Even though the summer season will be coming to a close soon, the end of the season doesn’t mean you have to stop hanging around your pool! Grilling and eating by the pool is one of the pleasures of a pool that doesn’t have to go away through the changing of the seasons. Check out this list of six delicious grill recipes inspired by pools and their style of vinyl liner!
1. Grilled Key Lime Chicken
This dish features Key Lime flavoring, pulled from the iconic dessert of the Florida Keys: Key Lime Pie. Layering in a sweet touch of honey, then soy sauce, limes and garlic, this grilled chicken will take you all the way to the U.S. tropics without leaving your backyard! Best grilled up by a pool with our Key Largo vinyl liner.
- ¼ cup Soy Sauce
- ¼ cup Honey
- 2 Tbs Vegetable Oil
- Juice of 2 limes
- 2 tsp minced garlic
- 4 boneless skinless chicken breasts
- limes for garnish (optional)
- Cut chicken into one inch squares.
- Mix soy sauce, honey, vegetable oil, lime juice, and garlic in small bowl.
- Place the chicken breasts in gallon sized bag and let marinate in the sauce for at least 30 minutes.
- When marinated, slide chicken chunks on skewers. You can also slice thin slices of lime and fold in half and slide in between chicken.
- Baste chicken with sauce once you place them on the grill. Grill for 5-10 minutes on each side until no longer pink in center.
2. Aloha Grilled Chicken
This dish is influenced by the tropical look of our Vivara Liner, with dolphins jumping throughout the tiles and the deep blue of the water created by our Miramar bottom liner. The Best Aloha Grilled Chicken dips into tropical flavoring with pineapple-infused sauce, while remaining full of savory ingredients like ketchup, soy-sauce and fresh ginger. This dish is a perfect match to grill and enjoy by the pool, especially out in the lovely summer sun!
- 1 c. unsweetened pineapple juice
- 3/4 c. ketchup
- 1/2 c. low-sodium soy sauce
- 1/2 c. brown sugar
- 2 cloves garlic, minced
- 1 tbsp. freshly minced ginger
- 1 lb. boneless skinless chicken breasts
- 1 tsp. vegetable oil, plus more for grill
- 1 pineapple, sliced into rings & halved
- In a large bowl, whisk together pineapple juice, ketchup, soy sauce, brown sugar, garlic, and ginger until combined.
- Add chicken to a large re-sealable plastic bag and pour in marinade. Let marinate in the fridge at least 2 hours and up to overnight.
- When ready to grill, heat grill to high. Oil grates and grill chicken, basting with marinade, until charred and cooked through, 8 minutes per side.
- Toss pineapple with oil and grill until charred, 2 minutes per side.
- Garnish chicken and pineapple with green onions before serving.
3. Caribbean Grilled Whole Red Snapper
We’re headed to Jamaica for this grill recipe, with inspiration from our Jamaica Tile liner! The combination of whole red snapper fish and cultural spices make this a delight to eat and a challenge to make; not for the novice cook! Including flavors like white pepper, all spice, garlic, paprika, basil, parsley and thyme, this dish is a flavor-blast and a half and we can’t get enough of it.
- 2 Whole red snapper about 1- 1 1/2 pound each
- 1-2 fresh lemons
- salt to taste
- 1 teaspoon ground white pepper
- 1 teaspoons ground all spice
- 1 Tablespoon garlic cloves minced
- 1 teaspoon ginger minced
- teaspoon paprika
- 2 teaspoons thyme finely chopped
- ½ cup basil or parsley coarsely chopped
- 1 teaspoons or more Chicken Bouillon optional
- Cooking Oil about ¼ cup or more to mix
- Plantains and or vegetables to grill
- Make three –four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside
- In a small bowl mix white pepper, all spice, minced garlic , ginger, paprika, thyme, basil, parsley , chicken bouillon and oil to make marinade for fish.
- Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24hours
- Preheat to high heat.
- When you are ready to grill, wipe down the grill basket with oil towel and them immediately lay the fish down in the fish casket. Let them grill for about 1-2 minutes on each side
- Reduce to medium high, and then cover the grill if you have a gas grill
- If you are using a small BBQ grill, leave the fish on the open grill or hot charcoal.
- Baste with Fish Marinate
- Let the fish cook for a total of 3-4 minutes on each side, you may have to add a minute on two depending on the thickness of your fish until cooked – when fish is white and the juices must run clear.
- Check for doneness by making sure the meat closest to the bone is fully cooked – slash with a knife to check.
- Serve with this pepper sauce and grill vegetables or plantains
- Peel plantains
- Slice in the middle then cut in halve. Season with salt and brush with spice mix
- Grill on each side for about 3 minutes until fully cook through – watch carefully because they burn easily.
