Sweet & Sour Chicken Kabobs
Fresh pineapple makes all the difference! I prefer metal skewers but if you use wood they need to be soaked in water for 30 minutes or longer, to keep the wood from burning. The chicken can be marinated in advance for several hours. - Jenny Jones
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Makes: 2 servings
Ingredients:
- 3 Tablespoons olive oil
- 2 Tablespoons pineapple juice (I use canned juice)
- 1 Tablespoon low sodium soy sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon brown sugar
- 1 clove garlic, crushed
- 1/4 teaspoon salt
- About 1/2 pound chicken breast cut in 1-inch chunks
- About 12 pieces of FRESH pineapple cut in 1-inch chunks
- 1/2 of a red pepper - cut in bite size pieces
- 1/2 of a green pepper - cut in bite size pieces
- 1/4 of a small red onion - separate layers in bite size pieces
Marinade:
Skewers:
Instructions:
- Preheat oven to 450° F.
- Combine marinade ingredients in a plastic bag.
- Add chicken pieces to marinade. Set aside or refrigerate if you marinate more than 30 min.
- Line a large baking sheet with foil including the edges. This is for cleanup only. Place parchment paper on top of the foil.
- Prepare vegetables and add to marinating chicken. Toss well.
- Place chicken, veggies & pineapple on a large plate for easier handling.
- Thread onto skewers and sprinkle with salt and pepper.
- Place on baking sheet. Bake for 25 minutes - no need to turn over. (I serve these with jasmine rice)