YORK, Pa. — Olivia's shares some fun grilling ideas to make the Fourth of July extra tasty.
Fire Grilled Tuna Skewers and Lamb Chops topped with Pineapple BBQ sauce enhanced with fresh mint are the star of the show. The dish is served with grilled corn on the cob and baked sweet potato.
A Red, White and Blue Hawaiian is the perfect star-spangled cocktail to finish out Independence Day.
Meal
Mint and Pineapple BBQ sauce
Ingredients
4 tablespoons, fresh mint, chopped
1 tablespoon, chipotle pepper, puréed
1 cup, fresh pineapple, chopped
1/2 cup, pineapple juice
2 cups, ketchup
1 tablespoon, brown sugar
1 teaspoon, smoked paprika
2 tablespoons, Dijon mustard
3 drops, Kitchen Bouquet
Directions
Mix all of the ingredients together. Drizzle the sauce over the lamb and tuna. Serve the skewers with corn on the cob and a baked sweet potato.
Cocktail
Red, White and Blue Hawaiian
Ingredients
Blue Chair Bay Coconut Rum
Pineapple juice
Blue Curaçao
Crème of coconut
Strawberry boba
Pineapple, for garnish
Red sugar, to rim
Directions
Fill a glass with ice. Add the rum, juice, coconut and blue Curaçao. Shake the drink. Pour it into a glass rimmed with red sugar. Top the cocktail with the boba and garnish it with fresh pineapple.
