Hawaiian Chicken Kabobs

Grilled Hawaiian Chicken Kabobs are a summer favorite. Tender juicy grilled chicken is layered with a rainbow of veggies in a tangy Pineapple BBQ Sauce.

Serve this yummy meal with an easy rice pilaf or even a simple summer salad for a great meal!

Four Grilled Hawaiian Chicken Kabobs

Perfect for Summer

Like most grilling recipes, kabobs are the perfect summer meal! Chicken and fresh veggies all beautifully stacked on a skewer and grilled until caramelized.

The possibilities are endless.  These Hawaiian Chicken Kabobs are delicious when you make them and perfect leftover and added to a salad for lunch the next day.

If you’re using wood skewers, be sure to give them a soak first so they don’t burn on the grill!

Or Winter….

Don’t have a grill or want to stand out in the snow? No problem, you can also make these kabobs in the oven!

  1. Preheat the oven to 450°F.
  2. Place prepared kabobs on a foil lined pan.
  3. Bake 22-26 minutes or until chicken reaches 165°F.

Easy peasy!

A rainbow of veggies on pan for chicken kebabs

One of the very best things about summer is all of the fresh produce and I try to incorporate it into every meal. These Hawaiian Chicken Kabobs are loaded up with peppers, chicken and of course pineapple and are brushed with an easy to create Pineapple Honey BBQ sauce!

Delicious BBQ Sauce is Key

Having a delicious thick BBQ sauce is great to add that sticky caramelized finish we all love so much .

Combine KC Masterpiece® BBQ Sauce & Dry Rubs with ANY liquid to create a delicious sauce or marinade. I simply added pineapple juice to the mix… I often add it to homemade bbq sauce for a basting sauce too. This makes tender grilled kabobs with loads of sweet tangy pineapple flavor.

hawaiian chicken kabobs being brushed with marinade

Great for Marinades

Making a great chicken marinade is easy and delicious! Most marinades need a bit of acidity and in this case I use pineapple juice. Not only does this tenderize the meat (don’t worry, it’s just a bit, it won’t make the meat mushy) but it also adds flavor and the sugars in the juice help to caramelize the sauce!

If you haven’t seen these mixes yet, I’m kind of in love with them! Each box comes with two pouches of mix that can be combined with any liquid to create your own sauces and marinades…  think beer, cola, juice or root beer to create the perfect BBQ sauce for your summer grilling!

Grilled Hawaiian Chicken Kabobs with peppers

More Grilled Chicken Recipes

Hawaiian Chicken Kabobs

Grilled Hawaiian Chicken Kabobs. Tender juicy chicken layered with a rainbow of veggies in a tangy Pineapple Honey BBQ Sauce. The perfect quick & easy summer meal!

  • 4 large boneless skinless chicken breasts
  • 1 cup mushrooms (halved)
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 cup diced pineapple
  • 1 green bell pepper
  • 1 purple onion


  • 1 package KC Masterpiece® BBQ Sauce & Dry Rub (Sweet Honey)
  • 1 3/4 cup pineapple juice (divided)


  1. Combine 3/4 pineapple juice and 1 pouch KC Masterpiece® BBQ Sauce & Dry Rub. Set aside.


  1. Cut chicken into bite sized pieces. In a large zipper bag combine 1 cup pineapple juice and 1 pouch KC Masterpiece® BBQ Sauce & Dry Rub and chicken. Marinate 30 minutes.
  2. Preheat grill to medium high.
  3. Thread chicken and vegetables onto skewers and brush with BBQ Sauce.
  4. Grill 12-16 minutes or until cooked through.

This is a sponsored conversation written by me on behalf of KC Masterpiece® . The opinions and text are all mine.

Grilled Steak Fajitas

These Grilled Steak Fajitas are a delicious summer meal made easy on the barbecue. Flank steak is marinated in a savory fajita sauce and served with sautéed peppers and onions in soft tortillas.

Fresh, easy and delicious, these flank steak fajitas are a fun dinner any time of year!

Grilled flank steak fajitas on a board with toppings

This post is sponsored by Mirum, all opinions expressed are my own.

Steak Fajitas are a great recipe to feed a crowd and loaded with flavor! They’re easy to make and fun to share with a collection of our favorite toppers like Homemade Salsa, sliced jalapenos and cheese!

Like many of you, I’m obsessed with spicy foods including toppers for fajitas (I could literally eat Queso Dip by the bucket full). Unfortunately, along with spicy foods (and summer grilling) comes heartburn. No fun for anyone. I’m not alone; Omeprazole ODT commissioned the “Prevent the Summer Burn” survey of 1,029 American heartburn sufferers and found that 42 percent categorize summer as the worst time for heartburn (and more than half of sufferers claim that outdoor barbecues worsens their heartburn).

I can assure you that I don’t let heartburn stop me from indulging in my summer favorites (like patio parties filled with barbecue ribs and of course steak fajitas)!

Always talk to your doctor or a licensed professional before taking a new medication.

We’re always on the go at this time of year. For me, the best part of summer is time spent having BBQs with our friends and neighbors (and drinking mojitos on the deck). Like 1/3 of sufferers, I find that heartburn can keep me from enjoying summer favorites (both foods and activities)! Being proactive and taking Omeprazole Orally Disintegrating Tablets (also referred to as ODT) daily helps keep heartburn at bay.

ODT can provide affordable relief to those of us that suffer from heartburn two or more days/week, and you can grab it at Walmart (or other retailers) while you’re grabbing your groceries! Find Omeprazole ODT at a retailer near you. If you’re like me, it’s not always easy to remember to take medication on time. Having tablets that can easily dissolve on the tongue means I can keep a stash in my purse and discreetly take them any time and any place (without water). Perfect for someone like me who is on the go all of the time!

