Try these tasty grilling recipes courtesy of the winners from the Upgrade Your Grill contest winners!

1st Place Winner: Naylet LaRochelle

@larochellenaylet

Ingredients
2/3 cup diced Melissa’s Italian Sweet Red Onion
1 cup peeled, diced Melissa’s Japanese Cucumber
1 cup seeded, diced Melissa’s Aloha pepper
1/3 cup chopped Melissa’s Cilantro
1 tablespoon chopped Melissa’s Mint leaves
2 tablespoons lime juice (from Melissa’s limes), plus 1 tablespoon
1 teaspoon Melissa’s Pico de Gallo Seasoning, plus 1 tablespoon
2 tablespoons Melissa’s Jalapeno Hot Honey (medium), plus 1/2 cup
1 teaspoon kosher salt, plus 2 teaspoons, or to taste
2 teaspoons olive oil, plus more for drizzling over melon
4 boneless, skinless chicken thighs (or if preferred 4 skinless, boneless chicken breast halves)
4 half-moon slices Melissa’s Orange Candy™ Melon, seeded (or if preferred, you may use any other Melissa’s melon variety)
4 Melissa’s jalapenos, stemmed, seeded, and thinly sliced
Cilantro sprigs and lime slices (from Melissa’s produce), for garnish, if desired

Directions
Make salsa: In a medium bowl, toss together red onion, cucumber, pepper, cilantro, mint, 2 tablespoons lime juice, 1 teaspoon Melissa’s Pico de Gallo seasoning, 2 tablespoons Melissa’s Jalapeno Hot Honey, and 1 teaspoon kosher salt.  

Make Jalapeno Hot Honey glaze: In a small bowl, mix 1/2 cup Melissa’s Jalapeno Hot honey, 1 tablespoon lime juice, and 2 teaspoons olive oil.  

Preheat grill to medium-high heat. Season chicken with 1 tablespoon Melissa’s Pico de Gallo seasoning. Grill chicken on the rack of uncovered grill. Cook 6-8 minutes or until no longer pink, turning once halfway through grilling. A few minutes before removing from grill, brush chicken with Jalapeno Hot Honey glaze to preference. Grill an additional 2-3 minutes, or until glaze caramelizes on the chicken.   Remove from grill.

Drizzle melon slices with olive oil. Grill, turning once, until grill marks appear on both sides, about 2-3 minutes. Remove to plate; dice.   Add to prepared salsa; stir to mix.  

Serve chicken on a large platter. Top with melon salsa, jalapeno slices, and garnish with cilantro sprigs and lime slices.

2nd Place Winner: Lovage & Lilacs

@lovage_and_lilacs

Ingredients
1/2 cup sweetened coconut flakes
4 full-size plain cake donuts
 
Goat Cheese
4 ounces softened plain goat cheese
1 Tablespoon honey
1 teaspoon Melissa’s key lime zest
 
Ginger Butter
2 Tablespoons melted salted butter
2 Tablespoons light brown sugar
1 teaspoon finely grated Melissa’s fresh ginger root
 
1 Melissa’s organic pineapple, peeled & cored
4 Tablespoons Melissa’s Raspberry Dessert Sauce

Instructions
Preheat a grill to medium-high heat.
 
Place coconut in a foil pan. Cook over direct heat on grill, stirring frequently, for 2 to 3 minutes or until toasted. Cool. Split each donut in half horizontally (lengthwise). Grill cut sides only over direct heat for 2 to 3 minutes or until toasted. Carefully remove to a plate to cool.
 
In a bowl, combine all Goat Cheese ingredients.
 
In another bowl, combine all Ginger Butter ingredients.
 
Cut pineapple into 4 (approximately ½ inch thick) rings. Use a large, sharp biscuit cutter to make perfect rounds, if desired. Grill over direct heat for 3 to 4 minutes per side or until softened and caramelized, basting with ginger butter during cooking. Cool slightly.
 
To assemble, onto the cut sides of 4 of the donut halves, layer about half of the goat cheese and coconut. Add grilled pineapple slices, remaining goat cheese, raspberry sauce and remaining coconut. Place remaining 4 donut halves, cut sides down, onto tops.

3rd Place Winner: Carmell Childs

@carmellcraves

Ingredients
1 Melissa’s Gold Pineapple, cut into 8 long spears (skin & core removed)
1/4 cup brown sugar
1 tsp cinnamon (plus some for garnish)
1/4 cup butter, melted
Ready to cook flour tortillas (4 large or 8 small)
Melissa’s Caramel Gourmet Dessert Sauce
Vanilla Ice cream (for serving)

Toppings
Melissa’s macadamias, chopped
Melissa’s coconut chips
Melissa’s fresh mint sprigs (garnish)

Directions
Place pineapple, brown sugar and cinnamon in plastic zip-locked bag. Mix to coat then set aside until juices begin to release.

Lightly oil grates and preheat grill to medium high. Grill pineapple planks until caramelized, approximately 9-10 minutes; turning occasionally while brushing with juices from the bag.

Brush tortillas with butter and grill both sides just until light marks appear. (Press with a spatula to release any air bubbles and remove tortillas while still soft & pliable.)

Drizzle pineapples in caramel and roll up 1-2 pieces per warm tortilla. Dust with cinnamon. Serve taquitos with ice cream (on top or on the side), additional caramel, macadamias, coconut and a mint leaf garnish.

*Minced Melissas crystalized ginger is another topping option that adds a little extra flair for all your ginger loving family and friends.