Grilled Pineapple

Directions:
1 fresh Pineapple
1/4 t. Honey
3 T. Butter, melted
Spoonful of brown sugar

Instructions:
Cut off the top and bottom of the pineapple and hack lengthwise into eighths.  Trim off the middle core and outside prickly side.

Mix honey and butter and place pineapple into marinade.  Marinate for however long you think is appropriate. Sprinkle brown sugar just before grilling.


Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear. Usually takes about 20 minutes.

Chicken Salad on A Log

Ingredients

8 wide celery ribs, trimmed
1/3 cup cream cheese (2 ounces), softened
3 tablespoons mayonnaise
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon finely chopped basil
2 teaspoons finely chopped parsley
1/2 teaspoon finely grated lemon zest
1/2 pound cooked chicken breast, finely chopped or shredded
1/2 cup frozen baby peas, thawed
3 tablespoons finely chopped red onion
Kosher salt and freshly ground pepper

Directions
Using a vegetable peeler, peel the celery ribs so they sit flat, then cut them on the diagonal into 1-inch lengths. In a medium bowl, combine the softened cream cheese with the mayonnaise, lemon juice, basil, tarragon, parsley and lemon zest. Add the chicken, peas, and onion and stir gently until just combined. Season with salt and pepper. Spoon 1 teaspoon of the chicken salad onto each piece of celery.