Relief can come in as little as 24 hours. (It can take up to 1-4 days for full effect and is not for immediate relief). They’re so convenient, simply place the strawberry-flavored tablet on your tongue and let it dissolve (they’re the same small size shown on the box). Being able to take heartburn medication easily and discreetly makes summers easier and definitely more enjoyable… and allows me to enjoy my favorite summer foods like these steak fajitas!

Use Omeprazole ODT as directed for 14 days to treat frequent heartburn. Do not take it for more than 14 days or more frequently than every 4 months unless directed by a doctor.

Best Steak For Fajitas

The steak we use for beef fajitas is usually flank steak or skirt steak. I love skirt steak, however our store doesn’t always have it so I more commonly use flank steak.

Fajita Marinade

The key to making the best fajitas is leaving time for the beef to marinate. Not only does it add flavor, but the acidity of lime juice can help break down the proteins in the steak, resulting in tender fajita meat. We marinate at least 4 hours or up to 8 hours.

If you’re using a more tender cut of beef (such as ribeye) you’ll want to reduce your marinating time to about 30 minutes.

How To Make Steak Fajitas

To make these steak fajitas:

  1. Marinate: Marinate the flank steak in the fajita marinade ingredients for 4-8 hours.
  2. Grill: Grill steak to medium rare (135-140°F) or to desired temperature. Remember let the steak rest at least 10 minutes before slicing to keep it extra juicy (while you cook the peppers/onions).
  3. Saute: Saute the onions for a few minutes over medium heat. Add peppers and spices, then saute an additional 3-5 minutes or until they’re tender crisp

Once rested, it’s important to cut the flank steak across the grain. You will see the direction of long fibers running down the steak, you want to be sure to cut across the fibers to ensure tender meat.

Sliced flank steak with peppers, onions and tomatoes for making grilled fajitas

Toppings For Steak Fajitas

When making steak fajitas, we put out an array of toppings to enjoy and let everyone dress them up the way they like! Place your steak slices and a spoonful of peppers & onions in soft tortillas and top with desired toppings: .

More Recipes You’ll Love

Grilled Steak Fajitas

Tender steak slices are marinated in a savory fajita sauce and served with satueed peppers and onions in soft tortillas. 


  • 1 1/2 lbs flank steak (or skirt steak)
  • 1/4 cup fresh lime juice
  • 1/4 cup vegetable oil
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt


  • 1 white onion (sliced)
  • 1 green bell pepper (seeded & sliced)
  • 1 red bell pepper (seeded & sliced)
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin

For Serving

  • 8 flour tortillas (8")
  • toppings as desired
  1. Combine beef, lime juice, cumin, chili powder, oregano, garlic, salt and pepper to taste. Marinate at least 4 hours or overnight.
  2. Preheat grill to medium-high heat. Grill the steak 7-9 minutes. Flip over and cook an additional 5-7 minutes or to reach desired doneness. Rest 10 minutes before slicing.
  3. Drizzle onions and peppers with olive oil and season with salt, pepper and cumin.
  4. Heat 2 tablespoons olive oil to a pan and add onions. Cook 3-4 minutes. Add sliced peppers and cook and additional 3-5 minutes or until tender crisp.
  5. Slice steak across the grain. Fill warmed tortillas with steak, peppers and desired toppings.


Taking Omeprazole ODT is simple, 1 dose every 24 hours for 14 days.  Do not take Omeprazole Orally Disintegrating Tablets for more than 14 days and do not exceed more than every four months unless directed to do so by your Physician.

I am excited to have partnered with Mirum to bring you this belly warming recipe.  While I was compensated for this post, all thoughts and opinions are my own.  Working with great brands I love allows me to keep bringing you the great recipes you love!
Beef fajitas just got an upgrade, with these easy authentic flank steak fajitas. We love serving these when it's time to bust out the grill, they couldn't be more delicious! #spendwithpennies #fajitas #steakfajitas #fajitasmarinade #easyfajitas #easysteakfajitas #skirtsteakfajitas
Beef fajitas just got an upgrade, with these easy authentic flank steak fajitas. We love serving these when it's time to bust out the grill, they couldn't be more delicious! #spendwithpennies #fajitas #steakfajitas #fajitasmarinade #easyfajitas #easysteakfajitas #skirtsteakfajitas

Grilled Potato Packets (only 3 ingredients)

Grilled Potatoes in foil are on of our all time favorite grilling recipes! Nothing’s easier than making grilled vegetables and these potato packets are no exception!

Simply combine sliced potatoes with onion, seasoning and butter for the perfect effortless side dish!

Grilled potato packet topped with sour cream and green onions.

How to Grill Potatoes in Foil

Grilled potatoes are easy to make and everyone absolutely loves them! The cook a bit quicker than making baked potatoes since they’re sliced before grilling. Grilled potatoes make a great complement to steaks, burgers, and grilled chicken breasts!

Make this potato foil packets in 3 easy steps!

  1. Slice potatoes about ¼” inch thick. If adding additional veggies, wash and slice them as well.
  2. Place one whole sliced potato and some sliced onions in the center of each foil square and top with butter and seasonings.
  3. Seal, grill and serve!

Sliced potatoes and onions on a cutting board with garlic, salt, and a pepper grinder.

Get Creative with Additions

Seasonings: Feel free to get creative with your favorite seasonings! Add a dash of spice, chili powder, garlic powder, or even your favorite steak seasonings!

Veggies: Anything and everything goes here! Add in garden veggies like sliced carrots or add in fresh mushrooms or chopped/sliced bell peppers.

Toppings: After cooking, top with sour cream, salsa, cheese, jalapeños and green onions! Foil potatoes can be topped with anything!

Potato packet prepped in foil with butter and onions.

How Long to Cook Grilled Potatoes


To make grilled potatoes in foil, place packets directly on the grill rack and cook approximately 30 minutes turning occasionally until tender.


