John and I love grilling in the summer… meats, veggies, fruits – you name it. Everything just tastes better. We usually just throw it all onto a skewer for my version of a shish kabob. For the marinade, I use pineapple juice for some sweetness and balance it out with vinegar and soy sauce. You can marinate for as little as you’d like, but for that great extra flavor, the longer the better! Oh, and if you don’t have an outdoor grill, use a grill pan – just make sure you pat the meat dry before grilling, otherwise you’ll end up with a lot of smoke in your kitchen.

Note: If you’re unsure how to clean and/or maintain your grill pan, here’s some tips that might help!