My oldest daughter loves sweet and sour chicken. She suggested I do a kabob version, which turned out to be a great idea!
I marinated the chicken and then skewered it with green peppers, onions and pineapple. A sweet and sour dipping sauce made it extra delicious and fun.
It does take a few minutes to get everything threaded on the skewers, but it’s worth the effort. Also, be sure to soak the skewers if you are using bamboo so that you don’t turn them into mini torches.
Here’s what you’ll need:
- 1 1/2 – 3 lbs boneless chicken breasts, cut in bite-sized pieces (see note below)
- 2 Tbs. sugar
- 3 Tbs. soy sauce
- 1 clove garlic, crushed or minced
- 1 green pepper, cut into chunks
- 1 onion, cut into chunks
- 1 can pineapple chunks, drained and juice reserved
For the dipping sauce:
- juice from the can of pineapple
- 3 Tbs. vinegar
- 3 Tbs. brown sugar
- 2 Tbs. soy sauce
- 1 Tbs. cornstarch
*I used 2 packs of chicken like you see in the photo. It was nearly 3 lbs. of chicken. That made enough for my family of 6 plus leftovers for 3 or 4 people the next day. I made some skewers with chicken only. If you make less chicken, you can still use the same amount of dipping sauce. More sauce is always good.
Place the bite-sized chicken pieces in a bowl. Mix the sugar, soy sauce and garlic together and pour over the chicken, stirring to coat. Refrigerate for 30 minutes to several hours.
Thread the meat, veggies and pineapple onto the skewers. Grill over medium heat, turning frequently. Cook until the chicken is done. It shouldn’t take more than 15 minutes.
While the kabobs are grilling, mix the ingredients for the dipping sauce in a small saucepan. Bring it to a boil to thicken a bit. Serve with the kabobs and steamed rice.
This is the first time I’d ever made kabobs. The kids thought they were a lot of fun.
Do you grill kabobs? What are your favorite things to skewer and grill?