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.
Serves: 6
Tender and flavorful chicken with peppers, onions, and pineapple all grilled together.
3 hr, 10 Prep Time
10 minCook Time
3 hr, 20 Total Time
Save RecipeIngredients
- 5 boneless skinless chicken breasts
- 1 1/4 cups sweet and sour sauce (divided)
- 1 red bell pepper (chopped into bite sized pieces)
- 1 green bell pepper (cut into bite sized pieces)
- 1 pineapple (cut into bite sized pieces)
- 1 onion (cubed pieces)
Instructions
- Cut chicken into bite-size 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 remaining sweet and sour sauce that you set aside.
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