bbq recipe roundup

Courtney Takabayashi
Michelle Liu
June 13, 2024

These backyard BBQ recipes are so good, you’ll want to make them year-round!

These kabobs are perfect for cutting your kitchen time by marinating ahead. You can even assemble them the night before so all you have to do is throw them on the grill! 


  • 1 lb. medium or large shrimp, unpeeled, deveined (thawed if frozen)
  • 2 large summer squash, cut into large cubes
  • 2 red onion, sliced into large wedges
  • 1 pint cherry tomatoes
  • 3 bell peppers, cut into chunks
  • Kabob skewers (if wooden, soak in water for 30 minutes to prevent burning)
  • Cooking spray


  • ½ cup olive oil
  • Juice of 2 lemons
  • 1 Tbsp. dried oregano
  • 1 Tbsp. chopped garlic
  • Salt and pepper to taste

Place shrimp in gallon size plastic freezer bag. Whisk together marinade ingredients in small bowl and add to shrimp. Refrigerate bag at least 4 hours or overnight.

After marinating, skewer shrimp and vegetables alternately on wooden kabob sticks, 2-3 shrimp per skewer.

Spray grill rack with cooking spray and grill kabobs until shrimp are pink on outside and opaque in center, about four minutes per side.

You might not think grilling and lettuce go together, but this simple salad is a cinch to make and has a tasty summer flavor.


  • 2 hearts of romaine
  • 2 Tbsp. shaved parmesan cheese
  • ¼ cup croutons


  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 Tbsp. chopped garlic
  • 2 Tbsp. non-fat plain Greek yogurt

Slice romaine hearts lengthwise, in half. Place halved hearts flat side down on a pre-heated grill sprayed with cooking oil. Grill 4 minutes, or until char marks appear.

Whisk first three dressing ingredients together in a small bowl, then whisk in Greek yogurt until incorporated and creamy. Drizzle over plated romaine hearts. Sprinkle with parmesan cheese and croutons.

Ripe bananas aren’t just for banana bread anymore! Freeze and throw them in the blender for this frozen treat that no one will believe is low calorie! A toppings bar will be a hit with the kids.


  • 3 bananas, peeled, chunked, frozen

Additional topping suggestions: Nuts, chocolate chips, sprinkles, sliced strawberries, fresh mint

Place frozen bananas in blender, pulse until they combine into a creamy consistency. Add toppings and serve immediately for a soft-serve taste, or put in the freezer for an hour for firmer texture.

Whether they’re making an appetizer or entrée, adults and keiki will enjoy customizing their single-serving nachos!


  • Cooking spray
  • Tortilla chips
  • Shredded cheese
  • Seasoned ground beef (cook ahead of time) or chicken, pork, or tofu
  • Black beans
  • Corn
  • Tomatoes, diced
  • Olives
  • Onions, diced
  • Salsa
  • Guacamole (optional)
  • Sour cream (optional)

Cut aluminum foil into sections 12 to 18 inches long. Spray with cooking spray and put some tortilla chips in the center, allowing them to overlap.

Starting with cheese, add desired toppings. Fold the edges of the foil tightly to make a packet. Place on the grill or in a cast iron skillet over the campfire.

Cook 8 to 10 minutes. Remove from heat and allow to cool slightly. Be careful, it could still be hot.

The Hawaii Ulu Cooperative is on a mission to make it easier for more people to eat more ulu, kalo, uala, and palaai (breadfruit, taro, sweet potato, and pumpkin, respectively). The farmer-owned co-op collects these staple crops and minimally processes them, packages and freezes them, and distributes them in “recipe-ready” packages to grocers statewide.

“Pulehu ulu is probably my favorite way to enjoy breadfruit,” says Kenta Nemoto, the co-op’s marketing manager. “It's so soft and doughy when done right, like the inside of a malasada.”

Properly cooked pulehu ulu will form a charred, black shell. But not to worry ... peel the skin off to reveal fragrant, starchy flesh with a rich flavor and gooey consistency.


  • 1 firm, mature ulu

Prepare a campfire, bonfire, or large grill (without the grate) with wood and charcoal. Place the whole fruit in the fire for 50 minutes, turning every 5-10 minutes to ensure even roasting. Remove ulu from the fire and let rest 10 minutes. Peel off the charred skin while the ulu is hot or warm.

Serve pulehu ulu with a simple citrus-based or coconut milk sauce or mash it into paiai. Or mix it with chopped onion, minced garlic, and fresh herbs, form into patties and brown in a skillet.

Discover more ulu
Check out some of our other ulu recipes for healthy and easy meal ideas.

eat pono’s ulu fries
Fries made with ulu are easy to make, delicious, and a healthier alternative to potatoes. Candes and Poet Gentry of Eat Pono share their recipe for ulu fries and discuss the history of breadfruit in Hawaii as well as its versatility.

ke anuenue ulu salad
If you’re a fan of potato or macaroni salad, you’ll enjoy this colorful version made with ulu.

skillet ulu
Looking for an easy yet scrumptious side dish that isn’t made of rice or potatoes? Then try this recipe for skillet ulu.

ulu chowder
Chowder is a comfort food enjoyed throughout the world. Here’s a local spin on corn chowder, which substitutes ulu for potatoes.

ulu hummus
Pairing ulu with protein-packed hummus makes for a balanced, plant-based dish. Best of all, it’s easy to make! Dip your favorite veggies like carrots, celery, or cucumbers for a filling and healthy meal.

ulu mash
This recipe is a tasty alternative to mashed potatoes. The ulu comes out so creamy and delicious, you won’t even miss the potatoes.

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