Sweet-and-Sour Chicken Kabobs
Portion size: 4
Ingredients
- 4 boneless skinless chicken breasts, (about 1-1/4 lb/625 g)
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) pepper
- 1 sweet red and green pepper
- ½ sweet onion
- ½ pineapple, peeled and cored
- Sweet-And-Sour Sauce:
- 1 tbsp (15 mL) vegetable oil
- 2 garlic cloves, minced
- ⅓ cup (75 mL) bottled strained tomatoes
- 3 tbsp (45 mL) rice vinegar
- 2 tbsp (30 mL) packed brown sugar
- 2 tbsp (30 mL) sodium-reduced soy sauce
- 1 tsp (5 mL) sesame oil
Instructions
- Sweet-And-Sour Sauce: In saucepan, heat vegetable oil over medium-low heat; cook garlic until fragrant, about 2 minutes.
- Stir in tomatoes, vinegar, brown sugar and soy sauce; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, until thickened, 8 to 10 minutes. Stir in sesame oil. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
- Meanwhile, cut chicken breast into 1-1/2-inch (4 cm) cubes; sprinkle with salt and pepper. Cut red and green peppers, sweet onion and pineapple into 1-1/2-inch (4 cm) pieces.
- Onto each of eight 12-inch (30 cm) soaked wooden or metal skewers, alternately thread chicken, red and green peppers, onion and pineapple. (Make-ahead: Cover and refrigerate for up to 24 hours.)
- Place skewers on greased grill over medium-high heat; close lid and grill, turning often, for 14 minutes.
- Brush with half of the sauce; grill, turning once, for 1 minute.
- Brush skewers with remaining sauce; grill, turning once, until chicken is no longer pink inside, about 1 minute.
- Source : Canadian Living Magazine: July 2009