Safe grilling tips, plus a special summer bonus recipe

Summer is the perfect season to cook outdoors. Few aromas are more enticing than a juicy burger or veggie kebabs cooking over an open flame. But when grills aren't used safely, they pose a serious risk. Unsafe grilling can cause significant injuries, property damage and home fires.

Before you tie on that apron and fire up the backyard BBQ, take a moment to review these grilling tips to help keep your family and friends safe during a cookout.^1,2,3

Safe grilling tips:

• When using propane gas, check the tank and hose for leaks or cracks. Make sure the connection to the grill is secure.
• Always open the grill lid before turning on the gas and lighting the grill.
• Clean the grill before and after every use. Remove grime, charred food and grease buildup from the grates, lids and grease trays.
• Grills should be placed at least three feet away from anything that could catch fire. This includes buildings, deck railings, planters, bushes, trees, cars and lawn furniture.
• Don’t grill in a garage or under a covered area.
• Never leave a grill unattended.
• Keep children, pets and toys away from the grilling area. Be wary of bouncing balls and other objects that can accidentally land on the grill.
• Use long-handled grilling tools.
• Never dump used charcoal or wood chips into a trash can or onto the ground. Allow them to completely cool before disposing of them in a metal container.
• Use a meat thermometer to make sure your food is cooked to a safe temperature. The USDA recommends these minimum internal temperatures:⁴

Now that you’ve prepped and fireproofed your outdoor cooking area, get ready, get set and grill! Here’s a delicious recipe to get you started.

Jerked chicken with fire-roasted fresh pineapple

Fresh pineapple on the grill unleashes a whole new level of flavor.⁵ Makes: 4 servings

Ingredients

• 2 (10- to 12-ounce) boneless, skinless chicken breasts cut in half
• 1 Tbsp ground allspice
• 1 Tbsp dried thyme leaves
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 4 Tbsp canola oil, separated
• 2 Tbsp red wine vinegar
• Juice of 1 lime
• 3 medium green onions, finely chopped
• 1 jalapeño pepper, chopped*
• 2 cloves garlic, minced
• 8 (3½-by-¾-inch) fresh pineapple slices**
• 2 Tbsp honey
• Dash of hot pepper sauce

Preparation

• In a medium bowl, combine the allspice, thyme, cinnamon and nutmeg.
• Add 2 Tbsp canola oil, vinegar and lime juice. Mix with a wire whisk to blend well.
• Add the green onion, jalapeño pepper and garlic; mix well. Set aside.
• Place the chicken breasts in a baking dish. Brush the jerk sauce evenly over both sides of the chicken breasts.
• Cover and marinate in the refrigerator for at least 1 hour or longer if possible.
• Preheat the grill to a medium-high temperature.
• Remove the chicken from the marinade; discard the marinade.
• Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of the grill.
• Grill for about 6 to 8 minutes on each side. Use an instant-read thermometer to check for doneness; the internal temperature of the chicken should reach 165°F when cooked through.
• Allow the grilled chicken to rest for 5 minutes, covered, before serving.
• While the chicken is cooking, brush the pineapple slices lightly with the remaining 2 Tbsp canola oil.
• Place the pineapple on the grill; cook for 3 to 4 minutes on each side or until heated through and lightly charred with grill marks. Remove from the grill.
• In a small bowl, combine the honey with hot pepper sauce; blend well. Drizzle over the pineapple.
• Serve the jerked chicken breasts with grilled pineapple slices.

*If you prefer more heat, add another jalapeño pepper or an extra splash of hot pepper sauce. **For convenience, buy fresh pineapple that’s been pre-sliced.

Nutrition

Serving size: ½ chicken breast and 2 pineapple slices

Calories: 420 | total fat: 18g | saturated fat: 2g | trans fat: 0g | sodium: 170mg | cholesterol: 90mg | total carbs: 35g | fiber: 4g | sugars: 25g | protein: 32g