Sweet & Sour Chicken Shish Kabobs

Simple.

Fast.

Healthy.

Did I mention fast? This is a simple sweet n sour sauce brushed on skewered chicken and veggies, it’s that easy.

I adore shish kabobs. I love that my family can create their own skewer, because in my household where my son thinks he’s a vegetarian and my daughter hates anything spicy, my ability to make one supper, and one supper alone, is tested time and time again.

If you follow this site, then you know that my son completely is convinced he’s a vegetarian.

He tells the teachers at school, who then promptly are interested in our family’s unique, but unfortunately completely-misrepresented-by-my-son choice. I have to break it to them gently that a BBQ’d steak and a cold beer is  just about my favorite meal on this planet.

My son refuses to acknowledge that chicken is in chicken nuggets.

Or that butter chicken at his favorite restaurant is, well, chicken.

Thus he can’t be a vegetarian.

I’ve tried to explain it. I give up.  My son is a vegetarian.

Who eats chicken.

Who am I to argue?

Ingredients Needed:

1/2 cup of white sugar
1/4 cup of brown sugar
2/3 cup of water
1/4 cup of soy sauce
1/3 cup of vinegar
1/4 cup of ketchup
2 tbsp cornstarch
fresh pineapple chunks
red,green & orange peppers
large “stuffer” mushrooms
bite sized chicken breast pieces
onion

The fruit/vegetables I chose all go well with a sweet sauce, in fact, the pineapple is to die-for when barbecued with this sauce. Peppers go very well with it as well, especially the sweet ones.

Take all of your sauce ingredients, except the cornstarch and 1/3 cup of water, and combine them in a pot.

Bring to a boil on medium heat, stirring well.

Mix the 1/3 cup of water and the cornstarch together, then whisk into the hot sauce in the pot. Cook a little bit more until it’s thickened up.

Get your skewers ready.

You can see my daughters, which is chicken and two pineapple chunks.

My son’s who is all veggies at the top.

And the normal adults who like it all.

Take a good half a cup of the sauce out of the pot and use to brush on the skewers. This sauce will now only be used to brush on the skewers while barbecuing, making it well, germy.

Get the skewers on the BBQ and cook until the chicken is done, brushing with more sauce frequently.

Until they look like this.

I use the rest of the sauce to drizzle on what comes off the skewers and the rice, which gives it all that extra flavor. You have plenty of sauce left for the whole family to use on their rice.

Sweet & Sour Chicken Shish Kabobs
Amazing sauce for homemade vegetable and chicken shish kabobs.
Author:
Recipe type: main course,bbq
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup of white sugar
  • ¼ cup of brown sugar
  • ⅔ cup of water
  • ¼ cup of soy sauce
  • ⅓ cup of vinegar
  • ¼ cup of ketchup
  • 2 tbsp cornstarch
  • fresh pineapple chunks
  • red,green & orange peppers
  • large “stuffer” mushrooms
  • bite sized chicken breast pieces
  • onion
Instructions
  1. Take all of your sauce ingredients, except the cornstarch and ⅓ cup of water, and combine them in a pot.
  2. Bring to a boil on medium heat, stirring well.
  3. Mix the ⅓ cup of water and the cornstarch together, then whisk into the hot sauce in the pot. Cook a little bit more until it’s thickened up.
  4. Get your skewers ready.
  5. Take a good half a cup of the sauce out of the pot and use to brush on the skewers. This sauce will now only be used to brush on the skewers while barbecuing, making it well, germy.
  6. Get the skewers on the BBQ and cook until the chicken is done, brushing with more sauce frequently.
  7. I use the rest of the sauce to drizzle on what comes off the skewers and the rice, which gives it all that extra flavor.

 

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