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Grilled Aloha Chicken Sausage with Fresh Pineapple Ginger Salsa

Grilled Aloha Chicken Sausage with Fresh Pineapple Ginger Salsa. Wow is that a mouth full….a mouth full of delicious!!

In our last post, we gave you our Fresh Pineapple Salsa recipe. Good for almost any grilled meat or fish, and super yummy on tacos. Grilling season is well underway and we needed a vessel for this fab salsa.

Enter Gilbert’s Craft Sausages … first, let me say that I am not getting paid or compensated by Gilbert’s in anyway. I just really love their products and wanted to share them with you!!

I am particularly fond of their chicken sausages. Click on the link above to see all Gilbert’s amazing products. My two favorite are the Caprese Chicken Sausage……I used these in our Italian Sausage Caprese Salad and the Aloha Chicken Sausage. Sweet tropical pineapple, coconut, and hardwood smoked brown sugar work beautifully with the flavors of chicken and ginger.

So…….what makes these sausages so great you ask???? First, they are low in calories, low in fat, and full of protein. Second they taste amazing, and the list goes on…..

Fully cooked, so you can heat them up quickly. They’re individually wrapped, so you can cook as few as one or as many as you please.

All natural chicken, raised with no antibiotics, and they are minimally processed…..I like that! We try to buy organic as much as possible, and use meats that are raised with care, and without all the yucky stuff.

You all know that I love to grocery shop, and get many of my ideas while just tolling around the store. That’s how I stumbled across Gilbert’s Craft Sausages. The sausages were the inspiration for the salsa. It was just bonus that the salsa worked so well with other dishes as well.

No big mystery on the recipe here……we grilled the sausages….it took all of about 5 minutes…. I toasted the buns (personal preference)….then heaped on the Fresh Pineapple Ginger Salsa.

Dinner was ready in under 10 minutes. We had chips with ours, but have whatever grill/picnic sides you and yours enjoy!

For a quick easy taste of the tropics try our Grilled Aloha Chicken Sausage with Fresh Pineapple Ginger Salsa!

Grilled Aloha Chicken Sausage with Fresh Pineapple Ginger Salsa

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Author: Marty Boyd
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Yield: 4 servings 1x
Category: Sandwich
Method: Grill
Cuisine: American

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Ingredients

Scale

1 – 10 ounce package Gilbert’s Aloha Chicken Sausages

4 hot/sub buns, toasted if desired

1 recipe Fresh Pineapple Ginger Salsa

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Instructions

Grill/cook sausages according to the package directions.

Place cooked sausage on hot dog bun and top with Fresh Pineapple Ginger Salsa

Serve with chips or desired sides.

Keywords: chicken sausage, pineapple, easy, quick, grill, summer

Fresh Pineapple Ginger Salsa

Summer grilling and the flavors are spicy sweet. Fresh Pineapple Ginger Salsa is the perfect condiment for hot off the grill chicken, fish, pork and seafood.

After buying my first whole pineapple, I was hooked! No more canned pineapple for me. So, how do you know you have the right pineapple??? There is no better way to say it….….sniff it’s butt!

If you sniff the stem end and its smells, ripe, sweet, and fruity…..thats your pineapple!

Now you have the perfect pineapple, how do you cut it??? Well, you need to let an expert explain, and who better than Martha Stewart. Click here for a short video on how to cut a pineapple.

Summer salsas need all fresh ingredients. Sweet pineapple, sweet bell peppers for color, spicy jalapeño for heat, onion, fresh ginger root, and cilantro make for a sweet and spicy topping for grilled foods or for your favorite tacos.

Fresh ginger gives a kinda sweet, kinda peppery, kinda lemony, kinda spicy,and pungent flavor to Fresh Pineapple Ginger Salsa or any dish you use it in.

Ginger can be used in sweet or savory dishes, and has been used medicinally for centuries. Used as a tonic, antiseptic, diuretic, fever reducer, appetite aid, and digestion stimulant. Herbalists use ginger to treat arthritis, bronchitis, colitis, colds, coughs, rheumatic pain, and menstrual cramps.