No grill or is your grill full of BBQ Chicken? These foil potato packets can be baked in the oven at 350°F for 40-50 minutes or until cooked through.


Roughing it and looking to make campfire-style foil packet potatoes? Place them directly onto some of the coals (not in the flames) and cook about 20-30 minutes or so turning occasionally.

You want them to cook but ensure they don’t burn (I sometimes add an icecube to the middle of the packet to help steam them). Carefully use tongs to remove packets from the coals.

Close up of a grilled potato packet with onion, topped with green onions and pepper.

More Grilled Side Dishes

Grilled Potatoes in Foil

Foil packets are a quick and easy way to prepare potatoes for the grill, oven or even the campfire!

  • 3 lbs potatoes (cut 1/4" slices)
  • 1 small onion (thinly)
  • 3 tablespoons butter
  • salt & pepper (to taste)

Optional Toppings

  • mushrooms
  • real bacon bits
  • cheese
  1. Place foil packets on the counter and spray with cooking spray.

  2. Wash and slice potatoes (and onions/mushrooms if using).

  3. Place potato slices (approx 1 potato per packet) and any optional toppings on each foil piece. Top with a generous pat of butter and salt/pepper to taste. Fold each packet closed.

  4. Grill over medium heat for 30 minutes or until soft.

Bake in the oven at 375°F for 40 minutes or until potatoes are cooked through.

Or cook over the campfire for about 20-30 minutes avoiding direct flames.


REPIN this Easy Potato Recipe

Potato Packets in foil garnished with sour cream and green onion


Make these potato packets on the grill, in the oven or over a campfire! With potatoes, onions and butter as the base you can customize this dish for any meal! Add cheese, or chicken for a full meal. #spendwithpennies #grilledpotatopackets #potatofoilpackets #grillingrecipes #campingrecipes #hobodinners
Make these potato packets on the grill, in the oven or over a campfire! With potatoes, onions and butter as the base you can customize this dish for any meal! Add cheese, or chicken for a full meal. #spendwithpennies #grilledpotatopackets #potatofoilpackets #grillingrecipes #campingrecipes #hobodinners

Grilled Chicken Fajitas (with lime marinade)

Grilled Chicken Fajitas are a summertime version of our favorite Chicken Fajita recipe! Tender juicy chicken breasts in a homemade fajita marinade are grilled to perfection and served along with bell peppers and onions.

Wrap these fajitas in soft tortillas and serve alongside Mexican rice or a fresh corn salad for the perfect summer meal!

A pan of grilled chicken fajitas with a spread of toppings ready to serve.

A Mexican Favorite

Everyone loves to see the server bring that sizzling pan of seasoned grilled chicken fajitas to the table, surrounded by strips of red and green bell peppers and onions.

These delicious chicken fajitas are made on the grill, so they’re quick and perfect for a busy weeknight or a hot summer evening!  (This recipe works great for beef or steak fajitas too)!  We load them up with cheese, sour cream, lettuce and jalapeños!

Fajita marinade poured over chicken for making a grilled chicken fajita recipe

How to Make Grilled Chicken Fajitas

These healthy chicken fajitas are seasoned with delicious fresh ingredients like cilantro, lime juice, garlic and cumin.

Fajita Marinade:  Whisk all the ingredients until smooth and add half to the chicken and half of the vegetables and marinate two hours (or longer). If you’d like to make extra, you can even freeze the chicken right in the marinade and once defrosted it can go straight to the grill!

Peppers: To make the peppers easy to grill, cut them into halves or quarters so you can handle them without having them slip through the grates.  Once they’re done, cut them into strips.

Onions: For the onion, I halve it and cut strips while leaving the root intact (almost how you’d cut a bloomin’ onion) and grill it that way.  It cooks through beautifully and there are no little pieces slipping through the grill.

Sliced grilled chicken fajitas with limes and jalapenos

To Grill Chicken Fajitas

  1. Preheat the grill to medium heat and cook the chicken on both sides about 5-7 minutes.
  2. Add vegetables and grill until tender crisp.
  3. Slice the chicken, peppers and onions into strips and serve with your favorite toppings in tender tortillas.

Toppings for Chicken Fajitas

The toppings for chicken fajitas are endless! I try to add a combination of creamy, spicy, crunchy and colorful!

  • Creamy: cheese, sour cream/crema, avocado
  • Fresh: lettuce/cabbage, tomatoes, radish, cilantro
  • Spicy: salsa, jalapenos, pico de gallo
  • Flavorful: olives, green onions, lime wedges,

Serve this easy favorite with a great marinated corn salad or even something simple like chips and salsa or guacamole, just like they do at your favorite neighborhood Mexican restaurant! Ole!

More Mexican Favorites

Grilled Chicken Fajitas

  • 3 chicken breasts
  • 2 bell peppers (halved)
  • 1 green bell pepper (halved)
  • 1 white onion (sliced (see note))


  • 2 cloves garlic
  • 1/4 cup cilantro
  • 1/4 cup lime juice
  • 1/2 teaspoon cumin
  • 3 tablespoons water
  • 3 tablespoons olive oil
  • 1 tablespoon soy sauce
  • salt & pepper to taste

For Serving

  • 8 6" flour or corn tortillas
  • toppings as desired
  1. Whisk all marinade ingredients until smooth.

  2. Pour 1/2 of the marinade over the chicken. Refrigerate for at least 2 hours. Pour remaining 1/2 of the marinade over the vegetables and refrigerate at least 1 hour.

  3. Preheat grill to medium heat. Cook chicken 7-8 minutes per side or until cooked through and chicken reaches 165°F. Add vegetables to the grill and cook just until tender crisp.

