kabobs

Sweet and Sour Chicken Kabobs with Pineapple

~ Carrie Tyler ~ 1 Comment
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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, onion, and red pepper on a pan.
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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!

Quick Garlic Steak Kabobs with Creamy Cilantro Sauce

~ Carrie Tyler ~ 1 Comment
Jump to Recipe

Nothin’ says Summer to me more than grilling a good kabob!  The fantastic aroma of a smoky bbq fills the entire neighborhood and makes your mouth water.  These Garlic Steak Kabobs with a Creamy Cilantro Sauce are my favorite Summer family dinner.  Beef filet is cut into chunks and then marinated with a delicious garlicy sauce.  Skewered and grilled with onion and red pepper, they are tender, flavorful, and utterly mouthwatering.  Then, drizzle with or dip into a cool and bright Creamy Cilantro Sauce for the perfect bite!

Kabobs are Great for Meal Prep!

Kabobs are also such an easy Meal Prep idea because you can prep them entirely ahead and then simply grill them when you’re ready to eat!  You can also make a double recipe to have leftovers of this delicious meat and then slice for steak sandwiches, a quick stir fry, or add to a mushroom sauce over pasta!  Want more ideas for making food once and getting two dinners out of it?  Click here to get 30 Leftover Protein Dinner Ideas!

Cilantro Cream sauce in bowl with spoon for Garlic Steak Kabobs. Lime, garlic, and cilantro on counter. #beefkabobs #steakkabobs

Cilantro – love it or replace it  

Ok, I know that cilantro can be polarizing.  Not everyone love it.  In fact, I spent most of life absolutely hating it.  But then somewhere in my early 30’s, I took a turn.  Today, I truly love it!!  Can’t get enough of it!  If you’re on the fence, please give it a try in this recipe.

If you know it’s not for you, you can certainly swap it for a combination of parsley and dill or basil.

Here are some of the other recipes that Cilantro really brings a delicious impact to:

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!

For the cilantro sauce, my go-to mini food processor was perfect for the job.

PREP-AHEAD FOR YOUR GARLIC STEAK KABOBS

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you can prepare in the day(s) ahead! (See full recipe below)

For this recipe, you can marinade the beef, cut the red pepper and onion, and make the Creamy Cilantro Sauce.

Cut red pepper for Garlic Steak Kabobs. #beefkabobs #steakkabobs

Cut onion for Garlic Steak Kabobs. #beefkabobs #steakkabobs

For the Cilantro sauce, all of the ingredients go right into a food processor.  Blend until smooth and store in the fridge. 

Adding sour cream to cilantro sauce ingredients in food processor for Garlic Steak Kabobs. #beefkabobs #steakkabobs

Zesting lime into cilantro sauce ingredients in food processor for Garlic Steak Kabobs. #beefkabobs #steakkabobs

Squeezing lime into cilantro sauce ingredients in food processor for Garlic Steak Kabobs. #beefkabobs #steakkabobs

Cilantro sauce in food processor for Garlic Steak Kabobs. #beefkabobs #steakkabobs

What is the best meat for kabobs? 

I love so many different types of kabobs!  Chicken, shrimp, swordfish, and so many veggies are fantastic grilled on a kabob.  The key is to make sure that whatever goes on a skewer is firm enough to stay on as it cooks. 

For beef kabobs, you want to ensure you have a tender cut.  I recommend Petite Beef Filet. It’s one of the most tender cuts without the most expensive price tag. The Petite Filet comes from the shoulder and is so incredibly tender. It tastes very similar to filet mignon, but is much less expensive.

Petit Beef Filets for Garlic Steak Kabobs. #beefkabobs #steakkabobs

You can either buy the pre-cut beef for kabobs or cut your own into 2 inch cubes.

Then mince the garlic and add it plus the olive oil, seasonings, Worcestershire Sauce, and water to the beef in a storage bag or container.  Rub the marinade around the meat and then store in the fridge until ready to skewer and grill.

Ingredients in bowls for marinade for Garlic Steak Kabobs. #beefkabobs #steakkabobs

Raw beef cubes in bag with marinade for Garlic Steak Kabobs. #beefkabobs #steakkabobs

What Other Vegetables Can be Added? 

One of the great things about skewers is that you can grill foods that are normally too small or fragile to grill, as they may slip through the grill into the fire.  However, when placing food on a skewer, you want to make sure that all food on one skewer has the same cooking time.  If you place zucchini on these beef skewers, they may turn to complete mush by the time the beef is done.  I really only find that peppers and onions hold up to the beef on the same skewer.

Other veggies that you should put on a separate skewer are zucchini or yellow squash chunks, whole button mushrooms, whole brussels sprouts, Corn chunks.

Finally, veggies that DO NOT do well on a skewer are any with a high water content or extremely long cooking times.  Examples are tomatoes and carrots.  

SKEWER & COOK YOUR GARLIC STEAK KABOBS 

When you’re ready to grill, I think it’s helpful to split the ingredients into the # of skewers I plan to make. So, if I am making 4 skewers, then split the beef cubes into 4 equal portions. Same for the onion and the red pepper. This way you don’t end up with one skewer with very little.

