Sweet and Sour Chinese Chicken and Pineapple Kabobs have pineapple, onion, and red pepper for sweet, savory, tangy, and salty flavors. Easy 30-minute dinner!
Get ready for a symphony of flavors and texture because this recipe has got it all! My Sweet and Sour Chinese Chicken and Pineapple Kabobs with onion and red pepper are an easy 30-Minute Dinner main dish.
This recipe is inspired by Chinese Sweet and Sour Chicken stir fry with chunks of pineapple. The chicken is marinated in a simple Sweet and Sour marinade so that they get the most amazing sweet and savory grill flavor. The pineapple when grilled, intensifies into this deep flavor, that is still sweet, but somehow also savory from the grill and the caramelization of the natural sugars. The onion and red pepper round out the flavors and textures. The remaining sweet and sour sauce is drizzled over top for the final glazed touch. It’s party time for your taste buds!
This is a fun recipe for Summer grilling parties, 4th of July, or just family weeknight dinner! Add it to Meal Planning International Wednesday!
What to Serve on the Side?
Oh, but that’s not all, my friends. You could simply make white rice with this, but in just a couple minutes more, you could have so much more. I highly recommend serving these Chinese Pineapple Chicken recipe on top of the most flavorful herb-i-licious Green Rice. Make sure to check out this recipe which comes together in minutes. Basil, chives, and spinach are blended with a touch of sour cream and mixed with fluffy white rice. The herbs pair perfectly with the kabobs.
Pineapple is Delicious and Healthy!
Ever since getting certified in Nutrition and Healthy Living, I look at the benefits that each food provides. You probably knew that pineapple is a great source of vitamin C. However, did you know that they also provide antioxidants and the enzyme bromelain, that can aid with digestion, boost immunity, and act as an anti-inflammatory?
That’s right, read more about the health benefits and then go get yourself some pineapple! You can add any of the extra to a delicious Zippy Pineapple Salsa with Avocado!
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
Simple Ingredients and Substitutes
- Chicken Breasts, boneless skinless – You could also use boneless skinless chicken thighs.
- Sweet Chili Sauce – If you do not have this on hand, you can substitute with brown sugar or honey with ½ teaspoon red pepper flakes. You can also use ½ cup pineapple juice mixed with 2 teaspoons of cornstarch to thicken it when you cook it.
- Sesame Oil – Sesame oil is really such a distinct flavor that it’s hard to replace. If you don’t this, you can just skip it.
- Soy Sauce – If you don’t have soy sauce, you could use teriyaki, but then I would cut back on the sweet chili sauce as Teriyaki is already sweet.
- Rice Wine Vinegar – You can also use White Wine Vinegar or Apple Cider vinegar.
- Fresh Garlic Cloves – Fresh is best when it comes to garlic. The great thing in this recipe is that you just need to peel it. The food processor does the rest. But you can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it! You can also substitute in dried garlic flakes or garlic powder.
- Fresh Pineapple – You will get the best value from purchasing a whole pineapple and then cutting it yourself. That said, you can also use pre-cut pineapple chunks. Last resort, you can use canned, but make sure to buy the rings and then stack the rings 2-3 at a time and cut in chunks so they can be skewered. You can also leave them as rings and grill them separately on a small grilling rack.
- Red Bell Pepper – I love red bell pepper for keeping in the sweet theme. However, you can also use green bell pepper or other veggies, such as zucchini chunks or whole button mushrooms.
- Yellow Onion – Grilled onion gets a little charred and a little caramelized for so much flavor. You can substitute with more peppers or other veggies.
Simple Equipment for Chicken Pineapple Kabobs
For kabobs, you do need skewers. I like metal ones vs. wood so that you don’t have to worry about them burning up. You also can wash and reuse metal ones. Flat skewers are also great so that the food doesn’t spin around. You can grill it on one side, then flip the skewer and the food flips too vs. rolls. Finally, LONG skewers are best. Look for 14″ or longer so that whether you want to grill a little or a lot of food, you have the space on the skewer. Here are some skewers that I really like!
I also like to use a large sheet pan (I use a 17×11) to place the skewers as I build them.
Oh, I also like to cut my raw chicken with kitchen shears, but you can also just cut with a knife. And mincing garlic is made super easy with a Garlic Press.
Prep-Ahead Steps for Chicken Kabobs
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
Cut the chicken breasts into 2-inch cubes. You want to get at least 16 pieces (4 per skewer). Place them into a storage bag or container.
Make the Sweet and Sour sauce/marinade by mixing together in a bowl, the sweet chili sauce, soy sauce, sesame oil, vinegar, salt, and pepper.
Then pour ONLY HALF of this over the chicken and stir to combine. Save the other half of the sauce for serving. Seal the bag or container and set aside until ready to skewer.