  4. Slice chicken and peppers.

  5. Warm tortillas according to package directions. Fill tortillas with chicken, grilled peppers and desired toppings.

For the onion, I cut strips while leaving the root intact and grill it that way.  

It cooks through beautifully and there are no little pieces slipping through the grill.Nutrition information includes chicken, vegetables and 1/3 of the marinade mixture.

REPIN this Delicious Recipe

Chicken fajitas fresh off the grill and surrounded by vibrant veggies!

More Recipes You’ll Love

* Grilled Chicken Cordon Bleu  * Easy Chicken Fajitas * Crockpot Chicken Tacos  *

Grilled Chicken Fajitas! A homemade fajita marinade makes deliciously tender chicken! These are served with grilled peppers & onions and loaded with your favorite toppings for a quick, healthy meal!
Grilled chicken fajitas are a delicious and easy barbecued chicken recipe. Red and green peppers and onions are all grilled until tender. Serve it all in a soft flour tortilla for the perfect summer dinner idea! #spendwithpennies #chickenfajitas #grilledchickenfajitas #grilledchicken #Mexican #fajitamarinade #fajitarecipe
Grilled chicken fajitas are a delicious and easy barbecued chicken recipe. Red and green peppers and onions are all grilled until tender. Serve it all in a soft flour tortilla for the perfect summer dinner idea! #spendwithpennies #chickenfajitas #grilledchickenfajitas #grilledchicken #Mexican #fajitamarinade #fajitarecipe

Cheesy Scalloped Potatoes (in half the time)

Cheesy Scalloped potatoes are the perfect comfort food…  creamy, rich and cheesy; but they always take so long to cook! Not anymore! This recipe uses a method that will show you how to make this cheesy goodness in about half of the time of traditional scalloped potatoes recipe

My mom taught me an easy little trick that speeds up the cooking of the potatoes and has them ready on time every time!  If you just pop them in boiling water for just a few  minutes before you put this together, you will cut down your cooking time by as much as an hour, saving time for delicious main dishes like meatloaf or pork chops!

A close up of a spoon serving cheesy scalloped potatoes.

What Are Scalloped Potatoes

Scalloped potatoes are a classic side dish made with thinly sliced potatoes layered and baked until hot and bubbly. A classic scalloped potato recipe doesn’t include cheese and is made with a roux (white sauce).

While similar to au gratin potatoes, there are some key differences:

  • Potatoes au gratin have a cheese sauce (instead of a white sauce), and are most often made with layers of onions and potatoes.
  • Classic scalloped potatoes don’t contain cheese sauce or cheese
  • Cheesy scalloped potatoes use a white sauce and are layered with cheese

A pot full of potato medallions surrounded by cheese and other cheesy scalloped potato ingredients.

How Do You Make Scalloped Potatoes

Scalloped potatoes are easy to make and delicious but they can take a very long time to cook, not anymore!! In this quick recipe, I have a couple of tips to reduce the baking time from about 90 minutes to 45 minutes! 

Tips to reduce cooking time:

  • Potatoes: Boiling the sliced potatoes for a couple of minutes makes this recipe quick as the potatoes don’t have to cook as long and they’re already warm going into the oven.
  • Sauce: These cheesy scalloped have a quick and easy shortcut white sauce to save time (and effort). I use condensed cream of mushroom soup and layer with cheese and onions! If you’d prefer you can make your own Homemade Condensed Cream of Mushroom Soup or use cream of chicken or cream of celery!

A collage of process shots of cheesy scalloped potatoes being layered and assembled.

To Make Cheesy Scalloped Potatoes:

  1. PREP:
    • Slice the potatoes (I use a mandoline slicer to make it quick) and drop the potatoes into boiling water for 5 minutes (this is a huge time saver).
    • Mix the white sauce ingredients together.
  2. LAYER:
    • Layer the sauce, potatoes and cheese in a 9×9 baking dish
    • Top with more cheese
  3. BAKE:
    • Bake the cheesy scalloped potatoes until golden and bubbly.

A serving dish full of cheesy scalloped potatoes fresh from the oven topped with pepper and parsley.

Can You Freeze Scalloped Potatoes

Potatoes can sometimes change texture when frozen, so scalloped potatoes taste best when made fresh. If you plan to freeze them, make sure you have already baked them first. Raw potatoes can still oxidize in the freezer, causing them to turn grey.

Cheesy scalloped potatoes should last up to a month in the freezer. The trick to ensuring they taste great is in the reheating, like most potato side dishes, we prefer to reheat in the oven with a little bit of fresh cheese added on top!

More Perfect Potato Sides

Easy Cheesy Scalloped Potatoes

This scalloped potatoes recipe is quick and easy to put together yet tastes incredibly delicious!

  • 2 lbs yellow potatoes
  • 1 can cream of mushroom (chicken or celery soup)
  • 1 cup milk
  • 1/2 teaspoon garlic powder
  • black pepper to taste
  • 1 small onion (thinly sliced)
  • 2 cups shredded sharp cheddar cheese
  1. Preheat oven to 375 degrees.
  2. Wash potatoes and slice 1/4″ thick (no need to peel). Drop into boiling water for 5 minutes. During the last minute, add sliced onions to the water. Drain.
  3. Meanwhile, combine soup, milk, pepper and garlic powder in a bowl. Microwave until hot.
  4. Put a little bit of the soup mixture in the bottom of a greased 2qt casserole dish, a 9×9 pan or an oven safe pan. Layer 1/2 of the potatoes, 1/2 of the soup mixture and 1/2 of the cheese. Repeat layers ending with cheese.
  5. Bake at 375 for 45-55 minutes or until hot and bubbly.

