Victoria Day is the distinctly Canadian holiday that serves as the official maker to end winter. It is during this long week-end that many summer businesses, such as parks, outdoor restaurants, bike rentals etc., will re-open despite the fact that summer does not officially begin until a month later. Gardeners in Canada regard Victoria Day as the beginning of spring as it falls at a time when one can be fairly certain that frost will not return until autumn.
Although we are well into the 21st century, in Canada we still celebrate Queen Victoria’s birthday 117 years after her passing. She was born on May 24th which is why Canadians celebrate her birthday in late May.
Canadians jokingly refer to Victoria Day as May ‘two-four’ day. This is an inside joke which refers to a case of beer, containing 24 cans. For most Canadians, this is the first warm-ish long week-end since Easter, so they head to campsites armed with a 24 case of beer. Although we hang on to the Victoria Day name for old times sake, somehow it seems we are really celebrating the beginning of the summer season. May ‘two-four’ is probably the more accurate moniker.
In keeping with the spirit of a ‘seasonal barbecue’ on this holiday, Brion & I are doing some Teriyaki Pineapple Chicken Thighs. Have a great day!
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- 2 Tbsp soy sauce
- 2 Tbsp honey
- 1/4 cup water
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 8 bacon slices
- 4 boneless/skinless chicken thighs
- 4 pineapple rings
- salt & pepper to taste
- sesame seeds (optional)
Ingredients
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- Preheat barbecue grill to 350 F. In a bowl, combine first 5 ingredients; add bacon slices & chicken thighs. Allow to marinate for about 15 minutes; drain. Reserve marinade.
- On a large sheet of foil, place the bacon to form 4 crosses, top each with a pineapple slice in the center. Next, lay a chicken thigh on pineapple slice, fold bacon ends over thighs. Carefully flip over so that the bacon ends are on the bottom.
- Lay foil on barbecue (with the wrapped chicken thighs on it). Close lid on cook until internal temperature reaches 165 F. and the juices run clear. If you prefer, use some of the excess marinade to baste meat as it cooks.