Quick and Tasty Hawaiian Chicken Kebabs That Everyone Will Love

Hawaiian Chicken Kebabs aren’t just a meal—they’re a tropical escape on a stick. At Recipes Tasteful, our journey started with the mission to bring everyday home cooks the kind of meals that light up the table and feed both the body and soul. Our founder’s passion began on the islands of Oahu, where grilled pineapple, sweet marinades, and sizzling chicken skewers were more than street food—they were moments of celebration. That’s why these Grilled Hawaiian-Style Chicken Skewers are close to our hearts, and now, they’re about to be a staple on your grill.

Whether you’re prepping for a backyard cookout or craving a weeknight dinner with flair, these Hawaiian Chicken Kabobs bring bold, balanced flavors with every bite. Juicy chicken breast pieces are marinated in a rich blend of soy sauce, pineapple juice, brown sugar, and garlic, then grilled alongside charred pineapple and bell peppers. The combination of sweet, savory, and smoky flavors is nothing short of magical.

In this article, you’ll learn everything you need to perfect this summer favorite—what cut of chicken works best, why pineapple plays a starring role, the ideal marinade formula, and expert grilling tips. We’ll also explore what to serve with your kabobs and how to keep leftovers tasting just as good. Plus, we’ll answer common questions like “Do you marinate pineapple for kabobs?” and “Which chicken cut is best?”

So grab your skewers—we’re diving into a world of color, flavor, and island-inspired deliciousness.

The Tropical Magic of Hawaiian Chicken Kebabs

Why Hawaiian Chicken Kabobs Are a Grilling Season Favorite

When it comes to warm-weather cooking, Hawaiian Chicken Kebabs consistently steal the spotlight. These colorful skewers are more than just food—they’re an experience. Packed with juicy marinated chicken, sweet caramelized pineapple, and vibrant bell peppers, they bring the spirit of island life right to your backyard grill.

So, what makes these Grilled Hawaiian-Style Chicken Skewers so beloved? For starters, they’re easy to prepare, cook quickly, and look like something out of a tropical vacation photo. Whether you’re hosting a backyard cookout, meal prepping for the week, or impressing guests, these kabobs offer the perfect mix of simplicity and flair.

Another reason they shine is the unbeatable flavor profile. Grilled chicken on its own is delicious, but when it’s soaked in a tangy-sweet Hawaiian marinade and cooked alongside smoky pineapple chunks, the result is pure magic. Each bite delivers layers of juicy, savory, and slightly charred sweetness that feel both comforting and exotic.

Versatility is also a huge plus. You can easily customize Hawaiian Chicken Kabobs to suit your flavor preferences—go spicy, sticky, or garlicky. You can even swap the veggies, try different fruit, or serve them with rice or noodles. It’s this flexibility, combined with the stunning presentation and unforgettable taste, that makes them a go-to grilling dish for so many home cooks.

What Gives Hawaiian Chicken Skewers Their Island-Style Flavor

The real magic of Hawaiian Chicken Kebabs lies in their flavor fusion. Inspired by traditional Hawaiian plate lunches and Asian-Pacific BBQ culture, these skewers strike a beautiful balance of sweet, salty, tangy, and umami.

At the heart of the flavor is the marinade. It’s a rich, tropical blend made with pineapple juice, soy sauce, dark brown sugar, garlic, and ginger. These ingredients work together to infuse the chicken with bold taste while tenderizing it to juicy perfection. When grilled, the sugars in the marinade caramelize, creating a sticky glaze that clings to the meat and veggies, adding depth and richness with every bite.

Pineapple isn’t just for sweetness—it adds brightness and acidity that cuts through the richness of the meat. Fresh cubed pineapple chars beautifully on the grill, releasing juices that enhance the overall flavor. Combined with sesame oil and a splash of rice vinegar, the result is a marinade that screams island-style BBQ in all the best ways.

These Grilled Hawaiian-Style Chicken Skewers are the kind of meal that surprises you—not just with flavor, but with how simple it is to bring the taste of Hawaii home. It’s not just about throwing meat on sticks; it’s about capturing a vibe, a season, and a sense of celebration in every skewer.

