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Grilled Balsamic Strawberries

Grilled Balsamic Strawberries

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  • 1

    In a small saucepan, place 1/2 cup vinegar over medium-high heat. Bring to a boil for 5 minutes until it thickens to a syrup consistency and will reduce to approximately 1/4 cup. Cool to room temperature.

  • 2

    Using 3 bamboo skewers, soaked in water, insert 3 strawberries and carefully place over a grill pan over medium-high heat.

  • 3

    Heat, turning once for 5 minutes on each side.

  • 4

    Remove from heat, drizzle with reduced balsamic and a sprinkle of powdered sugar.

Expert Tips

  • Strawberries can also be prepared in an outdoor grill.

No nutrition information available for this recipe

More About This Recipe

  • Strawberries are in season! One of my favorite strawberry combinations, besides strawberries and chocolate, is grilled strawberries and balsamic vinegar. Perfect for a quick snack or light dessert, this easy recipe will impress your picnic guests and leave them asking for more. Serve them on a skewer or in a bowl as a tangy fruit salad for your next spring or summer get together.

Strawberry Balsamic Grilled Chicken

This Strawberry Balsamic Grilled Chicken is a fresh and simple summer dinner your whole family will love! The chicken is flavored with a tangy balsamic marinade before grilling, and then topped with a lightly sweet strawberry and basil topping. This dish pairs perfectly with a salad (or tastes great on top of one) and though my husband initially gave me a skeptical look about strawberries on chicken, it was a big hit. The marinade for this recipe uses just a handful of ingredients you likely already have in your cupboard, so it’s super easy to toss together in the morning before work or an hour or two before dinner. The strawberry topping is also just 5 ingredients, so the only real time involved in this recipe is chopping the strawberries and grilling the chicken. Perfect for weeknights! Plus, each serving of Strawberry Balsamic Grilled Chicken is just 224 calories, 7 grams of carbs, or 3 Green, 1 Blue or 1 Purple Weight Watchers/WW SmartPoints!

If you’re wondering where the heck I find perfectly-sized chicken breast cutlets for my recipes, I have a tip for you! I usually buy the big family packs of boneless, skinless chicken breasts at my grocery store because it’s cheaper and we eat a lot of chicken. The issue is, these breasts are gigantic, super thick, and often around 12-13 ounces raw weight each. I prefer thinner, smaller chicken breast cutlets, so I generally use kitchen shears to trim these breasts and then use either the shears or a large knife to cut them in half through the thick side. This makes two thinner cutlets with the same surface area on top that the original breast had. This won’t always work out perfectly depending on the shape of the breasts, so sometimes I end up with one perfect cutlet and one wonky one. Usually I will just chop the misshapen one into bite-sized pieces to use for Blackened Chicken Bites or in any of my recipes that use chopped chicken. The remaining cutlets work perfectly in recipes like this one!

Simple is the New Black

Simplifying in a variety of ways were tops on my list for 2015 and both diet and time figured prominently. This 5-ingredient dessert fits both mantras. Minimal ingredients and maximum flavor with each low calorie bite.

I’m a busy working mom. I’m a food blogger, but all of my time is not spent in the kitchen. Ironic? Maybe. Reality? Yes. Maybe I could put it out there and poundcake would come. More likely not. But if it did, this recipe this recipe is the one I’d try.

Using poundcake for my shortcake has been my standard for years and this style of stawberry shortcake has been my go-to for hosting dinner parties after spending the rest of the night cooking, making more time for cavorting.

Instead of homemade, I bought a store bought version. No shame there. I made the pound cake more memorable with a spin on the grill, to build up and soak in a little smoky char and texture. A slather of butter made it caramel-ly crisp. Something I discovered when I made this incredible grilled cheese that is a dessert double agent.

Back in the day I’d use that fake red goop to add moisture to the shortcake. You know, the stuff you find in a bottle sitting next to the fresh berries, marketed to overworked moms (both hands raised!) to solve their dessert dilemmas.

Instead of red goop, these strawberries are soaked for a quick bath in balsamic vinegar and freshly ground black pepper. No need for extra sugar, the vinegar enhances the fresh berries sweetness and the pepper accentuates it even more.

