Grilled Sweet and Sour Chicken
Fire up your grill for a taste of tropical-inspired perfection with this Grilled Sweet and Sour Chicken recipe! Juicy, marinated chicken breasts are infused with a tangy blend of pineapple juice, soy sauce, honey, and ginger, then caramelized to perfection with a glossy homemade sweet and sour glaze. Accompanied by charred, smoky bell peppers and succulent pineapple chunks, this vibrant dish is a symphony of sweet, tangy, and savory flavors in every bite. Perfect for summer barbecues or a quick weeknight dinner, this recipe is ready in just 35 minutes (plus marinating time) and serves 4. Serve it over rice or enjoy it solo for a fresh, colorful meal that feels just as indulgent as it does healthy. Keywords: grilled sweet and sour chicken, BBQ recipes, summer grilling, pineapple chicken, quick dinner ideas, healthy chicken recipes.
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken breasts
- 1 cup pineapple juice
- 0.25 cup soy sauce
- 0.25 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 2 cloves minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
- 3 pieces bell peppers (assorted colors)
- 1.5 cups pineapple chunks
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium bowl, whisk together pineapple juice, soy sauce, honey, rice vinegar, ketchup, minced garlic, and grated ginger to create the marinade.
Place the chicken breasts into a large resealable plastic bag or shallow dish, and pour half of the marinade over the chicken to coat. Reserve the other half of the marinade for later use. Seal the bag or cover the dish and refrigerate for at least 2 hours (or overnight for best results).
Preheat the grill to medium-high heat (about 400°F).
While the grill heats, prepare the sweet and sour glaze by combining the reserved marinade with cornstarch and water in a small saucepan over medium heat. Cook, whisking constantly, until the glaze thickens, about 3 to 5 minutes. Remove from heat and set aside.
Slice the bell peppers into large chunks and toss them with the pineapple chunks, vegetable oil, salt, and black pepper in a bowl. Thread the vegetables and pineapple onto skewers if desired.
Remove the chicken from the marinade and pat it dry with paper towels. Discard the used marinade.
Lightly oil the grill grates and place the chicken on the grill. Cook for about 6 to 7 minutes on each side, or until the internal temperature reaches 165°F.
While the chicken cooks, grill the bell peppers and pineapple until slightly charred, about 3 to 5 minutes, turning occasionally.
Brush the chicken and vegetables with the sweet and sour glaze during the last few minutes of grilling.
Remove the chicken and vegetables from the grill and let the chicken rest for 5 minutes.
Serve the grilled chicken with the charred vegetables and pineapple, drizzling with any remaining glaze. Enjoy!
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 960 mg | 42% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 37.7 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 674 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
