Bursting with flavor from a quick-and-easy marinade, these tuna steaks are topped with pico de gallo made from pineapple, tomatoes, lime juice and a nice kick of jalapeno. —Sally Sibthorpe, Shelby Township, Michigan
Making these zesty pork kabobs is as much fun as eating them. And as a 4-H leader with a quartet of 4-H'ers of my own at home, I can count on plenty of help preparing them.
My husband enjoys grilling our kabobs outdoors. On rainy days, he broils them up juicy and tender in the oven. Either way, I always make sure to make enough for seconds.
Bring the convenience of outdoor cooking to dessert with toasted angel food cake "sandwiches" that hold melted chocolate and are served with grilled fruit. They're really delicious and easy. —Terri Trudeau, San Gabriel, California
Fresh pineapple adds an elegant touch to a barbecue when grilled, topped with butter and maple syrup and sprinkled with nuts. Polly Heer of Cabot, Arkansas suggests cutting each pineapple quarter into bite-size pieces before serving.
These tender kabobs are full of savory rosemary flavor, yet they're low in fat and sodium. I found the original recipe in a magazine, then adjusted it to suit our tastes.
Byron, New York
Here's a traditional Mexican main dish prepared with a twist! The fruity salsa cools off the spicy pesto, and in my opinion, definitely makes the dish. Try it on chicken or pork, too. —Steve Meredith, Streamwood, Illinois
Sesame ginger salad dressing adds refreshing flavor to this pairing of broiled chicken and an exotic homemade coleslaw. “This meal is always a hit, and it goes together so quickly.”
—Melissa Jelinek, Apple Valley, Minnesota