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Table of Contents

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Key Ingredients for Grilled Hawaiian-Style Chicken Skewers

Breaking Down the Marinade: What Makes It So Flavorful

The flavor punch in these Grilled Hawaiian-Style Chicken Skewers comes down to one thing: the marinade. It’s the heart of the dish and the secret to achieving that sweet, savory, tangy profile that defines authentic Hawaiian Chicken Kabobs.

Here’s a breakdown of the star ingredients and what they bring to the party:

Ingredient	Purpose in the Marinade
Ketchup	Adds body and a sweet tomato base for a rich glaze
Dark Brown Sugar	Deep sweetness and helps with caramelization on the grill
Low-Sodium Soy Sauce	Provides salty umami flavor while keeping sodium levels in check
Pineapple Juice	Infuses tropical sweetness and natural acidity for tenderizing the chicken
Olive Oil (divided)	Moistens the marinade and prevents sticking on the grill
Rice Vinegar	Adds a gentle tang to brighten up the flavors
Garlic (minced)	Aromatic depth and classic savory bite
Fresh Ginger (minced)	Warm spice and subtle heat, balancing the sweetness
Sesame Oil	Nutty aroma and traditional Asian-inspired flavor
Salt & Pepper	Enhances and balances all the other flavors

This marinade doesn’t just flavor the chicken—it tenderizes it, too. The combination of pineapple juice and vinegar breaks down proteins for a melt-in-your-mouth result. And once that marinated chicken hits the grill, the sugars from the brown sugar and ketchup caramelize into a glossy coating that’s irresistible.

You’ll want to reserve some marinade before adding the chicken so you can brush it over the skewers while grilling. This creates a layered flavor effect that elevates the dish beyond your average barbecue chicken.

Choosing the Right Chicken Cut for Perfect Kabobs

When it comes to Hawaiian Chicken Kebabs, the cut of chicken you choose can make or break the final result. While some recipes use chicken thighs, we recommend using boneless, skinless chicken breast for this specific style. Here’s why:

• Chicken breast holds its shape well when cubed, making it ideal for threading onto skewers
• It soaks up the marinade quickly and evenly
• Its lean texture pairs beautifully with the sweetness of pineapple and vegetables
• It cooks quickly on the grill without becoming too greasy

That said, if you prefer a slightly richer flavor, you can substitute with boneless chicken thighs. Just keep in mind that they may require a slightly longer grilling time and will result in a juicier—but fattier—kabob.

For this recipe, we use 1¾ lbs of chicken breast, chopped into uniform 1¼-inch cubes. Keeping the size consistent ensures even cooking and prevents dryness—especially important when grilling on skewers.

Here’s a quick guide comparing the two popular cuts:

Chicken Cut	Flavor	Texture	Grilling Time
Boneless Chicken Breast	Mild, clean	Lean, firm	Faster (8–10 mins)
Boneless Chicken Thigh	Rich, more intense	Juicy, soft	Slightly longer

In short, if you want that perfect bite-sized piece of marinated, grilled goodness with a clean finish, stick with chicken breast for your Hawaiian Chicken Kabobs.

How to Marinate for Maximum Flavor

How Long to Marinate Hawaiian Chicken Kabobs Safely

Marinating is the secret weapon behind every flavorful bite of Hawaiian Chicken Kebabs. The right amount of time lets the sweet, savory, and tangy notes seep deep into the meat—but go too far, and you risk mushy chicken or overcured pineapple.

For Grilled Hawaiian-Style Chicken Skewers, the ideal marination time is:

• Minimum: 30 minutes (for a quick flavor coat)
• Recommended: 1 hour (as used in our recipe)
• Maximum: 4–6 hours (if prepping earlier in the day)

Because our marinade contains pineapple juice and vinegar, both of which are acidic, it’s best not to exceed 6 hours. These acids begin to break down the chicken’s proteins, which can make the meat overly soft and alter the texture.

Quick tip: Always marinate in a non-reactive container like a glass bowl or a resealable plastic bag, and be sure to keep it refrigerated.

Also, set aside ½ cup of marinade before it touches the raw chicken. You’ll use this reserved portion to brush over the kabobs during grilling to layer even more flavor.

Marination Time	Flavor Depth	Texture Impact
30 mins	Light surface flavor	Slightly tender
1 hour	Ideal balance	Juicy, flavorful, holds shape
4+ hours	Strong flavor, juicy	May start to get too soft

Should You Marinate Pineapple?

