Grilled Sweet and Sour Chicken Kabobs
Let's get grilling
1 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.
2 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 kabobs by threading chicken, bell pepper, and pineapple onto each skewer and repeating the pattern until the skewer is half full.
3 Place kabobs on the hot side of the grill and cook until lightly charred on all sides, approximately 4–5 minutes. Move kabobs to the cool side of the grill and allow them to keep cooking until the chicken reaches an internal temperature of 165°F.
4 As the kabobs 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 kabobs with the sweet and sour sauce then serve with the remaining sauce.
Cooking for 12 people
boneless, skinless chicken breasts
kosher salt and ground black pepper
red bell peppers
pineapple chunks (drained and liquid reserved)
1 can (20 oz.)
rice wine vinegar
cornstarch (dissolved in 1 tbsp. water)
wooden skewers (soaked for at least 1 hour)
Credit: Clint Cantwell
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