Freezing peeled ginger root ensures you have a ready supply. Peel a fresh ginger root and store in a freezer bag, making sure all the air is out of the bag. When the need for ginger arises…..just grate the frozen ginger in the desired amount……easy!!

Whip up a batch of Fresh Pineapple Ginger Salsa for your next turn at the grill…..you will be glad you did!!

P.S. Later in the week I will have a quick easy grill recipe using Fresh Pineapple Ginger Salsa!!!!!! Come back and check it out!!

Fresh Pineapple Ginger Salsa

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Author: Marty Boyd
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: About 3 cups 1x
Category: Condiment
Method: Mix
Cuisine: American

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Ingredients

Scale

½ pineapple, pealed, cored, small diced ( about 3 cups)

1 jalapeño- seeded and vein removed, very finely diced

1/2 cup sweet peppers, diced small (red, orange, yellow green)

¼ cup finely diced red onion

1 teaspoon grated fresh ginger root

½ cup chopped cilantro, chopped

Zest and juice of one lime

1/2 teaspoon Sriracha sauce

Salt to taste

pinch sugar (optional)

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Instructions

Combine all ingredients in a medium bowl. Adjust seasonings to taste.

Keywords: pineapple, peppers, cilantro, salsa, condiments

Sweet and Spicy Chicken Kabobs

Whether Mother Nature like its or not, its time to grill…… Sweet and Spicy Chicken Kabobs.

When boneless skinless chicken is on sale……. you stock up! After all you never know when a chicken idea will come across your mind.

Kabobs are a perfect summer griller. I did not use them for this recipe as I only have two and we had a few more people than that for dinner, but if you can find kabob baskets……buy them. Much easier to turn, and nothing falls off the skewer or spins around……you know what I’m talking about!

But, I used bamboo screwers for this recipe and soaked them for a few hours so they didn’t burn during cooking.

The biggest part of the recipe, is making sure you have similar size chunks of meat and veggies. I prepped my meat and veggies ahead, so when the time came I just had to skewer them.

Strips of bacon, woven in-between keeps the meat moist and gives the kabobs that smoky bacon flavor.

The real start of the show, is the sauce, sweet and spicy……..pineapple juice, brown sugar, soy sauce, and a nice pinch of red pepper flakes for heat.

So, you all know that a pinch wasn’t really how much I used, being the house of spice. But, for normal folks, a pinch will add just the right amount of heat.

Cornstarch thickens the sauce and gives it that nice shine you get from cornstarch. Brush the sauce during just the last few minutes of grilling as the sauce will burn quickly.

Serve the extra sauce on the side along with some steam rice and you have a perfect summer meal.

Sweet and Spicy Chicken Kabobs ………get your grill on!

Sweet and Spicy Chicken Kabobs

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Marty Boyd
Yield: 6 1x

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Ingredients

Scale

2 pounds boneless, skinless chicken breasts, cut into 1 1/2 chunks
1 large fresh pineapple, cut into 1½ inch chunks
2 large red bell peppers, cut into 1½ inch pieces
1 large onion, cut into 1½ inch pieces
12 strips of thick applewood smoked bacon
FOR SAUCE:
1½ cups pineapple juice
1½ tablespoons cornstarch
3/4 cup brown sugar
2 tablespoons soy sauce
Pinch of red pepper flakes or to taste.
6 bamboo skewers, soaked in water for several hours.

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Instructions

To make the sauce: Combine cornstarch and brown sugar in a large sauce pan, whisk until combined. Add remaining ingredients and bring the mixture to a boil, reduce the heat to medium and simmer for 2 minutes or until thickened. Set-aside until ready to use.
Begin with a pieces of bacon and weave around each piece of chicken and pineapple, then place the bell pepper and onion together and weave the bacon around both of those. Continue weaving until you have 4 pieces of chicken on each kabob. Spray kabobs with non stick cooking spray ( I use coconut oil spray)
Preheat the grill to medium high. Grill the kabobs for 10-15, turning a couple of times, until done.
Brush with sauce during the last few minutes of grilling.
Serve with remaining sauce and steamed rice.