Sweet & Sour Chicken Kebabs

Add a little Asian flare to your grilling this summer with these Sweet & Sour Chicken Kebabs.

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!

Sweet & Sour Chicken Kebabs

Sydney @ Tastefully Frugal

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Prep Time 4 hrs 5 mins

Cook Time 10 mins

Total Time 4 hrs 15 mins

Servings 4

Ingredients

  

• 2 chicken breasts sliced into 1" pieces
• Pineapple sliced into 1" squares
• Red Pepper cut into 1" squares
• Onions cut into 1" squares

Marinade/Sauce

• 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

Instructions

 

Marinade

• 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.

Kebabs

• 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.

Are you going to be using the grill a bunch this summer? 

I’m excited to join 50 bloggers for The Great Blogger BBQ! Check out these other delicious grillin’ recipes! 

Appetizers

Korean BBQ Tofu Sliders with Kimchi Slaw by Hello Little Home
Corn, Black Bean, and Feta Dip by Lizzy is Dizzy
Crab, Bacon & Guacamole Crostinis by That Square Plate

Cocktails and Drinks

Blackberry Gin Slush by The Speckled Palate
Homemade Lemonade by Winstead Wandering
Blood Orange Mocktail by Body Rebooted
Fleur Collins Cocktail by Hungry Girl por Vida
Fourth of July Sparkler by Mixplorology
Black Stripe Cold Rum Cocktail by Honey and Birch
Fresh Watermelon Mojito by Twin Stripe
Mint Hibiscus Lemonade by The Little Epicurean
Wine Slushy by Living Well Kitchen
Basil Gin Lemonade by Glisten and Grace

Entrées

Salt Plate Shrimp by The Mexitalian
Jamaican Jerk Chicken Burgers by Simple and Savory
Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina
Memphis Style Pulled Pork by Two Places at Once
Balsamic & Honey Chicken Skewers with Strawberry-Kiwi Salsa by No Spoon Necessary
Amazing Basic Spice Rub for Grilling by An Oregon Cottage
Mediterranean Chicken Kebabs by PasadenaDaisy
Smoked Porchetta Pork Loin by Tasty Ever After
Pressure Cooker Pulled Pork by Appeasing a Food Geek
Peach Barbecue Sauce by The Beach House Kitchen
Tuna Stuffed Sweet Peppers by SugarLoveSpices
Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce by Feed Me Phoebe
Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
Sweet & Sour Chicken Kebabs by Tastefully Frugal

Side Dishes

Caprese Pasta Salad by Club Narwhal
Cranberry Almond Broccoli Salad by Two Sisters Kitchens
Coconut Milk Mac & Cheese by A Little Gathering
Cherry Quinoa Salad by Food Lovin Family
Cheddar, Corn and Bacon Potato Salad by Family Food on the Table
Lemon Rocket Pasta Salad by Lauren Caris Cooks
Green Goddess Potato Salad by Love & Flour
Red White & Blue Watergate Salad by A Joyfully Mad Kitchen
Zesty Potato Skewers by Pamela Salzman
Quinoa Tabouli by A Fork’s Tale

Desserts

Banana Pudding Ice Cream Cake by Feast + West
Strawberry Beer Floats by bethcakes
Cherry Cheesecake Dessert by The Little Blonde Baker
Light Berry Angel Food Cake by The Creative Bite
Lemon Cream Tarts with Berries by Girl Heart Food
Fresh Strawberry Muffins by Spiced
Lemon Pie Sundae by Flavours & Frosting
Strawberry Lemon Shortcakes by Dash of Herbs
Grasshopper Pie by 2 Cookin’ Mamas
Berry Mango Smoothie Pops by HÄLSA Nutrition
Mixed Berry Vanilla Bean Cake by Cake ‘n Knife
No Churn Cookies and Cream Strawberry Ice Cream by The Secret Ingredient Is
Coconut Blueberry & Vodka Ice Pops by Nik Snacks
Strawberry Key Lime Margarita Greek Yogurt Ice Pops by Beer Girl Cooks
Cherry & Rhubarb Tart by Crepes of Wrath