This is one of the most common questions about Hawaiian Chicken Kabobs, and the answer is: No, you don’t need to marinate the pineapple—and in most cases, you shouldn’t.

Here’s why:

• Pineapple is naturally juicy and sweet, and grilling brings out its sugars beautifully on its own.
• Marinating it, especially in acidic mixtures, can break it down too much and make it mushy.
• When over-marinated, pineapple becomes watery and loses its firm bite—ruining that caramelized edge we all love.

Instead, here’s what to do:

1. Toss pineapple chunks lightly in olive oil (about 1–2 tbsp) before grilling.
2. Sprinkle a bit of salt and pepper if you want to enhance contrast.
3. Thread onto skewers fresh, right next to the chicken and veggies, so it absorbs flavor as it cooks.

The natural sugars in fresh pineapple will caramelize on the grill, balancing the savory chicken beautifully without needing a marinade bath.

So while the chicken gets a full soak, the pineapple just needs a touch of oil and fire to shine in these Grilled Hawaiian-Style Chicken Skewers.

How to Assemble and Grill Hawaiian Chicken Kabobs

The Right Way to Thread Kabobs for Even Cooking

Building the perfect Hawaiian Chicken Kabob is more than just skewering random pieces of meat and fruit—it’s about balance, consistency, and smart placement. A well-assembled skewer not only looks beautiful but also cooks evenly, giving you maximum flavor in every bite.

Here’s how to do it right:

1. Use Soaked Wooden Skewers or Metal Skewers
   • If you’re using wooden skewers, soak them in water for at least 30–60 minutes before grilling. This prevents burning.
   • Metal skewers are reusable and don’t burn—but they heat up, so use tongs when flipping.
2. Cut Ingredients to Uniform Sizes
   • Keep all pieces around 1¼ inches thick, whether it’s chicken, pineapple, or veggies.
   • Uniform sizes help everything cook evenly and finish at the same time.
3. Alternate Ingredients for Visual Appeal and Flavor Layering
   • Start with a piece of red onion, followed by chicken, then bell pepper, then pineapple. Repeat until the skewer is full.
   • This rotation adds a balance of sweetness, savory depth, and charred texture.
4. Don’t Overcrowd the Skewers
   • Leave a small gap between ingredients to allow heat to circulate and ensure even cooking.
   • Overcrowding can result in undercooked centers or uneven grill marks.

Grilling Techniques for Juicy, Evenly Cooked Chicken

With your Grilled Hawaiian-Style Chicken Skewers assembled, it’s time to hit the grill. This is where the marinade magic meets smoky heat—and where timing, temperature, and brushing technique matter most.

Follow these pro grilling steps:

1. Preheat Your Grill to Medium Heat (About 400°F / 200°C)
   • A hot grill ensures a nice sear and helps prevent the chicken from sticking.
   • Use olive oil to brush the grill grates just before adding skewers.
2. Place Skewers on the Grill with the Flat Side Down
   • Arrange them so that the chicken makes contact with the hottest part of the grill first.
   • Close the lid for the first 5 minutes.
3. Brush with Reserved Marinade
   • After 5 minutes, brush the tops of the kabobs with half the reserved marinade.
   • Flip the skewers and brush the other side with the remaining marinade. This step builds a sticky, flavorful glaze.
4. Grill 4–5 More Minutes Until Chicken Hits 165°F
   • Use an instant-read thermometer to check doneness. Chicken is safe and juicy at 165°F (75°C).
   • Total cooking time should be 9–10 minutes, depending on thickness.
5. Let Them Rest Before Serving
   • Once off the grill, let the skewers rest for 2–3 minutes. This helps the juices redistribute and locks in flavor.

Grilling Step	Details
Preheat Grill	400°F for searing and caramelization
Grill Time	5 minutes per side, 9–10 minutes total
Internal Temp Goal	165°F in the thickest part of the chicken
Brushing Technique	Use reserved marinade after flipping
Rest Time	2–3 minutes after grilling

Proper grilling is what transforms these skewers from good to unforgettable. With the marinade caramelizing and the pineapple turning golden, Hawaiian Chicken Kabobs become the highlight of any summer table.

