Late summer is a perfect time to enjoy dining outdoors. Savor the fresh taste of summer with this unique recipe.

Tropical Chicken Teriyaki

For the teriyaki sauce:
1 cup soy sauce
½ cup (packed) dark brown sugar
½ cup dry sherry
¼ cup vegetable oil
2 tablespoons very finely minced garlic
2 tablespoons peeled and finely minced fresh ginger
Salt and freshly ground black pepper, to taste

2 chickens (2 ½ to 3 pounds each), cut into 8 pieces each, rinsed and patted dry
1 small ripe cantaloupe, halved, peeled, seeded and cut into ½-inch slices
1 small ripe watermelon, halved and cut into ½-inch slices
1 ripe pineapple, peeled, halved lengthwise, cored and cut into ½-inch slices
1 bunch each red and green seedless grapes, cut into smaller bunches
1 pint blueberries
1 pint raspberries
1 tablespoon snipped fresh chives, for garnish
3 scallions, thinly sliced, for garnish

1. Combine the teriyaki sauce ingredients in a bowl. Coat chicken pieces well and marinate for 2 hours.

2. Preheat oven to 350 degrees Fahrenheit. Remove chicken from marinade; arrange in a single layer in 1 or 2 shallow baking dishes.

3. Simmer remaining marinade in a small pot for 5 minutes to thicken; cool and brush over the chicken. Bake, basting every 15 minutes, until chicken is lacquered and cooked through, about 50 to 60 minutes. Baste the chicken pieces often for a lacquered finish.

4. Arrange the chicken on a platter, surrounded by the fruit. Garnish the chicken with scallions and serve. The fresh fruits bring beauty to this centerpiece dish!

(Source: Parade magazine, “A Simple Summer Party,” Sheila Lukins, July 25, 2004)