Since the weather’s been warmer we’ve been grilling a lot – rain or shine. After such a cold, snowy winter it seems like such a novelty to be making dinner on the grill.
I’ve had these kabobs bookmarked since last summer and wish I had gotten around to making them sooner – they’re great! We’ve done sweet and sour chicken in our wok before but the tenderness of the grill makes these especially good.
Sweet and Sour Chicken Kabobs
(from Eat at Home)
For the kabobs:
1 lb. boneless chicken breasts, cut in bite-sized pieces
2 T. sugar
3 T. soy sauce
1 clove garlic, crushed or minced
1 green pepper, cut into chunks
1 onion, cut into chunks
1 can pineapple chunks, drained and juice reserved
For the dipping sauce:
Juice from the can of pineapple
3 T. vinegar
3 T. brown sugar
2 T. soy sauce
1 T. cornstarch
Place the bite-sized chicken pieces in a bowl. Mix the sugar, soy sauce and garlic together and pour over the chicken, stirring to coat. Refrigerate for 30 minutes to several hours. (Mine marinated for about 8 and they came out fantastic.)
Thread the meat, veggies and pineapple onto the skewers. Grill over medium heat, turning frequently. Cook until the chicken is done. It shouldn’t take more than 15 minutes.
While the kabobs are grilling, mix the ingredients for the dipping sauce in a small saucepan. Bring it to a boil to thicken a bit. Serve with the kabobs and steamed rice.