These Sweet & Sour Chicken Skewers are a fun summertime spin on the classic Chinese takeout dish. The skewers are loaded with marinated chicken, peppers, onions and chunks of juicy pineapple which are all coated in an easy to make sweet and sour sauce. The chicken can be marinated and then thread onto the skewers along with the other ingredients up to a day in advance.
1largeorange or yellow bell peppercut into 2-inch pieces
1largeyellow onioncut into 2-inch pieces
1 cupscubed pineapple
Sauce
2clovesgarlic
2inchpiece ginger
1/4cuppineapple juice
3tbspcoconut aminos
1/4cupapple cider vinegar (or rice wine vinegar)
1tbsptomato paste
2tbsphoney(or 2 medjool dates for whole30)
6dried apricots
Instructions
Cut the chicken thighs into 2-inch sized cubes and place them in a bowl. Add in the coconut aminos, pineapple juice and baking soda and stir to ensure all of the pieces of chicken are well coated. Leave to marinate for 10 minutes (but not longer then 20) while you make the sauce.
Preheat the grill to medium high heat and if using wooden skewers, soak them in water.
In a high speed blender combine all of the sauce ingredients and blend until smooth. Pour ⅓ in a bowl and place in the fridge. Put the other ⅔ in a bowl to baste while cooking.
Thread the marinated chicken, onion, bell pepper and pineapple on the skewers until filled.
Place the skewers on the grill and brush with some of the reserved sauce. Grill for 15 minutes, turning the skewers and brushing with more sauce every 5 minutes, until the chicken is cooked through and golden.
Transfer the skewers to a platter, brush them with the reserved sauce from the fridge and sprinkle with sesame seeds before serving.