can be fun to serve. They feel special and add a little color and interest to the table as well.

We just got a huge upgrade with our brand new outdoor dining table. Our talented friend Jayson, welded and powdered coated the legs for this 12 foot long table. (If you are local and in the market for a table, send him a message for sure.) The top is gorgeous barn wood from my husband’s family farm. I can’t wait to have a bunch of folks over to dinner. I think we are going to be able to fit a lot of people at this table.

Pineapple Couscous Salad

• 1 cup chicken broth
• 3/4 cup Tri Color Couscous
• 1 whole pineapple, reserve 1 cup of the fruit
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, finely chopped
• 1 tbsp. curry powder
• 2 tsp. grainy mustard
• 2 tbsp. white balsamic vinegar
• salt and pepper
• 3 tbsp. olive oil

Bring the chicken broth to a boil. Add the couscous, cover and remove from the heat. Allow the couscous to sit for 5 minutes. Then fluff with a fork and chill in the fridge.

Cut the pineapple in half and remove all the fruit. Set aside 1 cup of the fruit and finely chop (the rest of the pineapple can be used for the Chicken Kabobs below). In a bowl, whisk together the curry powder, mustard, vinegar, salt, pepper and olive oil.  Pour over the chilled couscous. Stir in the onion, pineapple and cilantro. Serve in the 2 pineapple halves.

Mango Coconut Pork Kabobs

• 2 lb pork tenderloin (cut into 1 inch cubes)
• 1 cup Mango Coconut Grilling Sauce (plus more for dipping)
• 1 tbsp. Minced Lemongrass
• 1/4 cup fine shred coconut
• 1-2 mangos cubed
• red onion, sliced

In a bowl place the pork, Mango Coconut Grilling Sauce and Lemongrass. Allow to marinate at least 2 hours. Place the pork, mango and red onion on wooden skewers. Grill for at least 5 minutes on each side or until the meat is cooked through. Serve with more Mango Coconut Grilling Sauce for dipping.

Chicken Satay Kabobs

• 3-4 large chicken boneless, skinless chicken breasts (cut in 1 inch cubes)
• 1/4 cup soy sauce
• 1 tbsp. minced ginger
• 1 tbsp. garlic finely chopped
• 1 tbsp. mince lemongrass
• 2 tbsp. honey
• 1 tbsp. chili flakes
• Peanut Satay Sauce
• 1 red bell pepper cut into large pieces
• 1 cup of pineapple cubed

Combine the soy sauce, ginger, garlic, lemongrass, honey, and chili flakes in a bowl. Mix and add chicken. Allow the chicken to marinate for at least 2 hours. Remove from the marinade and alternate chicken, pineapple and bell pepper pieces on wooden skewers.  Brush the Peanut Satay Sauce on each kabob. Grill for about 5 minutes on each side. Serve with more Peanut Satay Sauce for dipping.

A big thanks to World Market for providing the ingredients to make these fun recipes. Thanks for supporting the companies that help make this blog possible. 

And don’t miss World Market’s Sweepstakes happening now! 

Grand Prize Package: Getaway for 4 to a beach house in Maui, Hawaii (5 nights/6 days – airfare and accommodations), $1,000 World Market gift card, Plus, 5 First Prizes: $500 World Market gift card (Sweepstakes ends 6/17/16).