A couple of weeks ago, all I was craving was Chinese food (and I’m not even pregnant).
And I didn’t want to make it myself- I wanted real take-out Chinese food (well, American Chinese food) in the cute take-out boxes, so I sent my husband to the local Chinese place and he game home with a HUGE box full of all kinds of entrees, egg rolls, wontons, and lo mein.
It was incredibly delicious, but I felt pretty full from all the deep-fried food.
My husband and I were talking about how we could make Chinese food a little lighter; all the flavor without all the fat.
We marinated the chicken in sweet and sour sauce (my favorite!) and the end result was incredible! This meal was definitely a home run.
Tender and flavorful chicken with peppers, onions, and pineapple all grilled together.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 4-5 skinless, boneless chicken breasts, cut into bite-size pieces
- 1 red bell pepper, cut into bite-size pieces
- 1 green bell pepper, cut into bite-size pieces
- 1 pineapple, cut into bite-size pieces
- 1 medium onion, cut into bite-size pieces
- 1 (10 oz) bottle sweet and sour sauce
- Place bite-size chicken pieces in a large resealable bag. Pour 3/4 of the sauce on top of the chicken and close bag (save the rest of the sauce for basting while grilling). Put chicken in the fridge and let marinate for at least 3 hours (up to 24 hours- the longer you let it marinate, the more flavorful the chicken will be).
- After chicken is finished marinating, thread chicken, peppers, pineapple, and onion onto skewers. If using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent them from burning while grilling.
- Once all the chicken and peppers are threaded on skewers, discard bag with marinade. Place skewers on grill over medium heat and cook until chicken is completely cooked through and vegetables are tender, turning a couple times to make sure each side is cooked. Baste as needed (with a basting brush) with remaining sweet and sour sauce that you set aside.