Grilled Beer Brats with Pineapple Salsa and Bourbon BBQ Brand Kettle Chips
This post is sponsored by Kettle Brand Chips. Mostly because I have a well-known love for all of their chips and I really wanted to see what flavors they had up their sleeves, they did not disappoint. All words and opinions are my own.
We’ve done it again. We’ve made it through the winter, past the sleet and the snow, right into a gorgeous grilling season. I mean spring. Without hesitation one of my favorite things about the turning of the weather is that I break out the grill. Even though the actual act of reviving it from its slumber is the fear of also unearthing a spider colony. Or snake habitat. Or dragons. This has never happened, but my child-like imagination likes to mess with me at all opportunities. It’s always worth facing that spider-snake-dragon fear. That first meal of the season to come to my plate with smoky-char-tracks across its belly makes me wonder why I’d ever cook any other way. This meal was no exception. It also made me wonder why I don’t crush up Kettle Brand Chips and add them to ALL of my food. It’s a legit question. I beg you to think of a savory dish that wouldn’t benefit from the taste and texture of those chips. After all, they have somewhere around one billion flavors (*probably not an accurate number*) and the newest, Kettle Brand Chips Bourbon BBQ Chips, are pretty much going to go on all of my food from now on. Especially the grilled things. Burgers with Bourbon BBQ Kettle Brand chips?! Yes, please. Grilled pizza topped with crushed chips?! I dare you not to love that.
I can’t take it. Now I have to go grill something else and add some crushed chips. I’d like to tell you that I’ll be right back, but this is probably going to consume the rest of my day.
- 6 large bratwurst, raw
- 12 oz pilsner or pale ale
- 1 ½ cups pineapple, diced
- 1 large jalapeno, diced
- ½ cup red onion, diced
- ¼ cup cilantro, chopped
- ½ teaspoon salt
- 1 (8.5 oz) bag Bourbon BBQ Kettle Chips
- hoagie buns
- 1. Add the brats to a large skillet over medium heat. Add the beer, bringing to a low simmer. Cook over medium heat until the brats are cooked through, about 8 minutes. Remove from heat.
- 2. Add the brats to a pre-heated grill (grill pan will work as well) until grill marks appear, about 3 minutes per side. Remove from heat
- 3. Add the pineapple, jalapeno, onion, cilantro and salt to a bowl, stir to combine.
- 4. Add the brats to the buns, top with salsa.
- 5. Crush about ½ cup of chips, add the crushed chips to the top of the pineapple salsa. Don’t skip this, it adds an amazing texture and flavor!
- 6. Eat the reaming salsa with the remaining chips.