Delicious Variations of Hawaiian Chicken Kabobs

Crockpot Hawaiian Chicken Breast Version (4 Ingredients)

If you’re short on time—or the weather isn’t grill-friendly—you can still enjoy the tropical flavors of Hawaiian Chicken Kebabs using a slow cooker. This version simplifies everything into a 4-ingredient dump-and-go recipe, delivering similar sweet-and-savory results without firing up the grill.

Here are the 4 essential ingredients:

1. Boneless, Skinless Chicken Breasts – Roughly 1.5 to 2 pounds, cut into chunks or left whole
2. Canned Pineapple Chunks with Juice – Adds both sweetness and acidity
3. Barbecue Sauce – A smoky-sweet base to mimic the grilled glaze
4. Low-Sodium Soy Sauce – For that signature umami Hawaiian flavor

Instructions:

1. Place the chicken in the crockpot.
2. Pour the pineapple chunks with juice over the top.
3. Add BBQ sauce and soy sauce, then stir everything to coat.
4. Cook on low for 4–6 hours or high for 2.5–3 hours until the chicken is tender.

This version doesn’t require threading or marinating—perfect for meal prep or busy weeknights. While it won’t have the same charred texture as Grilled Hawaiian-Style Chicken Skewers, the flavor is warm, bold, and incredibly satisfying.

Sweet and Spicy Glaze Options to Try

One of the best parts of working with Hawaiian Chicken Kabobs is how customizable they are. You can easily switch things up by tweaking the glaze or adding heat to balance the sweetness.

Here are a few tasty ideas:

1. Honey Sriracha Glaze

• Add 2 tablespoons of honey and 1 tablespoon of sriracha to the marinade for a bold, sticky-sweet finish.

2. Pineapple Teriyaki Glaze

• Mix extra pineapple juice with teriyaki sauce and a touch of cornstarch. Simmer to thicken, then brush over grilled kabobs.

3. Spicy Mango BBQ Sauce

• Blend ripe mango with BBQ sauce and red chili flakes. A fruity kick with heat that complements grilled chicken beautifully.

4. Garlic Lime Marinade

• Replace pineapple juice with lime juice for a zesty citrus twist, and load up on garlic for depth.

You can also switch up the vegetables:

• Try zucchini, mushrooms, or cherry tomatoes for variety
• Use red and orange bell peppers for a sweeter flavor profile
• Add a sprinkle of toasted sesame seeds or fresh chopped cilantro before serving for extra flair

These small changes can give your Hawaiian Chicken Kabobs a whole new personality every time you make them.

Best Side Dishes to Serve with Hawaiian Chicken Skewers

When you’re serving Hawaiian Chicken Kabobs, what you pair with them matters just as much as the marinade. The smoky-sweet flavor of Grilled Hawaiian-Style Chicken Skewers deserves bold, vibrant sides that either complement or contrast the tropical elements. Whether you’re setting up for a summer cookout or a laid-back weeknight dinner, these perfect pairings elevate the meal into a full-flavored island-inspired feast.

Tropical Sides That Celebrate Island Flavor

The best thing about tropical sides is that they match the energy of the skewers—fresh, colorful, and packed with flavor. These dishes bring out the sweetness of the pineapple and highlight the savory notes of the chicken marinade.

1. Coconut Rice

This simple yet luxurious rice dish is the ultimate sidekick for Hawaiian Chicken Kebabs. The mild sweetness of coconut milk balances the tangy glaze on the chicken and makes every bite taste like summer.

Quick Tip: Swap half the water with coconut milk when cooking jasmine rice. Add a pinch of salt and garnish with fresh cilantro or lime zest for brightness.

2. Mango-Cucumber Salad

Crisp, cool, and a little tangy, this side dish is like a palate cleanser that keeps your taste buds excited. Diced mango, cucumber, red onion, lime juice, and chopped mint or cilantro come together for a salad that screams tropical freshness.

3. Grilled Pineapple Spears

You already have pineapple on the skewers, but grilling extra slices brings out even more of that caramelized sweetness. It’s an easy, crowd-pleasing side that’s naturally in sync with Grilled Hawaiian-Style Chicken Skewers.

4. Hawaiian Macaroni Salad

A local island BBQ classic, this creamy, tangy pasta salad adds richness to the plate. The mellow flavor contrasts beautifully with the sweetness of the kabobs, creating perfect balance.

