Sizzle into summer with a Memorial Day weekend barbecue

The holiday weekend may feel a little different this year with the beloved FourLeaf Air Show shifting to over to Fourth of July as part of the celebration marking the 250th anniversary of the signing of the Declaration of Independence. Still, there’s no shortage of ways to celebrate the unofficial start of summer, including a patriotic drone show to fill in for the annual flying spectacle that will illuminate the night sky over Jones Beach on May 24.

No matter how the weekend unfolds, one tradition remains firmly in place: gathering around the grill for a barbecue with family and friends.

 Of course, no Memorial Day barbecue would be complete without the familiar favorites — juicy burgers sizzling over an open flame, hot dogs nestled in toasted buns and steaks grilled to smoky perfection. But today’s cookout offers far more than the traditional staples. By adding dishes with bold marinades, fresh seasonal ingredients and unexpected sweet-and-savory flavors, hosts can bring new energy to the holiday barbecue while still honoring the classics everyone loves.

The beauty of grilling is its versatility. From colorful kebabs and charred vegetables to caramelized fruit and herb-infused sides, even the simplest ingredients take on extra flavor over the fire. The tried-and-true will always remain a go-to, but the holiday is also the perfect opportunity to refresh the menu with creative twists and crowd-pleasing additions that may just become new favorites.

Spicy Mustard Chicken Kebabs

• 1/4 cup plus 1 tablespoon spicy brown mustard
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1 tablespoon white wine vinegar
• 1 pound raw boneless skinless chicken breast, cut into 1-inch cubes
• 1/4 teaspoon each of salt and black pepper
• 1 medium red onion, cut into 1-inch chunks

To make sauce, place 3 tablespoons mustard in medium bowl. Add oil and garlic powder, and whisk until uniform. Cover and refrigerate.

To make marinade, in small bowl, combine vinegar with remaining 2 tablespoons mustard. Stir until uniform.

 Season chicken with salt and pepper. Place chicken and marinade in large sealable plastic bag. Remove as much air as possible and seal. Gently knead marinade into chicken through bag. Refrigerate for 1 hour.

 Meanwhile, if using wooden skewers, soak 4 in water for 20 minutes to prevent burning.

Alternately thread marinated chicken and onion chunks onto 4 skewers. Bring grill to medium-high heat.

Brush both sides of kebabs with sauce. Grill kebabs for 5 minutes with grill cover down. Flip kebabs and grill for 6 to 8 minutes, or until chicken is cooked through. Enjoy.

Grilled Pineapple with Lime Dip
Enhance the flavor of fruits and veggies at your barbecue. Try another way to eat pineapple by grilling it and pairing with a lime dip for a tasty treat.

• 1 pineapple
• 1/2 cup brown sugar
• 2 tablespoons lime juice
• 3 tablespoons honey

Lime Dip:

• 8 ounces cream cheese, softened
• 1/2 cup plain yogurt
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• 2 teaspoons lime zest

            Peel pineapple; cut into wedges.

In resealable plastic bag, combine brown sugar, lime juice and honey. Add pineapple wedges, seal bag and turn to coat. Refrigerate 1 hour.

To make dip: In small bowl, beat cream cheese until smooth. Beat in yogurt, honey, brown sugar, lime juice and lime zest. Cover and refrigerate.

Heat grill to medium heat. Remove pineapple wedges from plastic bag; discard marinade. Grill pineapple wedges, covered, 3-4 minutes on each side, or until golden brown. Serve with dip.

Grilled Lemon Chive Corn
 Grilling adds an extra special flavor to corn on the cob. Try it with a lemon chive butter topping.

• 4 ears fresh sweet corn, in husks
• 2 tablespoons butter, melted
• 1 tablespoon chopped chives
• 1 teaspoon fresh lemon juice

 Place corn on grill, uncovered, 20 to 30 minutes or until tender, turning often.

Meanwhile combine butter, chives and lemon juice. Serve corn with lemon-chive butter.