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Tag Archives: Half baked harvest

Pineapple Slaw

Pineapple Cole Slaw
Pineapple could be cut up smaller than this

One of my favorite new summer salads to quickly make. And the quantities are forgiving. Add more Cole slaw if you like. Or more jalapeño!! For sure prepare it just before serving.

This is another Half Baked Harvest recipe, one of the best food bloggers out there. Tieghan serves this with Hawaiian Hula Pork Fajitas. The link to the recipes for the pork, Coconut Rice and the Pineapple Slaw is here https://www.halfbakedharvest.com/hawaiian-hula-pork-fajitas-pineapple-slaw-coconut-rice/

Ingredients

  • 1/3 cup Greek yogurt
  • 2 tablespoons rice vinegar
  • 1/4 cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 teaspoons orange zest
  • Salt and pepper to taste
  • 4 cups shredded cabbage
  • 2/3 cup sliced green onion
  • 1/3 cup chopped fresh cilantro
  • 2 cups diced fresh pineapple
  • 2 jalapeños, seeded and chopped

Directions

  • In a large bowl whisk together yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper.
  • Add cabbage, green onion, cilantro, pineapple and jalapeño
  • Toss well and cover in frig till ready to serve. Don’t let it sit more than 2 hours for best presentation and crunchiness!
I made a huge amount of the Cole slaw marinade
Vegetables added to marinade. I should have cut up pineapple in smaller pieces!
Pineapple Slaw
Every bite is delicious!

This is exactly Tieghan’s recipe except I doubled it. If you like salads saucey you can make more marinade. Omit the cilantro for those who have a sensitivity to it. Substitute parsley if you like

Thank you Half Baked Harvest!

Voila!

Grilled Chicken Caprese

Burrata and Grilled Pesto Chicken

This recipe is from Half Baked Harvest, my favorite food blogger! It’s easy, simple and quick!

Make a marinade with pesto for the chicken. Skewer it with tomatoes. Grill. Serve on a platter with burrata, mini mozzarella balls and more pesto marinade. Tieghan serves it with grilled bread, but it’s also yummy on pasta!

To see more photos of this dish and to read more about it go to http://HalfBakedHarvest.com

Ingredients

  • 2 tablespoons olive oil
  • 2/3 cup pesto
  • 1/3 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • 1/4 teaspoon chili flakes or more
  • 2 cups cherry or grape tomatoes
  • 1 cup fresh basil
  • Salt, pepper, and chili flakes
  • 2 pounds boneless chicken breasts, cut into 1-2 inch pieces
  • 8 ounces burrata or more
  • 1 cup mini mozzarella balls or more

Directions

  1. To make marinade in a small jar combine pesto, balsamic vinegar, honey, lemon juice, salt, pepper and chili flakes. Cover and shake it up!
  2. In a medium bowl combine half the marinade and the chicken. Add 1 tablespoon olive oil and mix well.
  3. In another small bowl combine 1 tablespoon olive oil and tomatoes. Season with salt and pepper
  4. Thread the chicken and tomatoes on skewers. Grill over medium high heat till chicken is just done and tomatoes slightly char. Don’t over cook! Grill just a few minutes to the internal temperature of 160 degrees F. No higher!!
  5. Break open the burrata onto a platter. Add mozzarella balls and then the chicken and tomatoes on or off the skewers. Drizzle remaining marinade over it all. Drizzle with olive oil and balsamic if you want. Sprinkle with salt, pepper and chili flakes. Top with torn basil leaves.
  6. Serve with thick slices of grilled bread. Spread and pile the toppings on the bread or pasta
  7. Voila!