By Teri Cayton
The Parsons Advocate
I hope everyone had a very enjoyable and safe 4th of July. Mine was spent as usual, home with my scared fur babies. I did get some trazodone from the vet to keep them calm. It did help but you have to give it to them about one hour before the fireworks and booms start. I am glad I asked about it because I have two that are so nervous they almost make themselves sick and all Gracie wants to do is bark.
If my neighbors would just put off their fireworks on the 4th it wouldn’t be so bad but they start about a week before and are still going a week after the holiday. It gets pretty expensive getting that much medicine for three dogs and I hate to give it to them for so long. Momma Said, “It is hell if I do and hell if I don’t.”
It will soon be over and so will half of July as this year is going along at light speed. I don’t know where the time has gone, between being stuck inside because of all the rain and the smoke from Canada, I totally missed the whole month of June. I don’t think I got one productive thing done the whole time.
Maybe the weather will cooperate and I can get some of my outside work done. I want to pressure wash and build new shutters for the front of my home and get some painting done. It has been a few years since I have done that and it is starting to show the neglect. I don’t like it so that will be one thing that has to get done.
Hawaiian Chicken and Pineapple Bites
- ½ CUP pineapple juice
- 2 TABLESPOONS olive oil
- ¼ CUP soy sauce
- ¼ apple cider vinegar
- ½ CUP ketchup
- ⅓ CUP brown sugar
- 1 CLOVE garlic minced
- 1- INCH fresh ginger grated
- ¼ TEASPOON freshly ground black pepper
- 1½ POUNDS chicken breast cut into 1-inch cubes
- 1 red onion cut into 1-inch pieces
- ½ pineapple cut into 1-inch cubes
- ½ red bell pepper cut into 1-inch pieces
- ½ green bell pepper cut into 1-inch pieces
- 24 6-inch wooden skewers
- Make the marinade by combining the pineapple juice, olive oil, soy sauce, cider vinegar, ketchup, brown sugar, garlic, ginger and black pepper in a bowl. Add the chicken cubes and onions and marinate for at least 4 hours to overnight.
- Soak the skewers in water for about 30 minutes.
- Build the skewers by threading each with a piece of red onion, red pepper, pineapple, marinated chicken cube and green pepper.
- Pour the marinade into a small saucepan and bring to a boil. Lower the heat and simmer for 7 to 10 minutes until it thickens to a glaze. Set the glaze aside to use as a basting sauce.
- Pre-heat an indoor or outdoor grill to medium high heat (about 350˚F on an electric grill). Place the skewers on the pre-heated grill and grill for 10 to 15 minutes until the vegetables are soft and the chicken is cooked through. During the grilling process, turn the skewers a few times and brush on the basting sauce.
- Remove the skewers from the grill and baste one last time with the remaining sauce. Serve immediately.