Pineapple

I love tandoori-style cooking, derived from India’s clay tandoor oven, because the chicken stays unbelievably moist and juicy, even after grilling. To give new life to the traditional yogurt-based marinade, I add flavors more indigenous to Mexico and pair this dish with a pineapple and serrano salsa.

A special combination, decidedly Asian. Use fresh ginger if at all possible.

I make these skewers, the creation of my friend Johnny Earles, several times each summer. The bananas, especially, drive everyone wild.

Great at a barbecue, with or without rum.

This is wonderful served on croissants or on a bed of lettuce. It also makes a nice appetizer served in miniature phyllo shells.

I serve this as a congealed salad at holiday meals.