REPIN this Easy Side Dish

Scalloped Potato Casserole in a square white baking dish


These easy cheesy scalloped potatoes are a delicious and easy potato side dish that makes classic scalloped potatoes even simpler! #spendwithpennies #scallopedpotatoes #potatoes #cheesyscallopedpotatoes #scalloped #cheesypotatoes #sidedish #easysidedish
These easy cheesy scalloped potatoes are a delicious and easy potato side dish that makes classic scalloped potatoes even simpler! #spendwithpennies #scallopedpotatoes #potatoes #cheesyscallopedpotatoes #scalloped #cheesypotatoes #sidedish #easysidedish

The Perfect Caramelized Onions

caramelized onions in pan

Caramelized Onions are easily one of the most deliciously-sweet and versatile things you can make. With just a few ingredients (onions, butter and olive oil) and a bit of time you can easily make perfectly sweet and golden onions!

They are the perfect addition to many dishes, and are often used as a base flavor for things like soups (and of course Slow Cooker French Onion Soup) and casseroles and of course perfect for topping Hamburgers

Close up photo of caramelized onions

Some of my favorite uses for caramelized onions include caramelized onion dip or caramelized onion pizza (with brie… and balsamic reduction so good right?!)! I find the sweetness from the onions pairs perfectly with a salty or meaty dish! They really take any dish from ordinary to extraordinary!

How to Caramelize Onions

When you make caramelized onions, they release their sugars which then caramelize, creating a sweet yet savory addition to many dishes such as burgers, steaks, or even your favorite soup recipes!

What kind of Onions to use for Caramelized Onions? I find sweet onions work the best but you can truly use any kind of onion to caramelize.

You can cook them on the stove top or in the slow cooker and both are equally delicious!

The real key to amazing caramelized onions is low and slow.  Just add some heat, some butter, and lots of time!

How Long do Caramelized Onions Take?

If you cook them in the crock pot, they’ll take about 8 hours. Literally just add the ingredients and walk away!  If you cook them on the stove top they cook much quicker but require attention and stirring.

So many recipes out there claim that you can create perfect caramelized onions in just a few minutes on a stovetop. I wish this was true, but good things take time and these onions are included!

Onions are full of sugars so cooking them at a high temp can cause them to burn. I have had the most success with cooking them about 40 -50 minutes. The slower you cook them down, the more uniform the caramelization process is. Set your burner to low and take your time.

How do you Caramelize Onions Quickly?

If you need to caramelize onions quickly, adding sugar or a pinch of baking soda (to raise the pH level and help them brown quicker) can help to speed up the caramelization process but truly they aren’t a dish that cooks up quickly. If using baking soda I’d suggest about 1/4 tsp per pound of raw onions.

Caramelized Onions in the slow cooker.

How to Caramelize Onions in the Slow Cooker

The slow cooker has the capability to make perfect caramelized onions without having to babysit a pan for an hour.

To make caramelized onions in the slow cooker, add the onions and butter to the slow cooker, set it to low, and cook for 8-12 hours!

It couldn’t be easier, and the result is a delicious and tender caramelized onion without the hassle of cooking them on a stovetop.

A frying pan filled with caramelized onions

How to Freeze Caramelized Onions

Caramelized onions are a favorite but take a long time to make right. For this reason, I always try to make extra.

The leftovers can be frozen to add flavor to a weeknight meal that will taste like it’s been cooking all day!

They’ll keep for 4-5 days in the fridge but can also be frozen to use in casseroles at a later date! The easiest way to freeze is to place in a freezer bag and press until flattened.  Once frozen, break off pieces and add them to your recipe directly!

I generally label them with the amount of raw onion that was cooked, this allows me to use them as a guide for recipes calling for caramelized onions!

A freezer bag filled with caramelized onions.

Add Caramelized Onions to:

Caramelized Onions

Sweet tender caramelized onions are the perfect addition to any dish and the perfect topper to any sandwich!

  • 6 large onions (approx. 2lbs, any kind (I prefer white onions))
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 tablespoon brown sugar (optional, see note)
  • salt to taste


  • 3 pounds onions (sliced)
  • 1/2 cup unsalted butter
  • 1/2 teaspoon salt


  1. In a large non-stick pan, cook onions, butter, olive oil and brown sugar over medium low heat.
  2. Stir frequently until golden and caramelized. (About 45 minutes).


  1. Combine sliced onions, butter and salt (no brown sugar required).
  2. Stir, cover and cook on low 8-10 hours.

If you are using sweeter onions (red onions, Walla Walla, vidalia) you will likely not need the brown sugar as they contain enough natural sugars on their own. If using white onions (with yellow-ish papery skin) I would suggest adding brown sugar to help with the caramelization process.

Onions being caramelized in a frying pan.
Onions being caramelized in a frying pan.
Onions being caramelized in a frying pan

Zucchini Pancakes – Deliciously Different!

Zucchini Pancakes are the perfect way to enjoy the perfect vegetable, zucchini! Shredded zucchini is tossed with parmesan cheese, flour, and spices then fried into perfectly delicious bites.

Serve the these veggie pancakes with a dollop of sour cream or marinara sauce for the perfect healthy appetizer or side dish!

Moist zucchini pancakes topped with salsa and fresh parsley.

Zucchini Pancakes or Fritters

I love making all types of fritters and pancakes  from Salmon cakes to mashed potato cakes. These zucchini fritters have officially joined the team.

I usually think of fritters as a crisp deep fried item, almost like hush puppies. Zucchini has a lot of moisture giving these zucchini pancakes are a texture that is a cross between a pancake and a fritter; golden and crisp on the outside and soft and tender in the middle.

Zucchini is over 90% water so in these pancakes, I pre-cook the zucchini to remove the moisture and squeeze out any remaining moisture.  Many people salt the zucchini but I prefer the method of cooking the zucchini first (along with the white onion).

Delicious zucchini fritters covered in parsley.

