Welcome to the season of sunshine, outdoor gatherings, and the irresistible aroma of food sizzling on the grill! There’s a special kind of joy that comes with summer cooking, and for many, it revolves around the communal experience of grilling. Whether it’s the anticipation of a perfectly charred burger, the sweetness of caramelized pineapple, or the smoky perfection of roasted vegetables, the grill brings a unique flavor and festive atmosphere to any meal. This week, we’re celebrating the return of our beloved community grill, and with it, a vibrant recipe that truly embodies the spirit of summer: Rainbow Hawaiian Chicken Kabobs. These colorful skewers, brimming with succulent chicken and a medley of fresh vegetables and sweet pineapple, are all brought together with a tangy citrus teriyaki sauce and grilled to perfection. It’s a dish that promises both visual appeal and an explosion of flavor, making it an instant hit for any backyard barbecue or weeknight meal.
The Joy of Summer Grilling: A Culinary Revival
There’s nothing quite like the sound of a grill firing up after a long hiatus. For months, my neighbors and I eagerly awaited the repair of our building’s communal grill, and the moment it was back in action, we wasted no time transforming our outdoor space into a bustling hub of culinary creativity. From perfectly roasted seasonal veggies, which always top my list of favorites, to the unique char of grilled Romaine lettuce adding depth to salads, every meal has felt like a celebration. Our summer traditions often include caramelizing pineapple – a simple yet incredibly delicious dessert. This season, I’ve also been experimenting with new burger recipes, which I hope to share with you all very soon. Amidst all this grilling excitement, one dish truly stole the show: a grilled rendition of my all-time favorite teriyaki chicken, elevated with a vibrant array of colorful vegetables and sweet pineapple, creating these show-stopping kabobs. Because, let’s be honest, what food isn’t more delightful when served on a stick?
Kabobs are more than just a meal; they’re an experience. They invite creativity in ingredient selection, offer an easy way to serve a balanced meal, and make for a fun, interactive dining experience. The beauty of these Rainbow Hawaiian Chicken Kabobs lies in their versatility and visual appeal. Each skewer is a miniature masterpiece, packed with diverse textures and flavors that dance together with every bite. The tender, marinated chicken pairs exquisitely with the crispness of bell peppers, the slight bite of red onion, and the juicy sweetness of pineapple, all harmonized by the rich, savory-sweet teriyaki glaze. It’s a perfect dish for entertaining, as guests can easily pick up a skewer, and it’s equally fantastic for a casual family dinner.
Beyond the sheer enjoyment, grilling offers distinct advantages. It imparts a smoky depth that can’t be replicated by other cooking methods, and the high heat creates that coveted char, adding texture and intensifying flavors. Plus, it keeps the heat out of the kitchen, which is a major bonus during those hot summer months. These kabobs are specifically designed to leverage the grill’s potential, ensuring each component achieves its optimal level of deliciousness.
Understanding Olive Oil for High-Heat Cooking
Before we delve into the delicious details of this recipe, let’s take a moment to discuss a crucial ingredient often misunderstood in high-heat cooking: olive oil. For years, a common belief has circulated that extra virgin olive oil (EVOO) is unsuitable for grilling, roasting, or sautéing at high temperatures due to its relatively low smoke point. This misconception has led many home cooks to avoid EVOO for anything beyond dressings or finishing dishes, opting instead for other oils with seemingly higher smoke points.
However, recent research and a better understanding of different olive oil varieties have shed new light on this topic. While it’s true that extra virgin olive oil has a smoke point of around 406°F, it’s important to distinguish it from refined olive oils. Specifically, pure olive oil, such as Bertolli® 100% Pure Olive Oil, undergoes a refining process that removes some impurities, resulting in a higher smoke point. Bertolli® 100% Pure Olive Oil boasts an impressive smoke point of 460°F, making it a safe and excellent choice for various high-heat cooking methods, including grilling and roasting within that temperature range. This is significantly higher than many might assume for an olive oil.
The distinction is critical because it means you don’t have to sacrifice the mild, pleasant flavor and the heart-healthy monounsaturated fats that olive oil brings to your dishes, even when cooking over intense heat. While pure olive oil might not have the robust, fruity notes of an EVOO, its subtle flavor ensures it complements rather than overpowers the other ingredients. This versatility makes it an indispensable pantry staple for any avid griller or cook who values both flavor and health benefits. Discovering this fact was a game-changer for my summer cooking, allowing me to confidently use olive oil for everything from basting these kabobs to tossing vegetables for the grill.