Classic BBQ Sides That Never Go Out of Style

Not every side needs to come from the islands. Some classic American barbecue dishes pair surprisingly well with Hawaiian Chicken Kabobs, especially when you add small twists like fruit, herbs, or tropical seasonings.

1. Sweet Cornbread

Fluffy and slightly sweet, cornbread is a great way to mop up extra marinade and glaze. Serve warm with a little butter for a comforting, down-home addition to your island BBQ spread.

2. Creamy Potato Salad

Cold, creamy, and rich—potato salad offers a cooling contrast to the heat and spices of the grilled skewers. Add diced pickles or a touch of Dijon mustard for a tangy twist.

3. Char-Grilled Veggies

Seasonal vegetables like zucchini, mushrooms, and bell peppers taste amazing when grilled and drizzled with olive oil and sea salt. They add a smoky depth that ties in beautifully with the flavors of Hawaiian Chicken Kebabs.

4. Pineapple Baked Beans

This sweet-savory hybrid mixes smoky baked beans with pineapple chunks for a tropical upgrade to a picnic classic. It’s hearty, flavorful, and totally on theme.

Side-by-Side Comparison: Tropical vs Classic

Tropical BBQ Sides	Traditional BBQ Sides
Coconut Rice	Sweet Cornbread
Mango-Cucumber Salad	Creamy Potato Salad
Grilled Pineapple Spears	Grilled Seasonal Vegetables
Hawaiian Macaroni Salad	Pineapple Baked Beans

No matter which route you choose—tropical, traditional, or a mix of both—your Hawaiian Chicken Kabobs will shine. These sides complete the meal without competing with the stars of the show: the marinated, caramelized chicken and pineapple skewers that steal every bite.

Common Mistakes When Grilling Chicken Kabobs

Why Your Chicken Might Be Dry or Chewy

One of the most frustrating things that can happen when making Hawaiian Chicken Kebabs is ending up with dry, rubbery chicken. These skewers should be juicy, tender, and packed with flavor—not a stringy mess.

Here are the most common causes and how to fix them:

1. Overcooking the Chicken

Chicken breast dries out quickly if left on the grill too long. Since kabobs cook fast over high heat, it’s easy to go from juicy to overdone in under a minute.

Fix it: Always use an instant-read thermometer and pull the chicken off the grill the moment it reaches 165°F (75°C).

2. Inconsistent Chicken Sizes

If your chicken cubes vary in size, smaller pieces will cook faster and dry out before the larger ones are done.

Fix it: Cut chicken into uniform 1¼-inch cubes to ensure even cooking from edge to edge.

3. Skipping the Resting Time

Removing kabobs from the grill and serving immediately might seem harmless, but it causes the juices to escape, leading to dry meat.

Fix it: Let the grilled skewers rest for 2–3 minutes under foil to lock in moisture.

4. Using High Heat Without Oil

Direct flames and no oil? That’s a recipe for sticking and tearing. Chicken chunks can lose their beautiful sear and juiciness if they rip apart on the grates.

Fix it: Brush your grill grates with olive oil before adding skewers to prevent sticking.

Mistakes to Avoid With Marinade and Pineapple

Even if your chicken is juicy, other parts of the kabob can fall short—especially the pineapple and glaze.

1. Marinating Pineapple Too Long

(Tied to FAQ from Part 3)
As discussed earlier, pineapple doesn’t need marinating. Soaking it in acidic marinade breaks it down, resulting in mushy fruit with no bite.

Fix it: Toss pineapple lightly in olive oil and thread it fresh onto the skewers.

2. Using All the Marinade for Raw Chicken

Many home cooks forget to save marinade for brushing, using the entire batch to soak raw chicken.

Fix it: Always reserve ½ cup of marinade before adding chicken to use as a glaze during grilling.

3. Not Flipping the Skewers Properly

Leaving skewers untouched can lead to uneven cooking—burnt on one side, undercooked on the other.

Fix it: Flip the skewers halfway through grilling and brush marinade on both sides for a caramelized finish.

4. Threading Too Tightly

Crowding the skewers prevents proper airflow and causes steaming rather than grilling.

Fix it: Leave small gaps between ingredients to allow for heat circulation and even char.

Avoiding these common pitfalls will ensure your Hawaiian Chicken Kabobs are juicy, flavorful, and picture-perfect every single time.