How To Shred Zucchini

When you make zucchini pancakes, shredding the zucchini helps to keep it thin enough to shape them. I use the large side of a standard box cheese grater to shred zucchini.

You don’t need to worry about peeling zucchini before you shred it as the peel softens a ton when it is cooked. You will hardly notice it in your dish.

A stack of delicious zucchini pancakes topped with parsley.

How To Make Zucchini Pancakes

When we make zucchini pancakes, cook the shredded zucchini first to eliminate some of the water. This keeps the pancakes from becoming soggy and helps to hold them together while they cook.

Mix your ingredients and drop about 1 ½ tablespoons into the hot pan. Cook ‘em for about 5 minutes on each side or until you see a beautiful crispy and caramelized exterior!

Serve zucchini pancakes with an array of dipping sauces like pico de gallo, sour cream, hot sauce… there’s no wrong answer here!

More Zucchini Faves

Zucchini Pancakes

These zucchini pancakes are the perfect way to enjoy this colorful vegetable! Shredded zucchini is tossed with parmesan cheese, flour, and spices then fried into perfect zucchini pancakes. 

  • 2 large zucchini (or 3 small)
  • 1 clove garlic
  • 2 tablespoons olive oil (divided)
  • 2 eggs
  • 1/3 cup flour
  • 1 teaspoon baking powder
  • 1/3 cup mozzarella cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 cup parmesan cheese (shredded)
  1. Cook shredded zucchini in a non-stick pan until tender, about 5 minutes.  Cool and using cheesecloth or a tea towel, squeeze out as much moisture as possible.

  2. In a medium bowl combine the flour, seasonings, cheeses and bread crumbs. Add zucchini and egg.

  3. Heat 1 tablespoon olive oil in a frying pan over medium high. Drop zucchini mixture by large tablespoons into hot oil. Spread to 3″ circles.

  4. Fry about 3-4 minutes on each side flipping as needed.

  5. Serve warm with sour cream or tomato sauce.

REPIN this Delicious Recipe

Zucchini pancakes piled up on each other and topped with tomato sauce


These zucchini pancakes are one of my favorite snacks without all of the guilt! #spendwithpennies #zucchini #keto #snacks #zucchinipancakes #appetizer #easyappetizer #easyrecipe #easysnack
These zucchini pancakes are one of my favorite snacks without all of the guilt! #spendwithpennies #zucchini #keto #snacks #zucchinipancakes #appetizer #easyappetizer #easyrecipe #easysnack

Perfect Sirloin Tip Roast

This sirloin tip roast recipe is delicious and perfect thinly sliced and served with au jus! It is a lot easier than you think. With just seasoning and a little bit of time, this beef sirloin tip roast can come out deliciously juicy!

Sirloin tip roast is perfect served as an entrée with mashed potatoes or roasted broccoli and a crisp salad. The leftovers make great sandwiches during the work week and are perfect in Beef Barley Soup.

A sirloin tip roast resting on a wooden carving board.

What is a Sirloin Tip Roast?

Also called a beef sirloin tip roast, or a round tip roast, this is the portion that is cut from the hindquarters of the cow and is often a tougher cut- the larger the muscle, the tougher the cut. This is not the same as a sirloin roast.

A sirloin tip oven roast should be slowly cooked to tenderize the meat, to turn this cut of beef into a masterpiece! Meat is expensive so I always use a thermometer for everything from perfect pork tenderloin to  baked ham and even roast chicken!

I have both an instant read thermometer for things like steaks and chicken breasts and one I can leave in the oven for things like roasts or roast chicken. Using a thermometer ensures your dishes come out perfectly cooked and meat is juicy and tender, never dry!

A sirloin tip roast with seasonings on a bed of onions in a roasting pan.

How to Cook a Sirloin Tip Roast

A high temp at first creates a crust on this roast and seals in the juices (so I don’t bother to brown first). The lower temperature allows the roast to slow cook to tender perfection. This roast is lean so it is important that it isn’t overcooked (use a thermometer). It is also essential that you let the meat rest at least 15 minutes (I usually do 20 min) before carving.

  1. Preheat oven to 450°F.
  2. Allow a 4 or 5 lb roast to sit at room temperature for a good hour.
  3. Rub the olive oil and seasonings onto the meat and set aside.
  4. Slice a whole onion (yellow or white) into thick rings and place on the bottom of a dark pan. A stockpot or cast-iron skillet will do! This will be the foundation for the top sirloin roast to rest on while it roasts AND the onions provide flavor!
  5. After roasting, the onions can be discarded (as they tend to get quite dark) or blended with the juices and into a sauce or delicious gravy. Yum!

A serving dish with sirloin tip roast slices arranged on it.

How Long to Cook a Sirloin Tip Roast

Slow and steady will elevate this tougher cut of meat to tasty and tender perfection! Start out at 450°F for the first 15 minutes to sear the meat and then slow roast at 300°F for 50-75 minutes. This can vary based on how cold your roast is, the shape and/or size of the roast etc.

The roast should reach an internal temperature of 135°F for medium rare. Take your roast out of the oven about 5-7° before it is cooked as it will continue to cook while resting under tented foil.

To get this right, I strongly suggest a thermometer. Remove and tent with aluminum foil and let sit for at least 20 minutes before carving.

A sirloin tip roast being carved into steaks on a wooden board with a fork in the image.

More Delicious Roast Recipes

Perfect Sirloin Tip Roast

This sirloin tip roast recipe is one of or favorites! It is a lot easier than you think with a little bit of roast seasoning, this beef sirloin tip roast can be prepped, roasted and served in no time at all!

  • 1 sirloin tip roast (4-5 lbs)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh cracked pepper
  • salt
  • 1 teaspoon dried rosemary
  • 1 onion
  1. Preheat oven to 450°F.

