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?
Thanks — now I know what I can do with some of the sale chicken I stocked up on last week!
We just made kabobs last week. My hubby is not eating meat right now so I made two skewers for him with just veggies and fruit. . I used green, red, and yellow peppers, onion, nectarine, dried apricot & apple. On my two skewers I added chunks of steak. No sauce to dip in though.
Kabobs are one of my new favorites. I usually do some marinated chicken, onions and if we have them bell pepper.
Chels R. says
That looks delicious! I love kabobing!! I have a feeling my daughters will love this meal idea!
I’m going to have to make this – yummy!
I do love kabobs! This one looks terrific!
I did a post about your blog. Come take a peek if you have time. 🙂
Wow, my mouth is watering just from the picture! Looks amazing! I wouldn’t have thought to add pineapple. I’ve never grilled it; does it hold its texture or do the sugars caramelize and congeal it a little?
Brittany, the pineapple held its texture pretty good. Kind of like when you cook it on the stove top in a sweet and sour dish or have it on a pizza.
Thanks so much for the recipe, it was great! I made it last night and the whole family loved it. Even my little picky eater liked it. He actually had a second kabob. Oh, and he had never tried pineapple before, and now he is a big fan!
What did you marinate your chicken in before hand?
I marinated it in the sugar, soy sauce and garlic listed in the first set of ingredients.