Hawaiian Chicken Kabobs with Hawaiian Kona Grill Infused Olive Oil Blend

Juicy chicken thighs, sweet pineapple, crisp bell peppers, and red onion turn into a colorful grill dinner with big island energy, and Hawaiian Kona Grill Infused Olive Oil Blend pulls garlic, ginger, citrus, and smoky spice straight into every bite. It is an easy cookout recipe for summer patio dinners, family meals, or entertaining when you want something vibrant and full of flavor.

Garden Infuzions

Hawaiian Chicken Kabobs with Hawaiian Kona Grill Infused Olive Oil Blend

Juicy chicken, sweet pineapple, and colorful peppers soak up the tropical garlic-ginger-citrus flavor of Hawaiian Kona Grill Infused Olive Oil Blend for a grill-ready dinner that feels bright, smoky, and fun.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Caribbean, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
• 1/3 cup Hawaiian Kona Grill Infused Olive Oil Blend
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 tablespoon lime juice
• 1 red bell pepper cut into 1 1/2-inch pieces
• 1 yellow bell pepper cut into 1 1/2-inch pieces
• 1 small red onion cut into wedges
• 2 cups fresh pineapple chunks
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 wooden or metal skewers

Equipment

• 1 Mixing bowl Large bowl for marinade
• 1 whisk For blending the marinade
• 8 Skewers Wooden or metal skewers
• 1 Grill or grill pan For cooking the kabobs
• 1 Tongs For turning kabobs safely

Method

 

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes.
2. In a large bowl, whisk together the Hawaiian Kona Grill Infused Olive Oil Blend, soy sauce, honey, garlic, ginger, lime juice, salt, and black pepper.
3. Add the chicken pieces and toss until well coated. Cover and marinate in the refrigerator for 15 to 30 minutes.
4. Thread the chicken, bell peppers, red onion, and pineapple onto the skewers, alternating ingredients for even color and flavor.
5. Preheat a grill or grill pan over medium-high heat and lightly oil the grates if needed.
6. Grill the kabobs for 10 to 12 minutes, turning every few minutes, until the chicken is cooked through and lightly charred at the edges.
7. Brush with any remaining marinade during the first half of cooking, then discard any marinade that has touched raw chicken.
8. Let the kabobs rest for 2 to 3 minutes before serving warm.

Notes

For the best flavor, use evenly cut chicken pieces and keep the grill at medium-high heat so the fruit caramelizes without burning. If you want a little extra gloss, brush the finished kabobs with a small spoonful of warmed blend just before serving.

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Recipe Tips

Cut the chicken and vegetables into similar sizes so they grill evenly. If you use wooden skewers, soak them in water for at least 30 minutes before grilling. Brush the kabobs with a little extra blend while they cook for deeper flavor and a glossy finish.

Serving Suggestions

Serve these kabobs over steamed rice, coconut rice, or a simple green salad. They also pair nicely with grilled corn, cucumber salad, or warm tortillas for a casual dinner spread.

Storage

Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, in the oven, or in the microwave until warmed through.

Variations

Swap the chicken thighs for chicken breast if you prefer a leaner cut. Add chunks of zucchini or mushrooms for more vegetables, or use shrimp and shorten the grill time for a seafood version.

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