Separate portions of beef, onion and red pepper for Garlic Steak Kabobs. #beefkabobs #steakkabobs

To make the skewers, simply alternate the red pepper, a couple layers of the onion, then the beef. Repeat until you use up the portioned out ingredients for that skewer. If you want, you can brush additional oil on the skewers, but since you had oil in the marinade, I find that I don’t need any additional for the onion and red pepper.

Tip: A safe way to skewer tougher veggies is to place them on a hard surface and then push the skewer down through them.

Putting skewer through onion and red pepper for Garlic Steak Kabobs. #beefkabobs #steakkabobs

Putting skewer through beef, onion and red pepper for Garlic Steak Kabobs. #beefkabobs #steakkabobs

Putting skewer through onion and red pepper for Garlic Steak Kabobs. #beefkabobs #steakkabobs

Raw Garlic Steak Kabobs with red pepper and onion on a pan. #beefkabobs #steakkabobs

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.)

Garlic Steak Kabobs with red pepper and onion on a grill. #beefkabobs #steakkabobs

Garlic Steak Kabobs with red pepper and onion on a sheet pan! #beefkabobs #steakkabobs

On the side, you can serve rice, quinoa, potatoes or Roasted Garlic Cauliflower Mash! 

Add the cilantro sauce and enjoy!  😍 Carrie

Garlic Steak Kabobs with red pepper and onion on plate with quinoa. Creamy Cilantro Sauce drizzled on top! #beefkabobs #steakkabobs
Garlic Steak Kabobs with red pepper and onion on platter with a Creamy Cilantro Sauce! #beefkabobs #steakkabobs
5 from 1 vote
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Garlic Steak Kabobs with Creamy Cilantro Sauce

These Garlic Steak Kabobs with a Creamy Cilantro Sauce are my favorite Summer family dinner.  Beef filet is cut into chunks and then marinated with a delicious garlicy sauce.  Skewered and grilled with onion and red pepper, they are tender, flavorful, and utterly mouthwatering.  Then, drizzle with or dip into a cool and bright Creamy Cilantro Sauce for the perfect bite! #beefkabobs #steakkabobs #kabobideas #summerfood #grillingrecipes

Course Main Course
Cuisine American
Keyword Beef, beef kabobs, cilantro, filet mignon, grilling, kabobs, steak
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

Steak Marinade

  • 1 lb Beef Cubes for Skewers or Petit Beef filets
  • 3 cloves Garlic
  • 1/2 tsp Kosher Salt (table salt is fine as a substitute)
  • 1/2 tsp Black Pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Onion Powder
  • 1/2 tsp Ground Coriander
  • 1 Tbsp Worcestershire Sauce
  • 2 Tbsp Olive Oil
  • 2 Tbsp Cold Water

Kabobs

  • 1 Red Pepper
  • 1 Large Yellow Onion

Creamy Cilantro Sauce

  • 1 cup Fresh Cilantro leaves and stems
  • 1/2 cup Sour Cream
  • 1 Lime
  • 1 clove Garlic
  • 1/4 tsp Ground Coriander
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper

Instructions

Prep Ahead Steps

  1. If needed, cut your petit beef filets into 2 inch cubes and place into a large gallon storage bag or container to marinade. Mince the garlic. Add all of the ingredients for the marinade and then rub them all over the beef cubes. Seal the bag or container and place in the fridge until ready to grill (up to 4 days in advance).

    Raw beef cubes in bag with marinade for Garlic Steak Kabobs. #beefkabobs #steakkabobs

  2. Cut the onion in half, then quarters. Cut the red pepper into similar size pieces discarding the seeds and the stem. Store in the fridge until ready to skewer.

    Cut onion for Garlic Steak Kabobs. #beefkabobs #steakkabobs

  3. Make the Cilantro Cream Sauce by adding all ingredients to the blender. Pulse to get things started and then puree until smooth. Store in the fridge.

    Cilantro sauce in food processor for Garlic Steak Kabobs. #beefkabobs #steakkabobs

Grill!

  1. Before skewering, I like to split the ingredients into the # of skewers I plan to make. So, if I am making 4 skewers, then split the beef cubes into 4 portions. Same for the onion and the red pepper. This way you don't end up with one skewer with very little.

    Separate portions of beef, onion and red pepper for Garlic Steak Kabobs. #beefkabobs #steakkabobs

  2. To make the skewers, simply alternate the red pepper, a couple layers of the onion, then the beef. Repeat until you use up the portioned out ingredients for that skewer. If you want, you can brush additional oil on the skewers, but since you had oil in the marinade, I find that I don't need any additional for the onion and red pepper.

    Raw Garlic Steak Kabobs with red pepper and onion on a pan. #beefkabobs #steakkabobs

  3. 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.)

    Garlic Steak Kabobs with red pepper and onion on a grill. #beefkabobs #steakkabobs

  4. Serve with the cilantro sauce and enjoy!

    Garlic Steak Kabobs with red pepper and onion on platter with a Creamy Cilantro Sauce! #beefkabobs #steakkabobs

Recipe Notes

I say 4 servings for this recipe, but you should be able to get about 16 cubes of beef out of a pound.  So, depending on what else you are serving and the size eaters you have, that could be 4-6 servings.