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Guy's Guide to Grilling

Tips, tricks, and recipes for delicious, heart-healthy meals.

Grilled Pineapple and Chili Pork Tenderloin

Savory and sweet with ginger and garlic providing a hint of heat, this Asian-accented dish -- loaded with protein and light on fat -- will satisfy dad's deepest meat craving.

Servings: 8


1 pineapple

¼ cup red pepper, diced small

¼ cup green pepper, diced small

¼ cup red onion, diced small

½ tsp fresh ginger, minced

½ tsp fresh garlic, minced

2 scallions, diced

1 tsp cilantro, minced

½ tsp chili powder

¼ tsp cumin

3 tbsp rice wine vinegar


1 lb pork tenderloin

1 tsp extra virgin olive oil

salt and pepper to taste

½ tsp chili powder

3 cups mesclun greens


1. Peel the pineapple and cut it in half. Set aside one half and dice the other for chutney.

2. Mix all ingredients for chutney, reserve.

3. Lightly coat the tenderloin with olive oil, then season it with salt and pepper. Sprinkle all over with chili powder

4. Slice reserved pineapple into 4 slices.

Grill Time

1. Heat the grill to medium high.

2. Turning the tenderloin every few minutes, grill the pork to an internal temperature of 150°F (approximately 12–15 minutes).

3. Halfway through the cooking, lay the pineapple slices on the grill. Turn them once.

4. Remove pineapple and pork and let them rest for 5 minutes.

To plate: top mesclun greens with one pineapple slice. Slice pork and shingle against the pineapple. Spoon chutney over sliced pork.

350 calories, 11 g fat (3.5 saturated fat), 105 mg cholesterol, 240 mg sodium, 27 g carbohydrate, 3 g fiber, 36 g protein. Calories from fat: 28%.

Grilled Sausage, Onion, and Basil Pizza

Hold the pepperoni! This pizza, topped with sweet Vidalia onions, savory lean turkey sausage, earthy mushrooms, and sharp Asiago cheese, has everything you could ask for. Rolling out the dough is fun, so give it a try. Your first efforts may not turn out as perfectly round as New York's finest, but whatever the shape, your pies will boast all the flavor and fewer calories.

Note: Unless you have an extra large grill, you will have to cook the pizzas one at a time.

Servings: 16 (two 12-inch pizzas)


2 ready-made pizza doughs or ready-made crusts such as whole wheat Boboli

6 oz low-fat, precooked smoked turkey sausage, casing removed, cut in bite-size pieces

½ cup pizza sauce

4 oz oyster mushrooms, sliced thin. White mushrooms make a fine substitute.

1 medium Vidalia or other sweet onion, sliced thin

3 cloves garlic, chopped

4 oz shredded Asiago cheese

6 oz shredded low-sodium, mozzarella cheese

2 tbsp grapeseed or canola oil

8 leaves fresh basil


1. Roll out pizza crust according to directions or use a ready-made pizza crust.

2. Spread half of the pizza sauce on each crust. Divide and place half of the onion, mushrooms, garlic, and sausage bits evenly onto pizza. Mix the two cheeses together and top the first pizza with half of it. Repeat steps for next pizza.

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