Summer is all about enjoying the warm weather with family and friends, but even with the longer summer days, the season can feel short for many. That’s why it’s important to make the most of summer by maximizing your fun in the sun with some of the best memories being made while entertaining al fresco.
For a fun-filled, yet relaxing summer, it’s important to keep the essentials on-hand for easy entertaining. From bright decor to refreshing drinks and fresh ingredients, party prep ensures you save time and money, and are always ready to wine and dine your guests.
A fresh and easy recipe to try this summer is Grilled Chicken and Pineapple Skewers with Lemon-Cucumber Salsa. This entree pairs perfectly with a crisp, fruit-forward wine like Sauvignon Blanc. When there’s a crowd to serve, consider mixing up a pitcher of Citrus Ginger Rose Punch.
Grilled Chicken and Pineapple Skewers with Lemon-Cucumber Salsa
Prep time: 15 minutes
Cook time: 15 minutes
2 tablespoons Vegetable Oil
1/2 teaspoon Iodized Salt
1 teaspoon Ground Black Pepper
1 3/4 pounds Boneless Skinless Chicken Breasts, diced into 1-inch pieces
1 lemon, supremed
1 cucumber, diced
1/2 red onion, diced
1 tablespoon Organic Honey
1 teaspoon Stonemill Ground Black Pepper
Soak wooden skewers for 15 minutes prior to grilling.
Heat grill to medium-high heat.
Remove rind from pineapple and dice into 1-inch pieces.
In small bowl, combine oil, salt and pepper. Add chicken and pineapple; toss to coat.
Alternating chicken and pineapple, pierce onto skewers.
Grill skewers 8 minutes each side, or until chicken is cooked thoroughly.
To make Lemon-Cucumber Salsa: In medium bowl, combine lemon, cucumber, onion, honey and pepper.
Serve lemon-cucumber salsa over cooked chicken skewers.
Tip: Supreme citrus fruit by cutting off top and bottom of fruit then cut away peel and pith, leaving no white on outside of fruit. Slice each segment into wedges by cutting toward center of fruit along membrane.
Citrus Ginger Rose Punch
1/2 cup minced ginger
1 cup Baker’s Corner Granulated Sugar
1 cup water
2 bottles (750 milliliters each) Rose wine, chilled
5 cans (12 ounces each) Grapefruit Sparkling Water, chilled
2 cans (12 ounces each) Lemon Sparkling Water, chilled
In small pot, combine ginger, sugar and water to make simple syrup. Bring to boil. Remove from heat and allow to cool completely in refrigerator.
Strain simple syrup and discard ginger.
In large punch bowl or pitcher, combine rosÈ, grapefruit sparkling water and lemon sparkling water. Add simple syrup.
Serve in chilled glasses.
Tip: Freeze lemon slices in ice cube trays or silicone muffin trays and add them to punch for pop of color.