How to Store and Reheat Hawaiian Chicken Kabobs

Storing in the Fridge and Freezer

You’ve grilled a big batch of flavorful Hawaiian Chicken Kebabs, and now you’ve got leftovers. Great news—these skewers store beautifully, and you can enjoy them again with very little effort. But like any grilled dish, how you store them makes a big difference.

Here’s how to do it right:

Refrigerator Storage

• Remove the chicken, pineapple, and vegetables from the skewers (this helps with stacking and airflow).
• Place the pieces in an airtight container and refrigerate within 2 hours of grilling.
• Stored properly, Hawaiian Chicken Kabobs will last up to 4 days in the fridge.

Freezer Storage

Want to save a few servings for later? Freezing is totally doable.

• Again, remove ingredients from the skewers and allow them to cool completely.
• Portion into freezer-safe zip-top bags or airtight containers.
• Label and date them. For best flavor, use within 2 months.
• To prevent freezer burn, press out excess air from the bags.

Pro Tip: If freezing cooked skewers, wrap each portion in foil before bagging to help them retain moisture during thawing.

The Best Ways to Reheat Without Drying Out

The last thing you want is to ruin your beautifully marinated chicken by reheating it improperly. Here’s how to reheat your Grilled Hawaiian-Style Chicken Skewers the right way—without drying out the meat or turning the pineapple soggy.

1. Skillet Reheat (Best Option)

• Heat a non-stick skillet over medium heat and add a splash of olive oil.
• Sauté chicken, veggies, and pineapple for 4–5 minutes, stirring occasionally.
• Add a tablespoon of water or pineapple juice to refresh the glaze.

2. Oven Reheat

• Preheat to 350°F (175°C).
• Place the kabob ingredients on a baking tray lined with foil or parchment.
• Cover loosely with foil to prevent drying.
• Bake for 10–12 minutes or until heated through.

3. Microwave Reheat (Fastest)

• Not ideal for texture but works in a pinch.
• Place ingredients on a microwave-safe plate.
• Cover with a damp paper towel and heat in 30-second bursts until warm.

Reheat Method	Texture	Time	Best For
Skillet	Juicy and flavorful	5–6 minutes	Maintaining glaze texture
Oven	Moist and even	10–12 mins	Large portions
Microwave	Soft, less crisp	1–2 mins	Speed and convenience

Avoid reheating multiple times. Only warm up what you’ll eat in one sitting to preserve texture and safety.

Properly stored and reheated, your Hawaiian Chicken Kabobs will be just as mouthwatering the second time around—perfect for lunch, quick dinners, or meal-prep bowls.

Conclusion – Why Hawaiian Chicken Kabobs Deserve a Spot on Your Grill

A Flavorful Go-To for Any Occasion

When it comes to combining convenience, visual appeal, and incredible flavor, Hawaiian Chicken Kabobs truly deliver. With their juicy grilled chicken, sweet pineapple, and savory island-style glaze, these skewers aren’t just a meal—they’re a crowd-pleasing experience.

Whether you’re firing up the grill for a weekend cookout, prepping weeknight dinners, or bringing something new to the potluck table, Grilled Hawaiian-Style Chicken Skewers are always a good idea. They’re easy to prepare, cook quickly, and can be adapted in endless ways to suit your taste preferences.

From experimenting with spicy glazes to pairing with tropical sides or making a slow-cooker version for busy nights, there’s no shortage of ways to enjoy these vibrant, versatile skewers. And the best part? Every bite carries that irresistible mix of sweet, smoky, and savory flavors that keeps people coming back for more.

Keep These Tips in Your Back Pocket

To make sure every batch is your best yet, remember the essentials:

• Use uniform cubes of boneless chicken breast for even cooking
• Marinate for at least an hour—but don’t go overboard
• Keep pineapple out of the marinade and just toss it in oil
• Save some marinade for basting on the grill
• Grill at medium heat and don’t forget to let the kabobs rest after cooking
• Mix and match your side dishes for a complete, satisfying meal
• Store leftovers properly, and reheat with care for second-day perfection

Whether it’s your first time trying this recipe or it’s already part of your family’s summer rotation, Hawaiian Chicken Kabobs offer the kind of flavor-packed simplicity that every home cook loves. Now that you’ve got the know-how and the inspiration, it’s time to skewer, grill, and enjoy!

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