Garnishes are an important part of a good barbecue menu. They add colour, texture and a variety of flavors to your grilled meats, completing the menu. Next time you’re grilling, take a break from the usual mac and cheese or coleslaw.

Opt for mouth-watering recipes – they’ll give you a variety of flavors and whet your guests’ appetites.

Try these delicious spicy side dishes for your next backyard barbecue!

Cucumber Salad with Kick

What do you need:

• 1 English cucumber

• 1 garlic clove, finely minced

• 1 handful of fresh cilantro, chopped

• 1 1/2 tablespoons red wine vinegar

• 1/4 teaspoon crushed red pepper flakes, more if desired

• Salt to taste

In a bowl, combine the garlic, cilantro, red wine vinegar, and red pepper flakes. Slice cucumber lengthwise, then slice into 1/4-inch slices. Add the cucumber pieces to the prepared bowl. Toss to coat with the mixture. Add salt if you like.

Cover bowl and refrigerate for at least an hour or until ready to serve.

Grilled Chili Sweet Potatoes

What do you need:

• 1/2 pound sweet potatoes, peeled, cut into 1/4-inch thick slices

• 1 file

• 3 tablespoons chopped fresh cilantro

• 1 tablespoon olive oil

• 1 teaspoon stone house seasoning

• 1/2 teaspoon chili powder

• 1/2 teaspoon ground cumin

In a medium bowl, combine the olive oil, seasoning, chili powder, and ground cumin to make the marinade. Add the sweet potato slices to the bowl and toss to coat with the marinade. Lightly spray a roasting pan with nonstick cooking spray and heat on the grill over medium heat.

When the grill is hot, place the sweet potatoes on the grill and cook for 5 to 6 minutes per side. Remove from heat and place on a serving plate. Top with cilantro and a squeeze of lime before serving.

Pineapple with chili and lime

What do you need:

• 1 pineapple, peeled, cored, cut lengthwise into 6 wedges

• 3 tablespoons of brown sugar

• 1 tablespoon olive oil

• 1 tablespoon lime juice

• 1 tablespoon honey

• 1 1/2 teaspoons chili powder

• pinch of salt

Combine brown sugar, olive oil, lime juice, honey, chili powder, and salt in a bowl. Stir until ingredients are well combined. Brush pineapple wedges with half of the glaze, reserving the other half for drizzling.

Grill the pineapple on a preheated grill over medium heat, covered, for 4 minutes per side. Drizzle with the remaining frosting from time to time. Remove from the fire and serve.

Try these delicious spicy side dishes for your next barbecue!