I never had any kind of skewered meat growing up. “Kabobs” always seemed foreign. As a kid I always believed they were some kind of odd middle-eastern delicacy. Little did I know back then!!
I always loved to cook and bake and decided to attend Culinary School to perfect my hobby. I learned so much and am so grateful for the experience, even though I don’t work in the industry. It has definitely made me a better cook and a much more confident Pastry Chef!
While I was in school we had finished preparing our meals and we had some leftover bell peppers. We had also used some fresh rosemary and had some rosemary twigs left. So we skewered the rosemary stems with the bell peppers and threw them on the grill. The peppers took on the delicious herbal and woodsy flavor of the rosemary. And… that was the extent of my “skewer” experience.
I had been looking for something different to do with chicken and since its griling season, what better than grilled skewers!! These healthy kabobs turned out absolutely delicious with their fabulous sweet and sour flavor. I hope you’ll enjoy them as well!!
Sweet and Sour Chicken Skewers
4 boneless, skinless chicken breasts cut into 1″ pieces
2 each, red pepper and green pepper, cut into 1″ pieces
1/2 can (20 oz.) pineapple chunks, juice reserved
1/2 cup apple cider vinegar
1/4 cup light brown sugar
1/2 cup pineapple juice
1 Tbsp. cornstarch
1 Tbsp. water
Salt, Pepper, Garlic Powder, Onion Powder to taste
8 bamboo skewers, soaked in water for at least 30 minutes
1) In a medium saucepan, combine the apple cider vinegar, light brown sugar, and pineapple juice. In a separate small bowl, mix together the cornstarch and water creating a slurry. Add the slurry to the vinegar/sugar mixture. Mix well. As the mixture heats, it will begin to thicken. Over medium-low heat, cook for about 6-8 minutes allowing the mixture to thicken and reduce. Season with salt, pepper, onion powder, and garlic powder. Reserve some of the glaze as a garnishing sauce.
2) Skewer the bamboo sticks in the following order: pepper, chicken, pineapple. Repeat until most of the skewer is full. Set aside. Finish skewering the remaining bamboo sticks.
3) Grill the skewers until almost done. Coat the skewers with some of the pineapple glaze. Finish grilling.
4) Drizzle the remaining glaze over the skewers.
Recipe adapted from Sandra Lee/Food Network