Great Recipes to Kick Summer Off!

Grilled Pork & Pineapple Skewers with Achiote Sauce by Ingrid Hoffmann

Sweet, juicy pineapple and tender, savory pork in one bite: it’s no wonder skewers done right are a grilling staple. Marinate your pork in Ingrid’s secret achiote sauce to really up the ante.

If you don’t have a Lynx grill yet, come visit us at Nevada Outdoor Living’s BBQ Online Showroom:

Serves 4


For the sauce
3 tablespoons canola or vegetable oil
1 tablespoon achiote (annatto) seeds
1/2 cup red wine vinegar
5 garlic cloves, finely minced
1 tablespoon seeded and finely chopped canned aji amarillo peppers (or 1 tablespoon finely chopped roasted red or yellow peppers plus 1/4 teaspoon cayenne pepper)
2 teaspoons ground cumin
2 teaspoons salt, plus extra for the skewers
2 teaspoons freshly ground pepper, plus extra for the skewers

For the pork
1 pineapple, peeled, cored, and cut into 1-inch cubes
1 pound pork loin, cut into 1-inch cubes
1 large red onion, quartered, then halved widthwise
1 head of butterhead lettuce (such as Bibb or Boston)
Lime wedges, for serving


  1. Heat the oil in a small saucepan over medium-high heat and add the achiote seeds. Turn off the heat and let the seeds steep until the oil turns a vibrant orange-red, about 5 minutes. Strain the oil through a fine-mesh sieve and discard the seeds. Place the achiote oil in a blender along with the vinegar, garlic, aji amarillo, cumin, salt, and pepper and purée the mixture.
  2. Place the pork in a resealable gallon-sized plastic bag. Add the achiote marinade, turn the bag to coat the pork, and refrigerate for at least 4 hours or overnight.
  3. Preheat your grill to high heat. Thread the pork onto skewers alternately with the pineapple and red onion. Sprinkle the skewers with a little salt and pepper. Grill until browned on all sides, 4 to 6 minutes total; don’t overcook or the pork will be tough and dry. Serve the skewers on a bed of lettuce leaves with some lime wedges.


Grilled Pineapple with Spiked Rum Crema by Ingrid Hoffman

Delightfully juicy and just the right amount of sweet, Ingrid Hoffman’s Grilled Pineapple with Spiked Rum Crema complements a savory entree and can also be served as an after-dinner treat.

If you don’t have a Lynx grill yet, come visit us at Nevada Outdoor Living’s BBQ Online Showroom:

Makes 4 servings


8 ¾-inch-thick rounds of pineapple, peeled and cored
butter-flavored cooking spray
3 tablespoons dark brown sugar
1 cup heavy cream
½ cup confectioners’ sugar
2 tablespoons silver rum
¼ cup sweetened coconut flakes, toasted, for serving
fresh mint sprigs, for garnish


  1. Spray the pineapple slices with the cooking spray on both sides and rub with the dark brown sugar.
  2. Beat the heavy cream with an electric hand mixer on high speed in a chilled medium bowl until it thickens. Add the confectioners’ sugar and beat until stiff peaks form. Beat in the rum until stiff peaks form. Refrigerate until ready to serve.
  3. Heat a rimmed grill pan over high heat until very hot. In batches, add the pineapple to the pan and grill until seared with grill marks, turning once, about 3 minutes. (The pineapple can also be grilled on an outdoor grill over medium heat.) Transfer to a plate and let cool slightly.
  4. For each serving, place 2 pineapple slices on a dessert plate. Top with a dollop of the rum cream, sprinkle with a tablespoon of coconut, and garnish with a mint sprig. Serve immediately.

If you don’t have a Lynx grill yet, come visit us at Nevada Outdoor Living’s BBQ Online Showroom:

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