Are you a fan of cooking on the grill? Me, if it was up to me, I would grill seven nights a week. Some weeks we have but if it’s windy (or snowy) outside making it out to the grill sometimes just doesn’t happen. I’m not only excited for the warmer weather and longer days that summer brings but also for the endless opportunities to grill!
I’m about half way through my pregnancy and the cravings have really started to kick in. Especially when I see ads on TV or flyers in the mail for tasty food. If you follow me over on Instagram you probably saw a few weeks ago I got a plate full of goodies from my sweet friend Zula. She owns a Thai restaurant and she is the best cook I know! Included were egg rolls, crab rangoon and pot stickers. She also included the tastiest dipping sauce and I knew it would be perfect for kebabs.
With her permission, I made a batch of her sweet chili sauce and used it to marinade the chicken overnight. Then I cut up some peppers, onions and pineapple and layered them on skewers. I’ve used bamboo skewers before and I’ve always had issues with them splitting and falling apart, even if I soak them before. I found a twelve pack of these metal skewers on Amazon and I love them. They go through the toughest meats and veggies with ease and are super easy to clean.
But enough about the skewers, how about the food! Oh my goodness these were so good. The marinade and sauce are the perfect balance of sweet and spicy and the mix of textures between the chicken, veggies and pineapple made each bite exciting! One thing I love about serving kebabs to kids (or a large group) is that you can pick and choose what you like and don’t like. I thought my boys were going to only eat the pineapple and chicken but they actually ate all their peppers first; they love the sauce too!
- 2 chicken breasts, sliced into 1" pieces
- Pineapple, sliced into 1" squares
- Red Pepper, cut into 1" squares
- Onions, cut into 1" squares
- 1 1/4 cup water
- 2 cups white sugar
- 1/2 cup brown sugar
- 1/2 bottle Sweet Chili Sauce (I used Frank's)
- 3/4 cup vinegar
- Add all ingredients except vinegar into a pot and bring to a boil over medium high heat.
- Remove from heat and stir in vinegar.
- Reserve 1/2 cup and pour remaining on top of chicken pieces.
- Let marinade for at least 4 hours but overnight is best.
- Heat grill to 400F
- Layer chicken, onion, pepper and pineapple on to skewers.
- Brush on sauce and put on grill.
- Grill on one side for 5 minutes, brush sauce on top and flip.
- Grill for 5 minutes.
- Remove from grill and brush remaining sauce on.