Grilled Chicken Drumsticks, Eggplant, Pineapple and Shrimp

I’m really not sure why it took me so long to post this recipe and I giggle a little that I’m posting in it not during grilling season. Either way, these are my favorite items to eat off the grill. I must admit that I really know nothing about grilling. My brother Ilan helped me with the directions. The eggplant went so fast that I didn’t end of getting a photo of it. But trust me that it is just as delicious as the rest!

Grilled Pineapple and Shrimp (


  • Chicken Drumsticks
  • Salt and Pepper
  • Garlic salt
  • Onion powder
  • Eggplant, leave skin on
  • EVOO (Extra-Virgin Olive Oil)
  • Fresh pineapple, cut into 1 inch pieces
  • Wood skewers
  • 3 Tablespoons light soy sauce
  • 2 Tablespoons honey
  • 1 pound fresh shrimp
  • 1 Tablespoon lemon juice

Grilled Chicken Drumsticks (

 Grilled Chicken Drumsticks


  1. Wash the chicken and lay out on a pan or plate.
  2. Sprinkle a moderate amount of salt, pepper, garlic salt, and onion powder on each side.
  3. When grilling keep your grill at a medium to medium-high heat and place the drumsticks directly over the coals.
  4. Only flip the chicken when it is crispy dark brown on the hot side, which should take about 5 – 7 minutes for each side.
  5. Make sure the chicken is thoroughly cooked, and flip again if needed, so overall cook time should be 15 – 20 minutes.

Grilled Shimp with Lemon Juice (

Grilled Shrimp


  1. Skewer the fresh shrimp (pushing skewer 2x through each shrimp) – about 4-5 per skewer.
  2. Baste lightly with lemon juice.
  3. Grill on high heat (about 2 – 3 minutes per side) until golden brown.

Grilled Pineapple with Soy and Honey (

 Grilled Pineapple


  1. Mix together soy sauce and honey.
  2. Skewer pineapple (about 5 per skewer) and baste with soy sauce and honey mixture.
  3. Place pineapple skewers on the grill and cook over high heat for 2 – 3 minutes per side.
  4. Only flip when browned on each side.
  5. Anything but high heat on the grill will take too long to cook, and dry out the pineapple.

Grilled Eggplant:

  1. Slice the eggplant into half-inch wide portions and lay out over a pan or plate.
  2. Baste both sides of the eggplant slices with olive oil, and then sprinkle salt and pepper in moderate proportions.
  3. Place directly above high heat on the grill and cook for 2 – 3 minutes per side, or until browning begins.
  4. Remove from grill when ready and enjoy warm.

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