Ingredients:

• 6 boneless, skinless Chicken Thighs

For the marinade:

• Juice of half a Lemon
• Zest of a whole Lemon
• ¾ cup of Coconut Milk
• 1 Serrano pepper
• Approximately 2 inches/nubbins of Ginger, peeled (size like your thumb, a nubbin!)
• 4 cloves of Garlic, peeled
• 1 Shallot, peeled
• ¼ large Red Onion, peeled
• Approximately 1 cup fresh Cilantro
• 1 tablespoon Dark Brown Sugar
• 2 tablespoons Fish Sauce
• 2 tablespoons Soy Sauce

Place all of the ingredients for the marinade into a food processor.

Blend until everything has been minced up well. Reserve about 1/2 cup of the marinade to use as a sauce later (do not place reserved sauce with raw chicken).

Marinate for about 4 hours if you’re using the thighs.

Tip: Don’t do like I did and just dump the bag of chicken out on the grill, you’ll have a mess.

Strain out all of the solids from the reserved sauce so that it is smooth and lump-free.

• Boneless (I’m using 2 here)
• ¼ of a Pineapple, cubed.

Sauce:

• 2 small Red Peppers, not too spicy like wax or cherry
• 1 handful of Cilantro
• ¼ red Onion
• ½ Banana
• Juice of one Lime
• 8 ounce can of crushed Pineapple
• 2 cloves Garlic
• 2 tablespoons Soy Sauce
• 2 tablespoons Brown Sugar
• 1 tablespoon Fish Sauce
• ¾ cup Coconut Milk
• 2 teaspoons kosher Salt

Blend all of the ingredients for the sauce in a food processor.

Cut the pork into large cubes.

Place the pork and pineapple cubes in a disposable tin suitable for using on your grill.

Cover the pork & pineapple with the sauce. You should have some extra sauce left over. The sauce that will be in with the pork will be excellent but will contain a lot of fat. If this bothers you, cook the remaining sauce separately and serve that.

Cover tin with foil and cook indirectly on your grill for about 3 hours at 300 degrees.

About 3 hours later the pork should be tender…try some!

Pick out the pork pieces and grill them for about 5 minutes. Set the pineapple pieces aside.

Serve with rice and some of the sauce. I like to just mix it all up.

Ingredients:
Flank Steak

For marinade:
Juice of Lemon
Zest of Lemon
Juice of Lime
Zest of Lime
1 Serrano Pepper
¼ cup Soy Sauce
¼ cup Fish Sauce
2 cloves Garlic
1 Green Onion
2 teaspoons ground Coriander
Handful of Cilantro
3 tablespoons dark Brown Sugar

Place all of the ingredients for the marinade in a food processor and blend until smooth.

Slice flank steak across the grain into thin strips.

Place the slices of flank steak in a bag along with the marinade. Marinate for a few hours.

Weave the strips of beef onto some skewers.

They should cook up very fast.