This has been the strangest summer. The rain has been non-stop. The oak trees surrounding our house have dripped and weeped constantly. The flower pots have overflowed resulting in rotting plants with no hope of recovery. The herb garden is not doing well. But the two hydrangea plants that I put in place are thriving. I keep asking myself why this summer is so different. By this time in the year we are usually hot and dry. Not so this year.
I took this picture last week. The low hanging clouds are obvious, as are the drips of water clinging to our screen. The porch was gloomy and not at all inviting. But this week the weather has improved and we felt that summer had returned to the lake.
It was a pleasure to fire up the grill and enjoy dinner on the porch.
One of my favorite ways to cook chicken breasts is by cubing them and putting them on skewers with peppers and pineapple chunks. The peppers and pineapple chunks are marinated in one bag and the chicken in another bag. The marinade is a combination of soy sauce, mirin and sugar. Mirin is rice wine and an ingredient in teriyaki sauce. The marinade from the pineapple and peppers is used to baste the skewers as they cook.
It was good to have this summertime favorite from the grill as the sun was setting in the west. I served it over a bed of rice pilaf. I have blogged about this recipe before, but it was at least two years ago. So here it is again in case you missed it the first time. That time I served it with an orange and rice salad. You can find the orange and rice recipe here.
TERIYAKI CHICKEN SKEWERS
Makes 3 servings (can easily be doubled)
3 boneless chicken breast halves cut into 2″ squares
1 green pepper, cut into 1″ squares
1 red pepper, cut into 1″ squares
1/2 fresh pineapple, cut into 1″ squares
2 Tbls sugar
4 Tbls Soy Sauce
4 Tbls Mirin (sweetened sake) If you can’t find this, eliminate the soy and use 8 Tbls teriyaki sauce
6 wooden skewers, soaked in water
Place chicken pieces (you should have 18 pieces) in one large baggie. Place pepper and pineapple pieces in another baggie. Mix sugar, soy and mirin (or teriyaki sauce) in small sauce pan and heat just until sugar dissolves. Cool. Pour half of marinade over chicken and the other half over the peppers and pineapple. Marinate for 1 to 2 hours.
Thread ingredients on six wooden skewers alternating. You should have three each of red pepper, pineapple, chicken and green pepper.
Prepare grill. It should be hot. Spray grill with oil and grill the skewers turning as needed and basting with the marinade from the veggies and pineapple, until chicken is cooked, approximately 10 minutes.