  2. Remove roast from the refrigerator at least 45-60 minutes before cooking.

  3. Rub roast with olive oil and seasonings. Slice onions into thick rings (do not separate rings) and place in the bottom of a dark pan.

  4. Place roast on top of onions. (You may not need all of them, you need the onions covered by the roast or they will burn).

  5. Roast at 450°F for 15 minutes. Reduce heat to 300°F and roast until cooked to desired temperature. (135°F for medium-rare, 145°F for medium), about 90 minutes more.

  6. Remove from oven (a few degrees before it’s done, I usually take mine out at about 142°F and loosely tent with foil. Let rest at least 20 minutes before slicing.
  7. Discard onions and save any drippings for gravy or freeze to add to soups or stews.

Cooking method adapted from Canada Beef – Oven Roast Know How

REPIN this Easy Recipe

Sirloin Tip Roast sliced on a wooden board


Don’t be afraid to prepare this sirloin tip roast recipe, it is a lot easier than you think! All it takes is a little bit of seasoning and this beef sirloin tip roast can be prepped, roasted and served in no time at all. #spendwithpennies #sirlointiproast #sirloinroast #easydinner #simpledinner #beef #roastbeef #beefdinner #weeknightmeal #howtocookroastbeef #howtocooksirlointip
Don’t be afraid to prepare this sirloin tip roast recipe, it is a lot easier than you think! All it takes is a little bit of seasoning and this beef sirloin tip roast can be prepped, roasted and served in no time at all. #spendwithpennies #sirlointiproast #sirloinroast #easydinner #simpledinner #beef #roastbeef #beefdinner #weeknightmeal #howtocookroastbeef #howtocooksirlointip

Sweet and Sour Chicken

easy sweet and sour chicken over rice in bowl

Sweet and Sour Chicken is one of those dishes that once you start eating, you almost can’t stop. Similar to Skillet Orange Chicken, this recipe has tender chunks of chicken in a deliciously sweet sauce.

Spoon it over fluffy white rice or some Cauliflower Fried Rice and you might never order out again!

Sweet and Sour Chicken over rice in bowl

The Perfect Take-Out Fake-Out

There is nothing quite like sweet and sour chicken, it’s a take out favorite and all of my kids love it.  These days we are skipping take-out in favor of healthier home cooked options. Luckily for me, this recipe tastes even better than my favorite take-out version!

This Sweet and Sour Chicken is the perfect take-out fake-out to make at home with loads of juicy pineapple, peppers and tender chicken in a tangy sweet and sour sauce.

This recipe comes from Good Fast Eats written by Amy who blogs over at Belly Full and she always creates such yummy food.

Stir Fry for a Quick Meal

If your evenings are anything like mine, this book is going to become a staple in your kitchen. The recipes are super quick allowing fresh family dinners on the table every night of the week!

Stir fry recipes (like Easy Beef Stir Fry or Chicken and Broccoli Stir Fry) are great weeknight options because they’re so fast! Pair them with Fried Rice, white rice or even ramen noodles!

Don’t be afraid to change out the veggies for your favorites or whatever you have on hand!

Sweet and Sour Chicken being cooked in skillet

To Make Sweet & Sour Chicken

This sweet and sour chicken recipe is unbelievably easy and delicious! Within 30 minutes you can have this on the table for a delicious and economical dinner that is completely comparable to take-out!

  1. Chicken & Veggies: Add chicken to cornstarch (this tenderizes it and I use this technique in my other stir fry recipes) Prep veggies (most stores sell fresh stir-fry veggies that are ready to go).
  2. Sauce: Combine sauce ingredients and set aside.
  3. Cook: Cook chicken and then cook veggies. Add sauce and let it thicken. So easy!

Serve over rice.

More Take Out Favorites

Sweet and Sour Chicken

Sweet and Sour Chicken is one of those dishes that once you start eating, you almost can’t stop. Instead of dashing out for take out, you can whip it up at home just as quickly with this recipe.

  • 1 1/2 tablespoons cornstarch
  • 1 Tablespoon water
  • 1/3 cup rice wine vinegar
  • 1/3 cup brown sugar
  • 3 tablespoons ketchup
  • 1 1/2 tablespoons low sodium soy sauce
  • 8 oz pineapple chunks (drained, juice reserved)
  • 2 tablespoons vegetable oil
  • 1 1/2 pound boneless chicken breast (cut into chunks)
  • salt and pepper
  • 1 small red bell pepper (cut into one inch strips)
  • 1 small green bell pepper (cut into strips)
  • 1 small sweet onion (cut into strips)
  • cooked white rice (optional)
  • sesame seeds for garnish (optional)
  1. In a medium bowl, whisk together 1 tablespoon of cornstarch and water until combined. Whisk in rice wine vinegar, ketchup, soy sauce, brown sugar and reserved pineapple juice.
  2. In a large skillet heat the vegetable oil over medium high heat. Toss the chicken in the remaining 1/2 tablespoon of cornstarch and season with salt and pepper.
  3. Add to the skillet and cook without stirring for 2-3 minutes. Mix and continue to cook for 6 -7 minutes. With a slotted spoon transfer the chicken to a plate.
  4. Add red bell pepper, green bell pepper and onion to the skillet; cook for 3 minutes or until vegetables soften. Season with salt and pepper. Stir in the sweet and sour sauce mixture, along with the pineapple chunks. Cook for another 1 to 2 minutes to warm thoroughly and allow the sauce to thicken slightly. Add the chicken back to the skillet and stir to combine.
  5. Serve over cooked white rice.

Recipe from Good Fast Eats by Amy Flanigan. Nutrition information does not include rice.

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Sweet and Sour Chicken is one of those dishes that once you start eating, you almost can't stop. Instead of dashing out for take out, you can whip it up at home with this recipe. The results are so good that you might never order out again when the craving hits!
Sweet and Sour Chicken is one of those dishes that once you start eating, you almost can't stop. Instead of dashing out for take out, you can whip it up at home with this recipe. The results are so good that you might never order out again when the craving hits!