It was precisely this newfound understanding that made the collaboration with Bertolli® feel like a match made in grilling heaven. When they invited me to participate in their “Spin The Bottle” summer recipe remix project, featuring their 100% Pure Olive Oil, it perfectly coincided with our grill finally being operational. I had been craving my go-to teriyaki chicken recipe, so the idea to transform it into vibrant, grilled Hawaiian kabobs was an immediate inspiration. This project not only allowed me to showcase a delicious summer recipe but also to highlight the incredible benefits and versatility of Bertolli® 100% Pure Olive Oil for high-heat cooking, debunking common myths and empowering home cooks to make healthier, tastier choices.
Crafting Your Rainbow Hawaiian Chicken Kabobs
Creating these Rainbow Hawaiian Chicken Kabobs is a straightforward and immensely rewarding process. The key to their incredible flavor starts with a simple yet potent teriyaki marinade that infuses the chicken with savory, sweet, and tangy notes, ensuring every bite is bursting with taste.
The Perfect Marinade
Our Hawaiian Teriyaki Sauce is a homemade blend that truly sets this recipe apart. It combines classic elements like soy sauce and minced garlic with the bright, fruity notes of orange or pineapple juice, a touch of honey for sweetness, and rice wine vinegar for a subtle tang. Crucially, it incorporates Bertolli® 100% Pure Olive Oil, which emulsifies the sauce and helps tenderize the chicken. A hint of ground ginger adds a warm, aromatic finish. This marinade does double duty: half is used to tenderize and flavor the chicken, while the other half is reserved for basting during and after grilling, ensuring maximum flavor saturation and a beautiful glaze.
Assembling the Rainbow
Once your chicken has soaked up all that delicious marinade, it’s time to assemble your skewers. This is where the “rainbow” comes to life! We use a vibrant combination of green bell peppers, red bell peppers, sweet pineapple chunks, and sharp red onion. Each ingredient is cut into bite-sized pieces to ensure even cooking and easy threading. Tossing the vegetables and pineapple with a little Bertolli® 100% Pure Olive Oil before skewering helps them cook beautifully on the grill, preventing sticking and promoting a lovely char. The order of ingredients on the skewer can be playful – I love arranging them in a rainbow pattern to make each kabob a visual feast. Red peppers, chicken, pineapple, green peppers, and red onion, then repeat, creates an eye-catching design that makes the meal even more exciting.
Grilling to Perfection
With your skewers assembled, it’s time for the main event: grilling! Preheat your grill to a steady 400°F and remember to brush the grates with extra olive oil to prevent any sticking. Place the kabobs on the hot grill, turning them every 4-5 minutes, until the chicken is thoroughly cooked through and golden brown with appealing char marks. The vegetables should be tender-crisp, and the pineapple lightly caramelized. During the grilling process, and again immediately after removing them from the grill, generously baste the kabobs with the reserved teriyaki sauce. This step is crucial for building layers of flavor and achieving that beautiful glossy finish. Finally, a sprinkle of fresh, finely-chopped cilantro adds a burst of freshness and a touch of color that perfectly complements the rich flavors of the kabobs.
The result is a dish that is not only visually stunning but also incredibly flavorful and satisfying. Each bite offers a delightful balance of savory chicken, sweet pineapple, and crisp vegetables, all coated in that irresistible teriyaki glaze. These kabobs are the epitome of summer dining – colorful, fun, and utterly delicious.
Serving Suggestions & Versatility
These Rainbow Hawaiian Chicken Kabobs are incredibly versatile when it comes to serving. While they are a complete meal on their own, pairing them with a simple side can elevate the dining experience. I particularly love serving them over a bed of fluffy white or brown rice, or even quinoa, to soak up all the delicious extra sauce. For a more adventurous pairing, try them with sesame noodles, which add another layer of Asian-inspired flavor. A fresh, citrusy green salad on the side provides a wonderful contrast with its crispness and bright acidity, cutting through the richness of the teriyaki. Don’t hesitate to get creative with your side dishes; think about grilled corn on the cob, a refreshing cucumber salad, or even a tropical fruit salsa to further enhance the Hawaiian theme.
What if you don’t have access to a grill? No problem at all! These kabobs are just as delicious when roasted in the oven. Simply arrange them on a baking sheet and roast at a similar temperature (around 400°F) until the chicken is cooked through and the vegetables are tender. You might not get the exact smoky char, but the flavors remain fantastic. This adaptability means you can enjoy these vibrant kabobs year-round, regardless of the weather or your cooking equipment.
Consider customizing the vegetables based on what’s in season or your personal preferences. Zucchini, cherry tomatoes, and mushrooms would all make excellent additions or substitutions. If you’re not a fan of chicken, you could easily adapt this recipe for shrimp, firm tofu, or even beef, adjusting cooking times as needed. The teriyaki marinade is truly the star here, capable of transforming a variety of proteins and vegetables into an exciting meal.
