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Hawaiian Kona Grill Infused Olive Oil Blend 250ml bottle
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
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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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