Healthy BBQ for July Fourth

Fourth of July. The name evokes images of fireworks, and the scent of hot dogs and hamburgers. Independence Day is traditionally known for barbecues…but what if you are trying to eat more healthily? Port residents are fortunate to have the convenience and choice of two large supermarkets in King Kullen and Stop and Shop, North Shore Farms (great for fruits and veggies), and Uncle Giuseppe's. And while all of these venues can provide you with hot dogs, hamburgers and great steaks, perhaps you want a lighter choice this July 4.

Teriyaki chicken kabobs are a great alternative, and all the ingredients can easily be obtained at any of the stores listed above. Served with salad, a cold drink, and of course ice cream for dessert, this easy recipe will be a welcome change for your guests from typical barbecue fare.

Teriyaki Chicken Kabobs

-          1 lb boneless, skinless chicken breast, cut into 1-inch cubes

-          2 green bell peppers (You can also use the red, yellow or orange varieties.)

-          1 large red (Spanish) onion (or a Vidalia onion – readily available right now)

-          1 container of pineapple chunks (All of the local groceries sell fresh cut-up fruit. You can use canned pineapple chunks in a pinch, but the fresh are even better.)

-          1 bottle of teriyaki marinade (I like the "KEN'S" brand.)

Toss the chicken breast cubes with a few tablespoons of marinade to coat, and put aside (in the fridge) while you prepare the vegetables. Cut the peppers and onion into 1-inch chunks. Cut the pineapple chunks into even-sized pieces. On metal or wood skewers (wood must be soaked in water for 15 minutes before using), alternate chicken, pepper, onion and pineapple pieces – leaving enough room on each end of the skewer to hold it. Grill kabobs on a gas or charcoal grill, basting kabobs in extra teriyaki marinade, until the chicken is cooked through and the vegetables are a bit browned on the edges. Excellent served with a cold rice salad. Makes 4-6 kabobs.

Feel free to be creative with the vegetables. Zucchini has started showing up at the local farmers' market – use it instead of peppers if you prefer. Or, for a different flavored kabob, try chicken, zucchini and eggplant, and marinate it in Italian dressing instead of teriyaki. Still easy, and still healthy.

For an all-vegetarian option, replace the chicken with mushrooms, or cubes of extra-firm tofu.