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4th of July party hints 2 and recipe for rosemary pineapple spears

If you are having a 4th of July party this Friday, odds are good you have already invited your guests and decided on your menu. There are a few other things, however you may want to consider.

Note the dogtags by the flag and Constitution - Freedom is not - and never has been - free!
Note the dogtags by the flag and Constitution - Freedom is not - and never has been - free!
Thank a soldier for your freedom

Have you considered the kinds of drinks you will be serving? Your selection should include water, tea, juice or sports drinks for the kids, regular and diet soda and any other drinks you may wish to serve.

Check your paper goods and utensils. You may want to allow more than 2 per person as some people have to have a clean plate every time they return to the table. When you are the host or hostess, it is always better for you to have more cups, plates, bowls, napkins, trash bags, and utensils than not enough.

Even if you have your menu complete, these rosemary pineapple spears will complement anything you are serving. This recipe is shared with permission from Becky Reams, a season 3 semi-finalist on Master Chef. You can catch Becky on the upcoming “MasterChef” cruise. You can contact her at - @foodiephotog. You can also get more of her recipes from her book, Becky’s Grilling Recipes.


  • 1 whole fresh pineapple (not canned, trust me)
  • 1 package fresh rosemary (7-8 stems)
  • 2-3 Tablespoons honey


  1. Heat your grill (or grill pan, if you’re backyard BBQ challenged, like me) over high heat.
  2. Cut the top and bottom off the pineapple. Then starting at the top, using a sharp knife, cut the exterior rind off. Working in sections cutting top to bottom all the way around the pineapple.
  3. Cut the pineapple in half top to bottom, then cut each half in half again (I know it’s confusing, stay with me, it sounds harder than it is)
  4. Now cut the core out, and slice each spear in half width-wise. You should now have a bunch of 2-3” pieces of pineapple.
  5. Use a wooden skewer and pierce a hole all the way through each piece, and remove the wooden skewer (the skewer was just to make the hole for the rosemary).
  6. Now take a rosemary stem and remove the leaves from the bottom of the stem. Then stick the rosemary stem through the pineapple
  7. Brush each piece lightly with oil, and place on the grill.
  8. Cook for 4 minutes on each side, or until you get some nice grill marks.
  9. Drizzle each piece with a little honey and serve warm.
  10. Enjoy!
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