Ahoy, me hearties. Today be buccaneer tide at me office. Me work shipmates an’ I dressed up like sea dogs. Thar be sea dog foods, games an’ treasure. It be a great, grand day.
I’m a big, huge, gigantic pirate fan. After hearing legends as a child of Captain Kidd allegedly burying treasure off the New England coast, I just fell in love with the lore and romantic pirate histories. Of course, the reality was far less romantic. My interest is more Captain Jack Sparrow than real-life pirates. (And for the record, I know that real-life pirates are nasty … nothing like Jack.)
When my editor suggested we have a pirate party to celebrate Talk Like a Pirate Day this week, I was all for it. I might have yelped in glee, but who’s counting? Today was our party (though the actual day was Sept. 19).
This was our treasure chest — filled with a few fun prizes for the pirate trivia game (I won!) and the hook game (we had to use a homemade hook hand to pick up five pretzels. That takes skills. Did I mention that my coworkers are awesome?
Oh, and of course we dressed up. Why would anyone skip the opportunity to dress like a pirate? Arggggg!
For my contribution to lunch, I brought a plate of Chicken Daggers, a fun take on skewers that are fashioned after daggers (as in the knife). My coworkers brought fun pirate foods like anti-scurvy fruit salad and walk the plank cookies.
Making them is simple – you marinate strips of chicken (I cut mine from chicken breasts) until they are filled with flavor. Then you thread the chicken onto skewers with a thick slice of pepper and a pineapple chunk (the dagger handle). Once that’s all done, all you need to do is cook them.
And hey, these aren’t just for Talk Like a Pirate Day. They’re allow a perfect food for a Halloween party. Think how awesome the daggers would look on a spooky buffet.
- 1 lb boneless skinless chicken, , cut into strips
- jerk or teriyaki marinade
- thick-sliced peppers
- pineapple chunks
- wooden skewers, , soaked for 30 minutes right before using
- Place the chicken into a resealable bag and add marinade to coat. Seal the bag and chill for 2 hours.
- Prepare the daggers: Thread one strip of chicken onto each skewer, followed by a pepper slice and a pineapple chunk. Repeat until all the chicken as been used.
- Heat your grill to its medium setting. Once it's hot (about 5 minutes), cook the skewers for 3-5 minutes/side until cooked through. Remove from the grill.
- Serve hot or cold.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.