Fresh Markets

Hawaiian BBQ

20 minutes
Serves 4
Available from July 20 - July 26
$25

Meal Includes:

This meal features our teriyaki-marinated chicken or shrimp ready to eat in less than 20 minutes ready to eat in less than 20 minutes. Serve this tangy entrée with our tropical kabobs and a deli side.

  • CHOOSE ONE: Boneless Chicken Thighs (1.5 lb) or Raw Peeled & Deveined Shrimp (1 lb, 51-60 per lb)

  • GET ONE: The Fresh Market Truly Hawaiian Teriyaki Sauce (12 fl oz)

  • GET ONE: Tropical Veggie Kabobs (32 oz)

  • CHOOSE ONE: Macaroni or Potato Salad (16 oz)

  • GET ONE: King’s Hawaiian Rolls (4 ct)

Our Favorite Way To Serve It Up

In this week’s Little Big Meal, enjoy our teriyaki-marinated chicken or shrimp ready to eat in less than 20 minutes. Serve this tangy entree with our tropical kabobs and our creamy potato salad or macaroni salad. Scroll down for step by step instructions on how to create this delicious dinner at home.

Ingredients

  • 1 c The Fresh Market Truly Hawaiian Teriyaki Sauce, divided
  • 1.5 lb boneless chicken thighs or 1 lb peeled & deveined shrimp
  • 32 oz tropical kabobs
  • 2 tbsp olive oil*
  • Kosher salt and freshly ground black pepper*

Directions

COOKTIME 20 minutesSERVINGS Serves 4

Marinate the chicken thighs or shrimp in 3/4 cup teriyaki sauce for at least 10 minutes, up to 1 hour for shrimp or overnight for chicken.

Drizzle or brush olive oil over kabobs and season with salt and pepper to taste.

GRILL (preferred method): Preheat grill to medium-high.

Chicken: Remove the meat from the marinade and place on the grill along with the kabobs, basting with additional teriyaki sauce as desired. Grill for 4-6 minutes per side until chicken is cooked through (or internal temperature registers 165°F) and vegetables are tender.

Shrimp: Cut a large sheet of foil, about 18 inches long. Place the marinated shrimp on the center of one half of the foil. Fold foil packet crosswise to completely cover, and seal the edges closed tightly. Place foil packet on grill along with kabobs. Grill until shrimp is just cooked through (or internal temperature registers 145°F) and kabobs are lightly charred, about 6-8 minutes, turning foil packet over halfway through.

Let the foil packet sit for 1-2 minutes before opening. Remove meat and kabobs from grill and serve with macaroni salad or potato salad and King’s Hawaiian Rolls.

OVEN: Preheat to 400°F. Remove the meat from the marinade and place on a foil-lined baking sheet and brush with more marinade. Place the kabobs on a separate baking sheet.

Chicken: Place both baking sheets in the oven and bake for 8 minutes. Baste the meat with more marinade, turn it over, and baste again. Bake meat and kabobs an additional 5-10 minutes until chicken is cooked through (or internal temperature registers 165°F) and veggies are tender.

Shrimp: Place veggie kabobs in the oven and bake for 10 minutes, then add the shrimp to the oven along with the kabobs and continue baking 6-8 minutes until shrimp is just cooked through (or internal temperature registers 145°F), basting once during cooking if desired.

Serve with macaroni salad or potato salad and King’s Hawaiian Rolls.

*Product not included with Little Big Meal