Cut the onion, the red pepper, and pineapple into chunks that can be skewered.
Skewer the veggies, pineapple, and chicken alternating. You want 4 chicken cubes per skewer.
Cook Chinese Chicken and Pineapple Kabobs
Preheat the grill to high heat. Place the kabobs on the grill.
The chicken needs about 6 minutes per side to cook completely through to 165 F degrees internal temp. After 6 minutes, flip the kabobs over.
While the kabobs are cooking, pour the remaining sweet and sour sauce into a small sauce pot or pan over medium heat and bring to a simmer. Pour into a serving bowl.
Drizzle the Sweet and Sour over the cooked kabobs and enjoy!
ENJOY! 😍 Carrie
Chicken and Pineapple Kabobs FAQs
Yes, you can create the skewers and store them in the fridge if you are able to seal them in plastic wrap to prevent air. You can do this 2-3 days in advance if sealed tight.
You can swap the chicken for beef cubes if you prefer. I like to use petite beef filets or beef tenderloin cut into cubes for kabobs. Preheat your grill to high. These don’t take much time at all to cook to medium. Place on the grill for about 4-5 minutes, then flip the skewers over and grill the other side for another 4-5 minutes. (4 minutes on each side will get you to a medium-rare and 5 minutes to a medium.) Check out my Quick Garlic Steak Kabobs with Creamy Cilantro Sauce recipe too!
To make these kabobs vegetarian, you will need to swap out the chicken. You can use whole white button mushrooms or zucchini chunks in their place. Another option is to use Extra Firm Tofu, just be sure that you have a small-hole grill below it when grilling in case it breaks and falls off. You can use a metal cooling rack for example.
Check out the web story for this Chicken and Pineapple Kabob Recipe!
Chinese Chicken and Pineapple Kabobs {Sweet and Sour}
Ingredients
Chicken
- 1.5 lb Chicken Breasts, skinless, boneless (about 3 breasts)
- ½ cup Sweet Chili Sauce
- 2 teaspoon Sesame Oil
- 2 tablespoon Soy Sauce
- 1 tablespoon Rice Wine or White Wine Vinegar
- 1 clove Garlic, minced
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
Other Ingredients
- ½ Pineapple
- 1 Red Bell Pepper
- 1 Onion
Instructions
Prep Ahead Steps
- Cut the chicken breasts into 2-inch cubes. You want to get at least 16 pieces (4 per skewer). Place them into a storage bag or container.
- Make the Sweet and Sour sauce/marinade by mixing together in a bowl, the sweet chili sauce, soy sauce, sesame oil, vinegar, salt, and pepper. Then pour ONLY HALF of this over the chicken and stir to combine. Save the other half of the sauce for serving. Seal the bag or container and set aside until ready to skewer.
- Cut the onion, the red pepper, and pineapple into chunks that can be skewered.
- Skewer the veggies, pineapple, and chicken alternating. You want 4 chicken cubes per skewer.
Cook your Kabobs
- Preheat the grill to high heat. Place the kabobs on the grill.
- The chicken needs about 6 minutes per side to cook completely through to 165 F degrees internal temp. After 6 minutes, flip the kabobs over.
- While the kabobs are cooking, pour the remaining sweet and sour sauce into a small saucepan and bring to a simmer. Pour into a serving bowl.
- Drizzle the Sweet and Sour over the cooked kabobs and enjoy!
Notes
-
Can I make the skewers ahead?
Yes, you can create the skewers and store them in the fridge if you are able to seal them in plastic wrap to prevent air. You can do this 2-3 days in advance if sealed tight. -
Can I make these kabobs with beef?
You can swap the chicken for beef cubes if you prefer. I like to use petite beef filets or beef tenderloin cut into cubes for kabobs. Preheat your grill to high. These don’t take much time at all to cook to medium. Place on the grill for about 4-5 minutes, then flip the skewers over and grill the other side for another 4-5 minutes. (4 minutes on each side will get you to a medium-rare and 5 minutes to a medium.) Check out my Quick Garlic Steak Kabobs with Creamy Cilantro Sauce recipe too! -
Can I make these Kabobs Vegetarian?
To make these kabobs vegetarian, you will need to swap out the chicken. You can use whole white button mushrooms or zucchini chunks in their place. Another option is to use Extra Firm Tofu, just be sure that you have a small-hole grill below it when grilling in case it breaks and falls off. You can use a metal cooling rack for example.
mimi rippee says
What a great idea! Basically sweet and sour chicken, but on skewers! Brilliant!
Esmé Slabbert says
A M A Z I N G, Love it. Pinned it
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Esmé Slabbert says
Chicken kebabs/kebobs – the best of best
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