Sweet and Sour Chicken Skewers

I love sweet and sour chicken……well the truth is, I love just about any kind of Asian stir fry. It’s quick and easy to make and it’s usually pretty healthy.

Since I like to mix things up, I started thinking about a fun twist on sweet and sour chicken……sweet and sour chicken skewers! They’re easy to make but they look fancy enough to serve to company.

These skewers start by threading the chicken, pineapple and veggies onto skewers. Then they’re coated with a delicious sauce that’s sweet and just a little spicy.

Then, you pop them in the oven to cook OR you could cook them on the grill. Once they’re done cooking, put them on a bed of brown rice and serve with additional sauce. They are absolutely delicious!

Ingredients Needed to Make Sweet and Sour Chicken Skewers

Full instructions can be found below in the printable recipe card

• Boneless chicken breasts – These are preferable over chicken thighs because you’re able to cut thicker chunks of chicken which will be less likely to overcook and turn our dry.
• Red bell pepper – Adds color as well as a slightly sweet flavor
• Green pepper – Also adds color and fresh flavor.
• Fresh pineapple – This is preferable over canned for both flavor and the ability to cut it into larger chunks.
• Red onion – Adds color to the skewers, as well as adding a pop of color.
• Pineapple juice – Adds sweetness to the sauce.
• Fresh lemon – Adds brightness to the sauce as well as a little tartness to balance out the sweetness from the pineapple juice
• Soy sauce – Adds saltiness as well as umami flavor.
• Honey or agave nectar – Adds some additional sweetness to the sauce. Use whichever one you prefer.
• Sriracha sauce – Adds a nice spicy kick to the pineapple sauce.
• Corn starch – This is used to thicken the sauce into a glaze consistancy
• Sesame oil – Adds a slightly nutty flavor.
• Hot cooked rice – Serve the skewers over the rice to soak up the delicious sauce.

How to Make Sweet and Sour Chicken Skewers

• Preheat oven to 400 degrees.
• Combine pineapple juice, lemon juice, soy sauce, agave and sriracha in a sauce pan.
• Whisk in cornstarch.
• Bring to a boil over medium heat.
• Boil for about 1 minute, until sauce thickens.
• Thread chicken, green pepper, pineapple, red pepper and red onion on 8 skewers  in an alternating fashion.
• Place skewers on a sheet pan lined with foil.
• Reserve 1 cup of sauce.
• Generously brush the remaining sauce on the skewers.
• Bake skewers for about 30 minutes, until chicken is cooked through.
• Serve over brown rice with reserved sauce.

ENJOY!