Memorial Day Weekend: Hawaiian Style


Hawaiian Chicken Kebabs, recipe provided below (adapted from Cooking Classy)


  • 1/3 cup ketchup
  • 1/3 cup packed dark brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup canned pineapple juice
  • 4 Tbsp olive oil, divided, plus more for brushing grill
  • 1 1/2 Tbsp rice vinegar
  • 4 garlic cloves, minced (4 tsp)
  • 1 Tbsp minced ginger
  • 1/2 tsp sesame oil
  • Salt and freshly ground black pepper
  • 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
  • 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
  • 1 1/2 large green peppers, diced into 1 1/4-inch pieces
  • 1 large red onion, diced into 1 1/4-inch pieces


  • In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 - 2 hours (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
  • Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.

Chunky Guacamole, recipe provided below (adapted from Gimme Some Oven)


  • 3 large ripe avocados, peeled, pitted, and diced
  • 1 large jalapeño, stemmed, seeded and finely-diced
  • half a medium red onion, peeled and diced
  • juice of 1 lime (about 2 Tablespoons)
  • 1 cup diced tomatoes (such as cherry, grape, or roma tomatoes)
  • 2/3 cup chopped fresh cilantro, loosely packed
  • 1/2 teaspoon kosher salt, or more to taste
  • 1/4 teaspoon ground cumin


  • Add the avocados, jalapeño, red onion, lime juice, tomatoes, and cilantro to a large bowl.  Sprinkle evenly with salt and cumin.
  • Using two spoons, toss the guacamole until it is evenly combined.  Taste and season with extra salt if needed.  (I usually like mine more salty.)
  • Serve immediately with chips for dipping.



Grilled Steak Kabobs with Hawaiian Pineapples and Peppers, recipe provided below (adapted from Soy Vay)



  • Cut the steak into 1½ inch cubes and place it in a shallow dish or resealable plastic container.
  • Pour the Island Teriyaki sauce over top and turn until evenly coated.
  • Cover and marinate in the fridge for 3½ hours.
  • When the meat is ready, discard any leftover marinade.
  • Soak the wooden skewers in water while prepping (for at least 30 minutes)
  • Chop the peppers and red onion into large squares.
  • Cut the pineapple into 1½ inch wedges.
  • Combine in a large mixing bowl and toss with olive oil and season to taste with salt and pepper.
  • Prepare a charcoal grill for direct cooking over medium-high heat.
  • Thread the beef, fruit, and vegetables onto skewers.
  • Cook the kebabs on the grill, turning occasionally, until veggies are tender and the beef has reached an internal temperature of 145ºF.
  • Baste with extra Island Teriyaki sauce.
  • Serve immediately.