Perfect Slow Cooker Pork Carnitas (Mexican Pulled Pork)

Crispy Pork Carnitas are slow cooked with spices and a bit of citrus zest until the pork shoulder becomes tender and succulent. The pork is pulled and crisped on the outside for the perfect filler for tortillas or topper for burrito bowls!

Serve this easy dish alongside Mexican Rice or on top of Cilantro Lime Rice with a side of Mexican Grilled Corn. Add in a spoonful of Homemade Guacamole and you’ve got the perfect tableside fiesta!

Crispy Pork Carnitas on a baking sheet ready to serve

Easy Pork Tacos

When it comes to indescribably delicious comfort food, nothing surpasses this carnitas recipe. Succulent and meaty, this dish is inexpensive, yet sensational!

The first time I ever tasted pork carnitas was when my friend Mary from Barefeet in the Kitchen made these amazing carnitas! I think we stood at the stove and ate 3/4 of the recipe right off the pan. So good!

What is Carnitas?

Pork carnitas is Mexican pulled pork the word actually means “little meat,” (but there’s nothing small about the huge flavor you’ll get from this recipe)!

Pork for Carnitas: Carnitas meat is best when made from a pork shoulder roast. Tough and flavorful, this economical cut of meat takes especially well to braising on low heat in the slow cooker. After several hours, the fat has dissolved and the pork becomes fall apart tender. It is shredded, spread out on a cookie sheet and popped under the broiler for a few minutes. The resulting crispy brown edges make the meat incredibly scrumptious.

Traditionally, Mexican pork carnitas are braised in oil or lard but we prefer to cook meat in broth, citrus juices, herbs and spices.

A plate of slow cooker carnitas ready to serve.

Pork for Carnitas

I use a pork shoulder for this recipe. Just like Slow Cooker Pulled Pork or Crock Pot Pork Chops, this recipe needs a nicely marbled fattier cut of pork. As it cooks low and slow it becomes melt in your mouth tender.

A pork tenderloin is great for making roasted or grilled pork tenderloin but it’s not ideal for slow cooking in this recipe as it’ll dry out.

How to Make Carnitas

This is an easy meal to make, but takes planning, like most slow cooker meals. But I promise, authentic carnitas are well worth the wait! Here’s how to make the best ever slow cooker carnita recipe:

  • CITRUS: Use a vegetable peeler to peel strips off the oranges/lime. We add this to the slow cooker in place of the whole rind for great flavor without the bitter pith (the white part of the orange peel). Juice the oranges and limes.
  • PORK: Brown the pork (again, this just adds more flavor) and add to the slow cooker with all of the other ingredients.

slow cooker carnitas ready to be cooked.

  • SHRED: When the meat is fork tender, pull into small chunks (we prefer this over finely shredded).
  • .CRISP:
    • Broil: Spread the shredded meat on a cookie sheet broil until the edges are deep brown and crispy.
    • Stove Top: Add a bit of olive oil to a hot pan and add pork. Do not stir until browned and crisp on one side.
    • Air Fryer: If you have an airfryer, 4-6 minutes at a high temperature (425°F) will produce the perfect crisp.

Instant Pot Pork Carnitas

Proceed as directed in the recipe increasing the broth by 1/2 cup. If browning the pork in the Instant Pot, be certain to deglaze very well before pressure cooking. If you have little brown bits left on the bottom of the IP, you risk getting the dreaded burn notice.

Cook the pork chunks on high pressure for 30 minutes. Allow for natural release 15 minutes. Broil/crisp as directed.

Crispy pork carnitas on corn tortillas

To Serve Carnitas

Ladle on some more of the pot juices and serve with tortillas, a variety of toppings. Pork carnitas are best served rolled in soft corn tortillas topped with veggies or condiments.

A fun way to serve crispy carnitas tacos is to place a variety of toppings on the table and let everyone pick and choose at will. Include bowls of shredded lettuce, chopped cilantro, sour cream, pico de gallo and shredded cheese.

Pork carnitas are savory and filling, so look for side dishes that are fresh, light, and somewhat acidic or sweet. Try serving it with cucumber salad, or a fresh mango salsa for a heavenly and scrumptious repast. Don’t forget the margaritas!

More Mexican Favorites

Pork Carnitas

When it comes to indescribably delicious comfort food, nothing surpasses pork carnitas. Succulent and meaty, this dish is inexpensive, yet sensational!

  • 3-4 lbs pork shoulder
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • 1 large onion (quartered, or two small)
  • 3 cloves garlic
  • 2 large navel oranges
  • 1 lime
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 bay leaf
  1. Cut the pork shoulder into large chunks (about 3″). Season with salt and pepper. Heat a large pan and add olive oil. Brown the pork in small batches.

  2. Using a vegetable peeler, peel 4-5 strips of rind off the oranges and 3 strips off the lime. Juice the oranges and lime.

  3. Place pork, citrus juices, peels and spices in the slow cooker with chicken broth and onion.

  4. Cook on high for 4-5 hours or low for 8 hours until the pork is fork tender. Discard bay leaf.

  5. Turn the oven on to broil. Pull the pork into large chunks and place in a single layer on a large pan. Spoon a little bit of juice on top.  Broil 4-5 minutes or until crisp. Stir and add a ladle a little bit more broth. Broil an additional 5 minutes.

  6. Spoon juices from the slow cooker over the pork.
  7. Serve in tortillas with your favorite toppings.

Once slow cooked, the pork can be crisped on broil as directed above or seared in olive oil in a hot pan (without stirring). If you have an airfryer, 4-6 minutes at a high temperature will also produce the perfect crisp.