A couple of weeks ago, all I was craving was Chinese food.
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.
Related Recipe: Try our EASY Slow Cooker Sweet and Sour Chicken Recipe!
Grilled Sweet and Sour Chicken Kabobs
- 6 boneless skinless chicken breasts cut into bite sized pieces
- 1 ¼ cups sweet and sour sauce divided
- 1 red bell pepper cut into bite sized pieces
- 1 green bell pepper cut into bite sized pieces
- 1 fresh pineapple cut into bite sized pieces
- 1 onion cut into bite sized pieces
- Place cut chicken in a large resealable bag.
- Pour 1 cup sweet and sour sauce on top of the chicken and seal bag (save the rest of the sauce for basting while grilling).
- Put chicken in the fridge and let marinate for at least 3 hours (or up to 24 hours).
- If using bamboo skewers, soak them in water for at least 20 minutes before using to prevent burning.
- After chicken is finished marinating, thread chicken, peppers, pineapple, and onion onto skewers.
- After all the chicken, peppers and onions 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.