Barbecue Pineapple Chicken Packets




















Pineapple and barbecue sauce are the ultimate smoky-sweet duo, and a natural fit for summer grilling. Here, chicken breasts, red onion, bell peppers, and pineapple are smothered in barbecue sauce and tucked into a foil packet, which is tossed onto the grill until the chicken is juicy and the veggies are tender. It’s the perfect 30-minute meal to kick off grilling season.

You can make your own barbecue sauce, but there are so many great ones on the grocery store shelves, that you should save the time and the steps. Pick your favorite!


1. Small pineapple

2. Medium red onion

3. Medium green bell pepper

4. 2 cups barbecue sauce, divided

5. 1 teaspoon kosher salt, divided

6. 1 teaspoon, freshly ground black pepper divided

7. 4 (6-ounce) boneless, skinless chicken breasts


  1. Heat an outdoor grill to medium-high, direct heat. Prepare 4 (10-inch long) sheets of aluminum foil.

  2.  Prepare the following, placing them all in the same large bowl: Peel, core and dice 1 small pineapple to get 2 cups, thinly slice 1 medium red onion,  and slice 1 medium green bell pepper. Add 1 cup of the barbecue sauce, 1/2 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Toss to combine.

  3. Divide the vegetable mixture between the 4 sheets of foil, leaving a 2-inch border on all sides. Season 4 boneless, skinless chicken breasts with the remaining 1/2 teaspoon kosher salt and remaining 1/2 teaspoon black pepper, then place a breast on each vegetable pile. Pour the remaining 1 cup barbecue sauce over the chicken.

  4. Fold the sides of the foil to meet over the center, then crimp the edges together to create completely sealed packets. Place the packets directly onto the grill grates, cover, and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Let cool for 10 minutes before opening the packets and serving.

Grilled Corn on the Cob



  1. 2 ears fresh corn with husks on

  2. 1/4 cup butter (slightly softened)

  3. ¼ cup fresh herbs, chopped roughly

  4. 2-3 cloves of garlic, crushed

  5. Salt

  6. Red chili pepper flakes




  1. Remove a few outside husks from corn and pull the remaining husks away from the ear but leaving them attached to the stem.  This makes it easy to remove the silk strings.  Remove all silks, leaving husks attached. 

  2. Mix butter with salt, herbs, garlic, and red chili pepper flakes.

  3. Using a spoon, smear the butter on all surfaces of the corn kernels.   Press the husks up against the ear, smoothing them in place.  Cover the ears with foil

  4. Grill for about 8-10 minutes until corn is tender and coated with the butter and herbs. You can remove the husks first if you like and then serve it.





Kimchi Stew



(serves 2 with side dishes, serves 4 without)

  1. 1 pound kimchi, cut into bite size pieces

  2. ¼ cup kimchi brine

  3. ½ pound pork shoulder (or pork belly)

  4. ½ package of tofu (optional), sliced into ½ inch thick bite size pieces

  5. 3 green onions

  6. 1 medium onion, sliced (1 cup)

  7. 1 teaspoon kosher salt

  8. 2 teaspoons sugar

  9. 2 teaspoons gochugaru (Korean hot pepper flakes)

  10. 1 tablespoon gochujang (hot pepper paste)

  11. 1 teaspoon toasted sesame oil

  12. 2 cups of anchovy stock (or chicken or beef broth)

For stock (makes about 2½ cups’ worth):

  1. 7 large dried anchovies, heads and guts removed

  2. ⅓ cup Korean radish (or daikon radish), sliced thinly

  3. 4 x 5 inch dried kelp

  4. 3 green onion roots

  5. 4 cups water



Make anchovy stock:

  1. Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan.

  2. Add the water and boil for 20 minutes over medium high heat.

  3. Lower the heat to low for another 5 minutes.

  4. Strain.

Make kimchi stew:

  1. Place the kimchi and kimchi brine in a shallow pot. Add pork and onion

  2. Slice 2 green onions diagonally and add them to the pot.

  3. Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock

  4. Cover and cook for 10 minutes over medium high heat.

  5. Open and mix in the seasonings with a spoon. Lay the tofu over top.

  6. Cover and cook another 10 to 15 minutes over medium heat.

  7. Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.



Cabbage Kimchi


  • 1 medium head napa cabbage (about 2 pounds)

  • ¼ cup iodine-free sea salt or kosher salt (see Recipe Notes)

  • Water, preferably distilled or filtered

  • 1 tablespoon grated garlic (5 to 6 cloves)

  • 1 teaspoon grated peeled fresh ginger

  • 1 teaspoon granulated sugar

  • 2 tablespoons fish sauce or salted shrimp paste, or 3 tablespoons water

  • 1 to 5 tablespoons Korean red pepper flakes (gochugaru)

  • 8 ounces Korean radish or daikon radish, peeled and cut into matchsticks

  • 4 medium scallions, trimmed and cut into 1-inch pieces.



  • Cutting board and knife

  • Large bowl

  • Gloves (optional but highly recommended)

  • Plate and something to weigh the kimchi down, like a jar or can of beans

  • Colander

  • Clean 1-quart jar with canning lid or plastic lid

  • Bowl or plate to place under jar during fermentation


  1. Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.

  2. Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.

  3. Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.

  4. Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the red pepper flakes, using 1 tablespoon for mild and up to 5 tablespoons for spicy; set aside until the cabbage is ready.

  5. Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.

  6. Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

  7. Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.

  8. Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.

  9. Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.


Spinach Orange Salad

from Lois Winter



  • 1/4 cup vegetable oil

  • 3 TBL sugar (divided)

  • 2 TBL vinegar

  • 1 TBL snipped fresh parsley

  • 1/2 t salt

  • 1/4 t pepper

  • Dash hot pepper sauce

  • 1/4/ cup sliced almonds

  • 6 - 8 cups packed fresh spinach

  • 1 cup thin bias-cut celery

  • 2 TBL chopped green onion tops

  • 1 can (11 oz) mandarin oranges, drained



  1. In a jar with tight-fitting lid, combine oil, 2 TBL sugar, vinegar, parsley, salt, pepper and hot pepper sauce; shake well. 

  2. Chill.

  3. In a small skillet over medium heat sauté almonds in remaining sugar, watching closely until golden brown.

  4. Remove from the heat and allow to cool. 

  5. In a large salad bowl, combine spinach, celery, onion tops and oranges. 

  6. Just before serving, add dressing and almonds: toss lightly.  (Yield 6 -8 servings)



Maast-O Khiar 


  • 1 (32 ounce) container plain yogurt

  • 3 English cucumbers, peeled and cubed

  • 1 clove garlic, minced

  • 1 shallot, finely chopped

  • 5 tablespoons dried, crushed mint leaves

  • 1 teaspoon salt

  • 1 teaspoon pepper


  • Mix together all ingredients

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