Waiting for the 2nd round of t-storms to pass (and hoping there's not another right behind it). We're doing 'Hawaiian' kebobs tonight. Chicken marinated in Soy Vey Island Teriyaki, along with some tomato, peppers, onion and of course, pineapple. I will glaze with a combo of the marinade, pineapple juice and honey. Paired off with some jasmine rice and LR Tempranillo Garnacha.