There you have it. I put it out there. I’ve built it. And you will come.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.

Strawberry Balsamic Grilled Chicken Salad

This Strawberry Balsamic Grilled Chicken Salad is light, crisp and perfect for summertime eating. The warm chicken and balsamic strawberries and onions add so much flavor to this salad. You’re’ going to love it!

Salad salad salad. I could eat salad every day… especially for lunch. In fact, I’ve gone through salad streaks where I’ve done just that. There’s something about a bowl full of veggies, fruits, lean proteins, and healthy fats that just makes me feel darn good with lots of energy. Love that balance.

I’m a salad girl through and through. Not like a petite side salad type of gal, but more of a protein packed meal type of salad chick. Salads that are wholesome and warm and comforting all-in-one-bowl are the best type of salads. We’re talking grilled chicken and sautéed onions and strawberries in thick balsamic vinegar pilled high on top of crispy salad greens and sweet pecans.

Our kitchen has been cranking out all types of salads lately so get ready to up your salad game. Can I get an Amen?

I’m at a conference this week, the Today’s Dietitian Symposium is in Orlando and I feel like I’m running around trying to get a zillion things done before I head out for the day. I tell ya, I thought it was hard to get out of the house before baby…. now it’s a whole new game and way more complicated. Moms, ya feel me?

Strawberry Shortcake Grilled Donuts

Courtesy of Half Baked Harvest

Yes, we already gave you a grilled strawberry shortcake recipe. But what about strawberry shortcake donuts? That's right—it's a thing! Grilled donuts are game-changing, especially when they're homemade. Adding strawberry shortcake toppings into the mix is just a bonus.

Get the recipe from Half Baked Harvest.

    1. Toss strawberries with balsamic vinegar, lemon zest and brown sugar. Divide strawberries among foil squares. Bring the edges of foil together and scrunch to seal. Grill over medium-low heat until warm (5-10 minutes) Serve with vanilla ice cream or whipped cream.

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    1. Mix the strawberries, vinegar, and pepper and marinate for 10 to 15 minutes.
    2. Heat a grill, stove-top grill pan, or non-stick sauté pan until hot. (If using the pan, add the butter if grilling, omit the butter entirely.)
    3. Add the cake slices and cook until caramelized and toasted. Transfer to 4 dessert plates.
    4. Top with the strawberries, their liquid, and a spoonful of whipped cream.

    Eat This Tip

    Why waste time (and calories) baking cakes from boxes at home when every grocery store in America sells angel food cake? It's inexpensive, well made, and—at just 72 calories and 0 grams of fat per slice—only marginally worse for you than a rice cake. Plus, it's super versatile, ready in an instant to provide a spongy base for a small ice cream sundae, for dipping into fondue, or for a light rendition of bread pudding. Or top it with grilled fruit (apricots and peaches work best) and crown with a small scoop of your favorite vanilla bean ice cream.

    This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

    • t pint fresh strawberries, washed, hulled, and sliced
    • 2 Tablespoons balsamic vinegar
    • 1 Tablespoon freshly ground black pepper
    • 1 large sprig fresh thyme, removed from the stem and lightly chopped
    • 1/2 a good baguette, cut in half lengthwise, then horizontally
    • 6-8 Ounces Ile de France Brie
    • 3 Tablespoons unsalted butter, softened

    Preheat the oven to 400 degrees.

    In a bowl, add balsamic vinegar, strawberries, pepper, and thyme. Mix vigorously, cover with plastic wrap, and allow to sit in the refrigerator for 10 minutes (up to an hour).

    With your hands, flatten the baguette out so that it is as thin as possible.

    Butter the inside of the baguette and invert it. The outer crust is now going to be the inside of the sandwich.

    Assemble sandwiches by placing some sliced Brie onto the outer crust of the baguette, buttered sides facing out.

    In a large pan over medium heat, cook the sandwiches using a weight (another pan, or a brick wrapped in foil) to press down on the sandwich lightly.

    Gloriously creamy, splendidly easy, semifreddo.

