Grilled Sweet and Sour Chicken Kebabs
- Yields: 12 Servings
- Cook time: 15 minutes
- Prep time: 15 minutes
- 2 pounds boneless, skinless chicken breasts
- kosher salt and ground black pepper
- 2 red bell peppers
- 1 can (20 oz.) pineapple chunks (drained and liquid reserved)
- 2 tablespoons rice wine vinegar
- 3 tablespoons brown sugar
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch (dissolved in 1 tbsp. water)
- 12 wooden skewers (soaked for at least 1 hour)
Prepare grill for two-zone cooking, placing pre-heated Kingsford® charcoal briquets on one side of the grill’s charcoal grate to create a hot and cool zone. Replace the main cooking grate and adjust the bottom vents to bring the temperature to 400°F.
Cut chicken into 1-inch cubes then season well with kosher salt and ground black pepper. Remove the stem, core, and seeds from the bell peppers and cut into 1-inch cubes. Prepare the kebabs by threading chicken, bell pepper, and pineapple onto each skewer and repeating the pattern until the skewer is half full.
Place kebabs on the hot side of the grill and cook until lightly charred on all sides, approximately 4–5 minutes. Move kebabs to the cool side of the grill and allow them to keep cooking until the chicken reaches an internal temperature of 165°F.
As the kebabs cook, place a small saucepan on the grill and add the pineapple juice, rice wine vinegar, brown sugar, ketchup, soy sauce and the corn starch/water mixture. Allow the sweet and sour sauce to heat through, stirring occasionally until it coats the back of a spoon. Brush the kebabs with the sweet and sour sauce then serve with the remaining sauce.
- Credit: Clint Cantwell