4. Cuban Grilled Pork
Dish sparked by Palmetto Bay, a thriving area of culture and cuisine outside of Miami, Florida. It’s only appropriate to call on the delicious Cuban culture of Miami for this recipe thus we recommend Cuban Grilled Pork. With delicious flavors packed into the pork, you can enjoy the cooking experience while dancing by the grill and pool. Cuban Music highly recommended (on blast) for the full Palmetto Bay effect!
- 3 limes
- 1 tsp. olive oil
- 1 tsp. cumin
- 1 clove garlic
- 1 pork tenderloin
- 1 can black beans
- 3 c. chopped jicama
- 1/4 c. fresh cilantro leaves
- From 1 to 2 lime(s), grate 2 teaspoons peel and squeeze 3 tablespoons juice. Cut remaining lime into wedges. In small bowl, combine peel, oil, cumin, garlic, and 1/2 teaspoon salt; rub on both sides of pork slices.
- Spray large ridged grill with nonstick cooking spray; heat on medium until hot. Cook pork 11 to 14 minutes or until browned on outside and still slightly pink in center, turning once.
- Combine beans, jicama, lime juice, cilantro, and 1/4 teaspoon each salt and freshly ground black pepper. Serve pork with salad and lime wedges.
5. Tropical Fruit and Veggie Kabob
For any vegetarians out there, this fruit and veggie kabob hits the spot with its delightful tropical flavors and healthy ingredients. A mix of mango and pineapple with red bell peppers and red onion slathered in a delicious Caribbean Jerk seasoning makes you feel like you’re on the beach, when you’re only by the pool. These kabobs are best enjoyed by our Marco Island Tile liner, named after the beautiful region of Florida.
- 1/4 cup orange juice
- 2 Tbsp. packed brown sugar
- 2 Tbsp. cider vinegar
- 2 Tbsp. oil
- 2 tsp. McCormick® Perfect Pinch® Caribbean Jerk Seasoning
- 2 medium red bell peppers, cut into 1" chunks (2 cups)
- 1 medium red onion, cut into 1" chunks (1 cup)
- 1 medium ripe mango, cut into 1" chunks (1 cup)
- 1 cup fresh pineapple chunks
- Mix juice, sugar, vinegar, oil and seasoning in small bowl with wire whisk until well blended. Place fruit and vegetables in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
- Remove fruit and vegetables from marinade. Discard any remaining marinade. Alternately thread fruit and vegetables onto skewers. Lightly sprinkle with additional seasoning, if desired.
- Grill over medium heat 10 to 15 minutes or until vegetables are tender, turning frequently.
6. Grilled Pineapple Margarita with Jalapeno
To finish off the list, we’d like to recommend a grilled drink! This margarita has a unique spin with grilled pineapple and jalapeno-infused tequila. The perfect combination of sweet and spicy, a Margarita like this is to die for! Just enjoy responsibly while grilling by the pool and if the jalapeño heats you up too much, a jump in the cool refreshing water might be just what you need!
Naturally this drink fits perfectly with our Margarita Island Tile liner.
- GRILLED PINEAPPLE
- 1 pineapple cut into 1-inch thick slices
- JALAPENO INFUSED TEQUILA
- 1 cup silver tequila
- 1 jalapeno sliced into rings
- COCKTAIL RECIPE
- 3 ounces jalapeno infused tequila
- 1 ounce triple sec
- 2 1-inch thick slices of grilled pineapple chilled
- 3 Tablespoons fresh lime juice (juice of 1 lime)
- 2 Tablespoons agave syrup to taste
- 3/4 cup water
- 1 teaspoon vanilla extract
- Crushed ice
- Grilled pineapple and lime wedges for garnish
- Citrus salt or kosher salt for rimming your glass
JALAPENO INFUSED TEQUILA
- Add tequila and jalapeno to a clean, lidded container. Shake to combine and allow the flavors to meld for 12-24 hours, depending on how spicy you'd like it. Once the flavor has developed, strain the jalapenos and discard.
COCKTAIL (SERVES 2)
- Cut pineapple into 1 inch thick rings, discarding the rind.
- Preheat grill to medium-high and oil it lightly. Grill pineapple for 4-5 minutes on each side, until you get nice grill marks and it begins to soften slightly.
- Place the grilled pieces in a bowl and allow to cool completely in the refrigerator.
- Add jalapeno infused tequila, triple sec, 2 slices of the grilled and chilled pineapple (and any juices that have accumulated in the bowl), lime juice, agave, vanilla extract and water to a blender. Process until smooth. If desired, strain to remove the pulp from the pineapple.
- To salt the rim, run a lime slice or pineapple wedge around the lip of your glass and dip into salt to cover.
- Add crushed ice to your glass, pour in your margarita mixture, and garnish with extra grilled pineapple, jalapeno slices or lime wedges.
Let us know how the recipes came out in the comments below!