Surf’s Up Beach Party
Pineapples in Paradise
Photo Courtesy of Laila Plant
Surf’s up, Dude!
It’s the height of beach season nationwide and we thought a beach party was in order. Pineapples, with brightly colored tropical flowers and surf décor are on hand for a classy and classic beach blanket bingo party.
Use brightly colored pinks, lime greens and ocean blue paint to color pineapples for centerpieces and other display decor. Surfboards are another choice to use either on their own or painted to your color palette.
Kabobs on the Beach
Photo Courtesy of Cooking Classy
A beach party needs easy, ready for the grill food. While Kabobs are the easy choice, this flavorful mix gets our vote for a mix of tropical and Asian flavor fusion.
1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup low-sodium soy sauce
1/4 cup canned pineapple juice
4 Tbsp olive oil , divided, plus more for brushing grill
1 1/2 Tbsp rice vinegar
4 garlic cloves , minced (4 tsp)
1 Tbsp minced ginger
1/2 tsp sesame oil
Salt and freshly ground black pepper
1 3/4 lb boneless , skinless chicken breast, chopped into 1 1/4-inch cubes
3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
1 1/2 large green peppers , diced into 1 1/4-inch pieces
1 large red onion , diced into 1 1/4-inch pieces
In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.
Tip Courtesy of Cooking Classy
Photo Courtesy of Dorothy Kern
Give your mimosa’s that beach tropical twist with flavors of the beach, pineapple and rum.
Pineapple Juice, cold
Champagne or Prosecco, cold
Pineapple slices and/or cherries, for garnish
Per mimosa: add one ounce coconut rum and two ounces pineapple juice to a champagne glass. Top with champagne and garnish with pineapple and/or cherry.
To make a pitcher: add 1 cup coconut rum, 2 cups pineapple juice, and an entire 750mL bottle of champagne or prosecco to a pitcher. Add pineapple slices and/or cherries to the pitcher or glasses for garnish.
Snaps for the Beach
Photo Courtesy of SnapChat
Get pool or beach ready with custom snap filters that you can now create directly in the app. In a menu called On Demand Geofilters,. Create custom filters for your event, picking from pre-set occasions, and submit to Snapchat for review.