Summer BBQ: Kabobs and Homemade Ice Cream with Grilled Pineapple

This is perfect for a summer bbq! We decided to go tropical with our weekend bbq and it turned out perfect! ! Pork Kabobs, and a dessert of grilled pineapples served with homemade ice cream were on the menu.  The great weather and view of the wine grapes growing in the yard made it an excellent day!  Recipes are at the end!! 

We hit up the farmers market for fresh veggies...squash, onion, multicolored peppers and potatoes. 

It took awhile to get them skewered! 

Finished product after grilling! 

Bella awaits her treats! 

Ice Cream Machine! 

Brown sugar coated Pineapple!

Ready for the Rum! 

Pouring the lit rum onto the pineapple! 

You can see the flame a bit in this one as the rum burns off! 

Ah, one of the best desserts I ever had! Certainly one of the freshest! 

BBQ Pork Kabobs

1/4 cup of Soy Sauce 
1/4 cup of Pineapple Juice 
1 tablespoon of Rice Wine Vinegar 
2 cloves of Garlic, crushed 
1 teaspoon of Chili Garlic Sauce 
1 tablespoon of Brown Sugar 
1 lb. of Pork Tenderloin, cut in 1 inch cubes 
1 Pineapple or 1 20 oz. Can, cut in 1 inch cubes 
1 Red Pepper, cut in 1 inch cubes 1 Zucchini, cut in 1/2 inch pieces 
1/2 lb. of Whole Button Mushrooms 

Directions: First, in a medium bowl, whisk together the soy sauce, pineapple juice, rice wine vinegar, garlic, chili garlic sauce, and brown sugar. Reserve 3 tablespoons of the marinade. Now, in a large ziplock bag, place the pork and the marinade, keeping the reserved aside. Marinate for 1 hour or more. When ready for dinner, if you are using wooden skewers, soak for 10 minutes in water. Pre-heat the grill to medium-high heat. Thread the skewers alternatively with pork (discard the marinade the pork was in), pineapple, red pepper, zucchini, and mushrooms. Place the skewers on the grill, baste with the reserved marinade every time you turn the skewers. Cook until the pork is done and has reached an internal temperature of 145 degrees. Let rest for 5 minutes before serving.

Grilled Pineapple


1 ripe golden pineapple
1 can (14 ounces) unsweetened coconut milk
1-1/2 cups turbinado sugar or granulated sugar
1 teaspoon ground cinnamon
Sprigs of fresh mint, for garnish
1 quart vanilla ice cream or frozen yogurt, for serving


1. Set up the grill for direct grilling and preheat to high.

2. Peel, slice, and core the pineapple. Shake the coconut milk well before opening the can. Pour it into a bowl. Put the cinnamon and sugar in a small bowl and stir with a fork or spoon to combine.

3. When ready to cook, brush and oil the grill grate. Brush each pineapple slice on both sides with coconut milk, and sprinkle, also on both sides, with the cinnamon and sugar mixture. Arrange the slices on the hot grate, and grill until nicely browned on both sides, 4 to 6 minutes per side. If a crosshatch of grill marks is desired, rotate each slice 60 degrees after 2 or 3 minutes on each side. Transfer the pineapple slices to plates or a platter for serving; top each slice with a scoop of vanilla ice cream and garnish with mint leaves.

Homemade Vanilla Ice Cream
1 cup whole milk
¾ cup granulated sugar
2 cups heavy cream, divided
Pinch of salt
1 vanilla bean, split in half lengthwise
6 egg yolks
¾ teaspoon vanilla extract


1. Warm the milk, sugar, 1 cup of the heavy cream and the salt in a medium saucepan over low heat, stirring until the sugar is dissolved. Scrape the seeds from the vanilla bean into the milk mixture and add the bean to the mixture as well. Cover, remove from the heat and let steep at room temperature for 30 minutes.
2. Pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.
3. Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.
4. Pour the custard through the fine-mesh sieve and stir it into the cream. Place the vanilla bean into the custard, stir in the vanilla extract, and place the bowl over an ice bath. Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.
5. When ready to churn the ice cream, remove the vanilla bean from the custard and freeze the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe container and store in the freezer.

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