Sweet and Sour Chicken Kabobs with Pineapple

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Spoon drizzling Sweet and Sour sauce over Chicken Kabobs with pineapple, onion, and red pepper on a pan.

Get ready for a symphony of flavors and texture because this recipe has got it all!  My Sweet and Sour Chicken Kabobs with pineapple, onion, and red pepper are sweet, savory, tangy, and salty.  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!

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 Chicken Kabobs 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.

Sweet and Sour sauce over Chicken Kabobs with pineapple, onion, and red pepper over Green Rice with basil, chives, and spinach.

Did you know how healthy Pineapple is?

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!

Spoon drizzling Sweet and Sour sauce over Chicken Kabobs with pineapple, onion, and red pepper over Green Rice with basil, chives, and spinach.

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. 

EQUIPMENT NEEDED

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 FOR YOUR 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.Raw Chicken breast kabob pieces on a plate for Sweet and Sour sauce Chicken Kabobs with pineapple, onion, and red pepper.

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.

Sweet and Sour sauce with whisk in bowl for Sweet and Sour sauce Chicken Kabobs with pineapple, onion, and red 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.

Raw Chicken breast kabob pieces marinating in large storage bag for Sweet and Sour sauce Chicken Kabobs with pineapple, onion, and red pepper.

Cut the onion, the red pepper, and pineapple into chunks that can be skewered.

cubed pineapple and cut red pepper and onion with skewers for Sweet and Sour sauce Chicken Kabobs with pineapple, onion, and red pepper.

Skewer the veggies, pineapple, and chicken alternating. You want 4 chicken cubes per skewer.

Raw Sweet and Sour Chicken Kabobs with pineapple, onion, and red pepper on aluminum foil covered pan.

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.

COOK YOUR CHICKEN KABOBS

Preheat the grill to high heat. Place the kabobs on the grill.

Raw Sweet and Sour Chicken Kabobs with pineapple, onion, and red pepper on gas 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.

Flipping over Sweet and Sour Chicken Kabobs with pineapple, onion, and red pepper on gas grill..

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.

Sweet and sour sauce in a small pot on stove for Sweet and Sour sauce Chicken Kabobs with pineapple, onion, and red pepper.

Drizzle the Sweet and Sour over the cooked kabobs and enjoy!

Spoon drizzling Sweet and Sour sauce over Chicken Kabobs with pineapple, onion, and red pepper on a pan.

ENJOY!  😍 Carrie

Sweet and Sour Chicken Kabobs with pineapple, onion, and red pepper on a pan.

Sweet and Sour Chicken Kabobs with Pineapple

Sweet and Sour Chicken Kabobs have pineapple, onion, and red pepper for sweet, savory, tangy, and salty flavors.  Chicken is marinated in a Sweet and Sour marinade so that when it's grilled, it gets the most amazing sweet and savory grill flavor.  The grilled pineapple 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 with a bit of fresh crunch. #chickenkabobs #grilledchicken #hawaiianchicken #sweetandsourchicken #pineapple

Course Main Course
Cuisine Chinese
Keyword chicken, kabobs, sweet and sour
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 829 kcal
Author Carrie Tyler

Ingredients

Chicken

  • 1.5 lb Chicken Breasts, skinless, boneless (about 3 breasts)
  • 1/2 cup Sweet Chili Sauce
  • 2 tsp Sesame Oil
  • 2 tbsp Soy Sauce
  • 1 tbsp Rice Wine or White Wine Vinegar
  • 1 clove Garlic, minced
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper

Other Ingredients

  • 1/2 Pineapple
  • 1 Red Bell Pepper
  • 1 Onion

Instructions

Prep Ahead Steps

  1. 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.

  2. 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.

  3. Cut the onion, the red pepper, and pineapple into chunks that can be skewered.

  4. Skewer the veggies, pineapple, and chicken alternating. You want 4 chicken cubes per skewer.

Cook your Kabobs

  1. Preheat the grill to high heat. Place the kabobs on the grill.

  2. 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.

  3. 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.

  4. Drizzle the Sweet and Sour over the cooked kabobs and enjoy!

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