3 Simple grilled dishes

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 1/4 teaspoon ancho chili powder

1/2 teaspoon ground cumin

3/4 teaspoon salt, divided

1/2 teaspoon dried thyme

4 (6-ounce) pieces salmon filet

1/2 pineapple, cut lengthwise into spears

1/2 red bell pepper, chopped

1 tablespoon chopped cilantro

1. Coat grill rack with cooking spray; prepare grill for direct heat.

2. Combine ancho chili powder, cumin, 1/2 teaspoon of salt and thyme in a small bowl. Sprinkle the mixture evenly over the fish.

3. Place the fish and pineapple spears on the grill; cook 5 minutes on each side or until the fish is just cooked through and the pineapple is crisp-tender.

4. Chop the pineapple and combine with the bell pepper, cilantro, and remaining 1/4 teaspoon salt. Serve over the fish. Makes 4 servings.

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 8 (4-ounce) loin lamb chops (about 1-inch thick)

1/2 teaspoon salt

1/2 teaspoon coarsely ground black pepper

2 cloves garlic, finely minced

2 tablespoons chopped fresh rosemary

2 teaspoons olive oil

1. Coat the grill rack with cooking spray and prepare for direct heat cooking.

2. Season lamb chops on both sides with the salt and pepper.

3. Combine garlic, rosemary and olive oil and brush over surfaces of lamb. Grill 3 to 4 minutes on each side over direct heat, or until meat is cooked to desired degree of doneness. Makes 4 servings.

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 Make these skin on or off, depending on your preference.

1/4 cup apricot preserves

3 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

8 bone-in chicken thighs (about 2 pounds)

1/2 teaspoon salt

1/4 teaspoon black pepper

1. Prepare grill for indirect cooking: if using charcoal, arrange and heat coals on one side of grill only. If using a gas grill, ignite only half the burners.

2. Combine the preserves, vinegar, olive oil and garlic in a bowl.

3. Season the chicken with the salt and pepper.

4. Place the chicken, skin sides down over direct heat and cook 5 minutes or until browned. Turn over and brush with the apricot mixture; again grill 5 minutes over direct heat until browned. Move chicken to indirect heat, baste again and cook in closed grill 10 minutes. Turn the chicken over one final time and baste; cook over indirect heat in a closed grill until chicken reaches an internal temperature of 170-175 degrees, about another 10 minutes (depending on the size of the thighs). Makes 4 servings.