Think grilling season is going to kill your beach bod? Not with these recipes! (courtesy of Delish)

Pineapple Bun Burgers:

Ingredients:

• 1 lb. ground beef
• 1 tbsp. Worcestershire
• kosher salt
• Freshly ground black pepper
• 8 pineapple rings
• 1 large red onion, sliced into rings
• 4 slices pepper jack
• 4 pieces romaine
• 8 slices cooked bacon

Directions:

• 1 lb. ground beef
• 1 tbsp. Worcestershire
• kosher salt
• Freshly ground black pepper
• 8 pineapple rings
• 1 large red onion, sliced into rings
• 4 slices pepper jack
• 4 pieces romaine
• 8 slices cooked bacon

 Ingredients:

• 4 chicken thighs and 4 drumsticks
• extra-virgin olive oil
• kosher salt
• Freshly ground black pepper
• 3 tbsp. orange marmalade
• 1 Juice of 1/2 orange plus 1 tsp. zest
• 1 Juice of 1/2 lemon plus 1 tsp. zest
• Sea salt
• 2 green zucchini, cut in half lengthwise and into 1/4" slices
• 2 yellow zucchini, cut in half lengthwise and into 1/4" slices
• 2 tbsp. chopped fresh parsley

Directions:

1. Preheat the oven to 400° and preheat a cast-iron grill pan over high heat. Prepare rimmed sheet pan lined with parchment paper and set aside.
2. Rinse chicken and dry thoroughly, then drizzle with olive oil and season with salt and pepper. Sear chicken skin side down for 5 minutes.
3. Meanwhile, in a small saucepan over medium-high heat, combine orange marmalade, orange juice and zest, and lemon juice and zest. Bring to a boil and simmer for 5 minutes. Transfer chicken to sheet pan skin side up and brush citrus glaze all over. Roast for 20 minutes. For crispy skin, finish under the broiler for 1 to 2 minutes. Sprinkle with sea salt.
4. In a mixing bowl, toss zucchini with drizzle of olive oil and season with salt and pepper. Using same grill pan, cook zucchini in a single layer over medium-high heat, about 4 minutes per side. Cook in two batches.
5. Serve chicken on bed of grilled zucchini. Garnish with parsley and serve.