Chicken in an easy sweet and sour marinade threaded on skewers with pineapple and vegetables makes a healthy dinner recipe that is fun to eat! Sweet and Sour Chicken Kabobs are a new favorite meal for our family!
This post is sponsored by the Glass Barn and brought to you by Indiana Soybean Farmers, but all thoughts and opinions are my own.
If you enjoy this recipe you may also enjoy Farmhouse Marinated Pork Chops and Farmhouse Meat Marinade.
Sweet and Sour Chicken with Pineapple
We LOVE how the marinade flavors blend together to make the chicken extra juicy and give a great blend of grilling flavors. Served on rice these sweet and sour chicken kabobs make an easy meal that is BEAUTIFUL. Using a variety of colorful vegetables adds extra eye appeal.
The chicken breast marinade has an excellent and full flavor, but it very easy to make at home. The marinade helps the chicken hold moisture instead of drying out.
Our family has eaten this meal multiple times off the grill, from the oven or reheated as leftovers. We all like how customizable this meal is. Some of us really like mushrooms, others prefer other vegetables. Skewers can easily be threaded to fit the taste preferences of anyone eating.
My son has a garden and we like to use whatever is produce is ready from the garden. Getting the kids involved in threading the skewers is also a great way to get early buy-in on the meal. Kids can also customize their own kabobs.
Our favorite vegetables to grill on kabobs with chicken are mushrooms, green peppers and cherry tomatoes. Onions and water chestnuts also taste great grilled on skewers, but they can be a bit more challenging to keep on the skewers and cook consistently with the other pieces of food.
Pineapple adds a wonderful sweetness to the meat and vegetable kabobs. Fresh pineapple is great, but canned pineapple works really well too and takes less planning.
If you like this recipe you may also enjoy our Saucy Chicken and Vegetables. The pieces of chicken can be cut the same size during meal prep to save time throughout the week.
How to Make Juicy Sweet and Sour Chicken Kabobs
- Combine marinade ingredients in a small saucepan and bring to a simmer.
- Simmer for five minutes and cool.
- While the marinade is cooking cut chicken into bite-sized pieces. Marinate pieces for at least one hour.
- Drain and discard marinade. Thread kabob pieces on skewers.
- Grill for 6 – 9 minutes or roast in the oven 10 – 15 minutes.
Tips for Making Chicken Kabobs
- Cut meat into small, uniform pieces
- Marinate meat for a minimum of one hour, up to overnight
- Cut vegetables into bite-sized pieces similar to the size of the meat
- If the edges of the peppers stick out past the other items on the skewer the peppers may burn on the grill
- Cut stems off mushrooms to increase eye appeal on the kabob
- If using onions keep 2-3 layers together to prevent burning
- Thread pieces of food on the skewers so that they touch, but are not pressed together
- The chicken is prone to sticking to the grill, so be sure to oil the grill grates before making these kabobs
- When turning kabobs try to pick up a piece of chicken with the tongs as the vegetables may break off the skewer easier than chicken
- Thread extra vegetables and meat in a grill basket to cook along with skewers
- Discard extra marinade to avoid cross-contamination
Chicken Kabobs Grill Time
Grilling time for chicken kabobs is greatly affected by the size of the pieces of food and how closely the pieces are threaded on the skewers. Bite-size pieces of meat and vegetables that touch, but are not packed together take 6 to 9 minutes to grill.
Place skewers on an oiled, hot grill. Cook over medium-high heat and turn once about halfway through grilling.
Chicken Skewers in Oven
To make the chicken skewers in the oven line a baking sheet with foil and set the oven to 400ºF. I like to use the convection oven on the roast setting. While the oven is preheating, thread the meat and vegetables on the skewers in any order that you prefer. If there are extra vegetables or meat they can be placed on the baking sheet to roast alongside the kabobs. Roast for 15 to 20 minutes. Turning is not necessary.
Weather is unpredictable. These chicken skewers taste great grilled or in the oven which is great to know options exist when planning a nice meal or dinner party.
We hope you enjoy these chicken and vegetable kabobs as much as we do!
Other Delicious Summer Meal Ideas
- Open-Faced Italian BLT
- Instant Pot Philly Cheesesteak Sloppy Joes
- Bell Pepper Taco Dip with Meat
- Grilled Hamburgers with Marinated Tomatoes
- Loaded Taco Burger
- Easy Grilled Pork Tenderloin
Printable Recipe for Sweet and Sour Chicken Kabobs
Sweet and Sour Chicken Kabobs
Ingredients
Marinade
- 1/2 cup soy sauce
- 1/4 cup vegetable oil
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 cup reserved pineapple juice
- 1 teaspoon dry mustard
- 2 teaspoon ground ginger
- 1/4 teaspoon pepper
Kabobs
- 2 1/2 cups small cubes of chicken about 2 whole chicken breasts
- 1 can pineapple chunks drained, reserve juice for marinade
- 1 green pepper cut into bite size pieces
- 1 cup cherry tomatoes
- mushroom caps
Instructions
Marinade
- Combine marinade ingredients in a small saucepan and bring to a simmer.
- Simmer for five minutes and cool.
Chicken Kabobs
- Cut chicken into bite size pieces. Marinate pieces for at least one hour.
- Drain and discard marinade. Thread kabob pieces on skewers. Grill for about 10 minutes or roast in the oven 10 - 15 minutes.
Notes
- Cut meat into small, uniform pieces
- Marinate meat for a minimum of one hour, up to overnight
- Cut vegetables into bite-sized pieces similar to the size of the meat
- If the edges of the peppers stick out past the other items on the skewer the peppers may burn on the grill
- Cut stems off mushrooms to increase eye appeal on the kabob
- If using onions keep 2-3 layers together to prevent burning
- Thread pieces of food on the skewers so that they touch, but are not pressed together
- The chicken is prone to sticking to the grill, so be sure to oil the grill grates before making these kabobs
- When turning kabobs try to pick up a piece of chicken with the tongs as the vegetables may break off the skewer easier than chicken
- Thread extra vegetables and meat in a grill basket to cook along with skewers
- Discard extra marinade to avoid cross-contamination
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