Sweet and Sour Chicken Skewers
Get ready to take your backyard grilling game to the next level with these irresistible Sweet and Sour Chicken Skewers! Tender chunks of marinated chicken are paired with vibrant red and green bell peppers and sweet, juicy pineapple for the perfect blend of savory, tangy, and fruity flavors. The homemade sweet and sour sauce, made with soy sauce, rice vinegar, ketchup, and a touch of ginger, doubles as a marinade and a glossy glaze, ensuring each skewer is packed with mouthwatering flavor. Quick to prepare and a breeze to cook, these skewers are perfect for summer barbecues or weeknight dinners. Serve them hot off the grill with extra sauce for dipping, and watch them disappear in no time!
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken breasts
- 1 large Red bell pepper
- 1 large Green bell pepper
- 200 g Pineapple chunks (fresh or canned)
- 60 ml Soy sauce
- 45 ml Rice vinegar
- 60 ml Ketchup
- 2 tbsp Brown sugar
- 2 cloves Garlic, minced
- 1 tsp Ginger, minced or grated
- 1 tbsp Cornstarch
- 2 tbsp Water
- 1 tbsp Olive oil
- 8 pieces Skewers (soaked in water if using wooden skewers)
Instructions
Cut the chicken breasts into bite-sized cubes, approximately 1-inch pieces, and set aside.
Chop the red and green bell peppers into similarly sized 1-inch squares and drain the pineapple chunks if using canned pineapple.
In a medium bowl, whisk together the soy sauce, rice vinegar, ketchup, brown sugar, garlic, and ginger to prepare the sweet and sour marinade.
Reserve 1/4 cup of the marinade for basting and dipping, then place the remaining marinade in a large zip-top bag or bowl. Add the chicken pieces, toss to coat, and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
Preheat your grill or grill pan to medium heat and lightly brush with olive oil to prevent sticking.
Thread the chicken pieces onto the skewers, alternating with bell pepper squares and pineapple chunks, and leaving a small gap between each piece to ensure even cooking.
In a small bowl, mix the cornstarch with water to create a slurry. Heat the reserved marinade in a small saucepan over low heat, then stir in the cornstarch mixture. Cook for 1-2 minutes until the sauce thickens and becomes glossy. Remove from heat and set aside for basting.
Grill the skewers for about 12-15 minutes, turning frequently and basting with the thickened sweet and sour sauce. Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C).
Remove the skewers from the grill and let them rest for a couple of minutes. Serve warm with any remaining sweet and sour sauce on the side for dipping.
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 57.7 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2404 mg | 51% | |
*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.