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Rainbow Hawaiian Chicken Kabobs
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 6 –8 servings 1x
Description
These Rainbow Hawaiian Chicken Kabobs are marinated and basted in a tasty citrus teriyaki sauce, then grilled to perfection and sprinkled with fresh cilantro. An explosion of flavor and color perfect for summer gatherings!
Ingredients
Scale
For the Rainbow Hawaiian Chicken Kabobs:
- wooden or metal skewers (if using wooden, remember to soak them!)
- 1.5 pounds boneless, skinless chicken breasts, cut into uniform bite-sized pieces
- 1 batch Hawaiian Teriyaki Sauce, prepared and divided (see recipe below)
- 2 large green bell peppers, cored, seeded, and cut into bite-sized squares
- 2 large red bell peppers, cored, seeded, and cut into bite-sized squares
- 1 large fresh pineapple, cored and cut into bite-sized chunks
- 1 large red onion, peeled and cut into sturdy bite-sized pieces
- 2 tablespoons Bertolli® 100% Pure Olive Oil, plus extra for brushing the grill grates
- Kosher salt and freshly ground black pepper, to taste
- (optional: 1/4 teaspoon toasted sesame oil, to mix with reserved basting sauce)
- 1/4 cup finely-chopped fresh cilantro leaves, for garnish
For the Hawaiian Teriyaki Sauce:
- 2 cloves fresh garlic, peeled and finely minced
- 1/3 cup low-sodium soy sauce
- 1/4 cup orange or pineapple juice (for a tropical citrus note)
- 3 tablespoons honey, or maple syrup for a vegan option
- 3 tablespoons Bertolli® 100% Pure Olive Oil
- 3 tablespoons rice wine vinegar
- 1/2 teaspoon ground ginger (freshly grated is even better!)
Instructions
To Prepare the Rainbow Hawaiian Chicken Kabobs:
- Prepare Skewers: If you are using wooden skewers, immerse them in a large pan of water for at least 30 minutes prior to cooking. This prevents them from burning on the grill.
- Marinate Chicken: In a large ziplock bag or a bowl, combine the bite-sized chicken pieces with half of the prepared Hawaiian Teriyaki Sauce. Toss thoroughly until the chicken is evenly coated. Seal the bag or cover the bowl and refrigerate for a minimum of 20 minutes to allow the flavors to meld. For best results and deeper flavor, you can marinate for up to 4 hours.
- Prepare Vegetables & Pineapple: While the chicken marinates, chop your bell peppers, pineapple, and red onion into uniform bite-sized pieces. Place them in a large bowl and drizzle with 2 tablespoons of Bertolli® 100% Pure Olive Oil. Toss gently until all the pieces are lightly coated.
- Assemble Kabobs: Once all your ingredients are prepped, begin threading them onto the soaked wooden or metal skewers. For an attractive presentation, I recommend alternating the ingredients in a “rainbow” sequence: red bell pepper, chicken, pineapple, green bell pepper, red onion, and then repeat. Ensure the pieces are snug but not overly packed to allow for even cooking. Season each assembled skewer lightly with salt and freshly ground black pepper.
- Preheat Grill: Heat your outdoor grill to a medium-high temperature, approximately 400°F (200°C). Once hot, carefully brush the grill grates with extra Bertolli® 100% Pure Olive Oil to prevent sticking.
- Grill Kabobs: Place the assembled skewers on the preheated grill. Cook for 4-5 minutes per side, turning occasionally, until the chicken is opaque throughout and no longer pink in the center, and the vegetables are tender-crisp with beautiful char marks. The pineapple should be nicely caramelized.
- Baste & Serve: In a small bowl, whisk together the reserved (unused) half of the Hawaiian Teriyaki Sauce with the optional 1/4 teaspoon of toasted sesame oil (if using). As soon as you remove the cooked skewers from the grill, generously brush this sauce onto all sides of the kabobs. This adds an extra layer of flavor and a lovely glaze. Finally, sprinkle generously with freshly chopped cilantro and serve immediately.
To Prepare the Hawaiian Teriyaki Sauce:
- Combine Ingredients: In a medium bowl, whisk together all the Hawaiian Teriyaki Sauce ingredients until thoroughly combined and smooth. Remember to divide this sauce into two equal portions before marinating the chicken; one for marinating and one for basting.
There you have it – a recipe that brings together vibrant flavors, healthy ingredients, and the undeniable charm of summer grilling. Stock your pantry with high-quality olive oils like Bertolli® 100% Pure Olive Oil, perfect for all your high-heat cooking needs, and get ready to create some unforgettable culinary memories this season. Enjoy every colorful, juicy bite!
This is a sponsored conversation written by me on behalf of Bertolli®. The opinions and text are all mine. To find more classic summer recipes made better with Bertolli® olive oils, take a moment to look around here. And thanks for continuing to support brands like these who help make this site possible!