Summer Fresh Recipe Series: Thai Chicken Skewers with Grilled Pineapple

Grilled chicken skewers doused with the most delectable sweet and spicy sauce is accompanied by luscious grilled pineapple.  The perfect meal for Father's Day or any summertime meal.

Thai Chicken Skewers with Grilled Pineapple

Time for my Summer Fresh Recipe Series!  This is where I bring you recipes filled with fresh summer produce that are easy, light, and oh soooo tasty! Today is my first recipe of the 2021 series and it's a real winner.  Moist and juicy chicken chunks frilled on skewers are basted with a sinful Thai based sweet and spicy sauce.  The perfect accompaniment is the grilled pineapple.  This will transport you to the tropics in no time!

Great for Father's Day and something the whole family will enjoy.  Be sure to make this soon as you may want this as your summer "go-to" recipe.  Enjoy!

What Ingredients do I need?

• sweet and sour sauce
• boneless skinless chicken breasts
• basil
• Thai seasoning
• butter 
• garlic
• fresh whole pineapple
• canola oil
• optional: hot cooked rice

Substitutions and Variations

• add chili sauce or sriracha for additional heat
• use Chinese 5 spice powder instead of Thai seasoning
• use chicken thighs instead of breasts
• serve with grilled corn and green onion
• add bell peppers to the skewers for more veggies

Kitchen Tips and Notes

• If using bamboo skewers soak for 30 minutes in water to avoid burning while cooking

• Cut your chicken pieces on the large size to avoid the chicken from drying out

• Use a fresh ripe pineapple for best flavor

• Buy long pineapple skewers already cut

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Other Summer Fresh Recipe Series dish you may like:

Grilled Sirloin Steak with Garlic Herb Vinaigrette

Italian Layered Picnic Sandwich

Spicy Grilled Eggplant

Refreshing Melon Salad

Thai Chicken Skewers with Grilled Pineapple

⅔ cup sweet-and-sour sauce
2 tablespoons fresh basil
1 teaspoon Thai seasoning
1 clove garlic, minced
1 tablespoon butter, melted
1 small fresh pineapple
Vegetable oil
1 pound skinless, boneless chicken breast halves, cut into 1- 1 1/2 inch pieces
Optional: hot cooked rice

For Thai sauce, in a small bowl combine sweet-and-sour sauce, snipped basil, Thai seasoning, and garlic. Reserve 1/4 cup of the sauce to use for basting. Stir melted butter into the remaining sauce; cover and set aside.

Cut ends off pineapple, exposing the flesh. Cut pineapple in half lengthwise; cut each half crosswise into four slices. Lightly coat pineapple slices with oil. Set aside.

Thread chicken onto 10- to 12-inch metal skewers, leaving 1/4 inch between pieces.

Preheat your charcoal or gas grill. Place skewers then pineapple on grill rack over heat. Grill chicken for 10 to 12 minutes or until chicken is no longer pink, turning occasionally and brushing with the 1/4 cup reserved sauce during the first half of grilling. Discard any remaining sauce. Grill pineapple slices for 6 to 8 minutes or until warm and grill marks appear, turning once halfway through grilling.

Serve chicken and pineapple with the reserved Thai sauce and hot cooked rice, if desired.

Lemon Tea Bread

This light and moist tea bread is bursting with lemon flavor!  A spring and summer delight that's perfect any time of day.

Lemon Tea Bread

I love citrus, and when lemons come around I put them in everything, including my baking.  Today's Lemon Tea Bread is a wonderfully light, not too sweet, quick bread that's bursting with lemon flavor.  I adore how citrus brightens everything up.

I typically make these loaves as a breakfast treat although they are perfect with a cup of coffee or hot tea, as a snack, or even as dessert with a scoop of ice cream.   They can be kept for several days and will stay moist and tender. 

What Ingredients do I need?

• butter
• sugar
• eggs
• flour
• lemon zest
• baking powder
• salt
• milk

Substitutions and Variations

• Use Greek yogurt or sour cream instead of butter

• Use 2% or whole milk as you like

• Add a lemon glaze on top with confectioners sugar, milk, and lemon juice

Kitchen Tips and Notes

• For a light quick bread I used a stand mixer to cream the butter and sugar.

• Make sure to grease and flour your baking pan when preparing it. Baker's Joy works well here.

• Cook until only a few dry crumbs come out when doing the toothpick test.

• To store I cover with cling wrap, or use a ziploc bag to keep the air away from the cake.

• You may cut slices and freeze them for later use.

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Lemon Tea Bread

Makes 1 (8-inch) loaf

Time: 1 hr 15 min. start to finish

1/2 c butter, softened 

1 cup granulated sugar

2 eggs

1 1/2 c flour

1 t baking powder

1/2 t salt

1/2 c 2% milk

1 T lemon zest

Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.

Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon zest. Spoon the batter into greased and floured 8- x 4-inch loaf pan.

Bake at 350° for 1 hour until golden on top and a toothpick inserted comes out clean. Let the bread cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.

Adapted from Southern Living October 2004

Roasted Vegetable Farro Salad

This easy, Italian salad features farro, a whole-grain hero. Mixed with roasted zucchini, peppers, and onion, and topped with a lemony dressing this salad pairs perfectly with any entrée.

Roasted Vegetable Farro Salad

Today's salad doubles as a side dish for any entrée.  The star of the dish is farro, a delightfully nutty grain that full of protein and fiber.  Use it as you would quinoa or rice.  When paired with perfectly roasted vegetables you have a winning combination.  This salad is best with a light dressing and my lemony vinaigrette brings a burst of brightness to the dish.  Top this off with some fresh herbs and a crumble of tangy feta and voila, a masterpiece is born!

This salad is served warm or at room temperate, however, it will keeps several days and will taste just a wonderful eaten cold.  This would be a great dish to serve during the summer grilling months.  Perfect for BBQs, Memorial Day, 4th of July, and even picnics in the park! Enjoy!

What Ingredients do I need?

• farro
• green onions
• red bell pepper
• orange bell pepper
• zucchini
• onion
• parsley
• feta cheese
• lemon
• garlic
• olive oil

Substitutions and Variations

• Try different roasted vegetables such as broccoli, summer squash, tomatoes, carrots, asparagus, or cauliflower

• Leave out the cheese or use ricotta salata

Kitchen Tips and Notes

• This can be made ahead and served at room temperature

• This salad will keep several days in the refrigerator

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Roasted Vegetable Farro Salad

serves 4

1 cup farro, 
2 green onions, sliced thin, whites and light green parts
1 1/2 bell peppers, orange and red cut into thin strips
2 zucchini, cut into chunks
1 small yellow onion, sliced
extra virgin olive oil to coat
salt & pepper

1 tablespoon flat leaf parsley, chopped

2 tablespoons crumbled feta cheese

For the Dressing:
1 garlic clove, minced
juice of 1/2 a lemon
1/2 cup extra virgin olive oil
1 tablespoon Italian flat leaf parsley, chopped

Preheat oven to 375 degrees.

Cook farro according to package directions.

While farro is cooking make the dressing: Combine all the dressing ingredients, except parsley, in a bowl, and set aside.

When the farro is tender, drain and let cool a bit. Toss farro and dressing together, set aside to let the flavors combine.

Place vegetables on rimmed roasting pans so they fit in a single layer, toss with olive oil and salt and pepper.

Roast until tender and beginning to brown, about 25 min.  Remove from the oven and toss with vegetables with the farro.  Add parsley and feta and serve.