On The Grill

For sauce, mix all ingredients except pork chops together in a small bowl. Place pork chops over direct heat above medium-hot coals. Grill chops for about 4-5 minutes, until nicely browned on one side; turn and brush liberally with sauce. Grill for 4-5 minutes more; turn and brush with more sauce. Grill for a few minutes more, turning and brushing with sauce. Discard any left-over sauce. Serves 4.

Pierce both sides of meat several times with a fork. Dice garlic clove and combine with all ingredients. Pleace meat in a bowl and pour combined ingredients over steaks. Turn steaks over in marinade to completely coat all areas. Cover and refrigerate for at least one half hour for best results(longer for more zesty and robust taste). Over hot coals, grill steaks 5 to 6 minutes per side or until desired. Serves 2-3 people.

GARNISH
6 pineapple rings

Rinse chicken and pat dry. Arrange in a glass baking dish large enough to hold chicken in one layer. In a small bowl, combine oil, pineapple juice, herbs, salt and pepper. Mix well and pour over chicken. Cover and refrigerate several hours or overnight. Grill marinated chicken over hot coals until juices run clear, approximately 5-8 minutes per side. Serve garnished with grilled pineapple rings.

1 can French-fried onions(2.8 ounces)
1 teaspoon salt(optional)
1 teaspoon paprika
1/2 teaspoon garlic powder
4 steaks(1/4-1/2 pound each)
2 tablespoons vegetable oil

In a blender, food processor or by hand, crush the French- fried onions to make crumbs. In a small bowl, stir together onion crumbs, salt, paprika and garlic powder. Brush steaks with oil, dip them in crumb misture and place on grill. Cook steaks over high heat to desired degree of doneness. Makes 4 servings.

2 boneless skinless chicken breasts
1 small orange, cut into wedges
1/4 cup pineapple chunks
1/2 cup red bell pepper, cut into 1-inch pieces
1/2 cup green bell pepper, cut into 1-inch pieces
1/3 cup teriyaki sauce

Cut chicken into 1-inch pieces. Thread chicken, orange, pineapple, red pepper and green pepper alternately onto four (10-inch) skewers. Brush teriyaki sauce over kabobs. Grill or broil kabobs 10 to 15 minutes or until chicken juices run clear, turning once, brushing occasionally with teriyaki sauce. Serve kabobs over rice. Serves 2.