    This special Italian dessert meaning, “half cold” or “half frozen,” is similar to ice cream—creamy, luxurious, and no special equipment required.

    Natural Aged Strawberry Balsamic Condimento from Venice Olive Oil Company make this semifreddo really special. However, if you cannot find Strawberry Balsamic, not to worry, you can use traditional 18 year aged balsamic instead. Either balsamic will intensify the strawberry flavor and elevate your Grilled Strawberry Semifreddo to a truly memorable dessert.

    There was no offer of free products or other compensation to mention this brand, I simply love their product and use it.

    Grilled Chicken & Strawberry Salad Wrap

    Place the chicken breasts in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breasts until they're a uniform thickness. Pour in half the balsamic vinaigrette, then seal the bag and marinate in the fridge for 1 hour.

    After the chicken has marinated, grill it until it's done in the middle, about 5 minutes per side. Remove from the heat and set aside to cool slightly. Dice up the chicken when it's cool enough to handle.

    Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the strawberries, chicken, green onions, and pecans. Toss it gently a few times until it's all combined. Top with crumbled goat cheese and toss a couple of times.

    Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.

    Serve wraps with chips and extra strawberries.

    Would it be a cliché to say &ldquoyum&rdquo on a cooking website? If so, I&rsquom in big,big trouble.

    I made this deliciously simple salad after church yesterday, and since I was ravenously ravenous, I decided to introduce some carbs into the picture and make the salad into a wrap. It was so utterly delightful, especially after the ridonkulously hot weekend of soccer, soccer, and soccer. With a little soccer thrown in. It was fresh, crunchy, with a nice combination of protein and fruit and greens&hellipoh, and goat cheese.

    Oh, and a few other things, too.

    Throw a couple of chicken breasts into a ziploc bag and use a rolling pin to pound the thicker areas of the chicken until they&rsquore a uniform thickness.

    Then, either whip up your favorite balsamic vinaigrette yourself&hellipor grab a dang bottle of Paul Newman&rsquos (or whatever kind of vinaigrette you like) out of your pantry. Because sometimes life is too short to make your own vinaigrette.

    Drizzle a little dressing into the bag with the chicken&hellip

    Then seal the bag, squeeze out the air so the dressing is totally coating the chicken, and marinate it in the fridge for an hour or two.

    You can use any vinaigrette you want: Raspberry vinaigrette would be lovely!

    After it&rsquos marinated, cook the chicken on a grill pan (or outside on the grill if you haven&rsquot been at soccer games all weekend).

    A couple of minutes into cooking, rotate the chicken 45 degrees so it&rsquoll have pretty, fancy grill marks.

    Do the same on the other side.

    Then, when then chicken&rsquos totally done in the middle, remove it to a board&hellip

    Slice it on a diagonal in one direction&hellip

    Then again in the other direction.

    Next, grab some lovely, juicy strawberries.

    Hull them, then cut the strawberries into quarters.

    Keep going until you have a nice pile.

    And here&rsquos why I like quartering the strawberries: If I were to simply slice them, each slice wouldn&rsquot wind up with much surface area. This way, you see some of the beautiful strawberry skin with each piece of strawberry.

    Thirty minutes to two hours before serving, combine the strawberries, balsamic vinegar, sugar and pepper in a bowl. Mixture can be refrigerated, but tastes best at room temperature.

    Prepare grill by thoroughly scraping it down and heating to medium heat. Slice pound cake into 1″ pieces. Brush melted butter on one side of each piece of pound cake before putting on grill, directly over the flame. Brush other side with remaining butter and turn over after one minute. Cake will easily give when ready to flip over.

    To serve, place a slice of cake on a plate. Top with a scoop of lemon gelato and a big spoonful of the strawberry mixture. Add a little of the syrup from the strawberries over the whole plate.

    Hope you enjoyed our Recipe for Grilled Cake and Balsamic Strawberries!

    I’m the Owner at Tall Guy and a Grill Catering. At Tall Guy, we are inspired to create a food experience which expresses the personality and passions of our clientele. Our passion for great food inspires us to create exceptional dishes using the highest quality and locally sourced ingredients.