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?
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
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.
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!Subscribe on YouTube
Sweet and Sour Chicken Shish Kabobs
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Total Time
- 20 minutes
- Main Course
- Karlynn Johnston
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2/3 cup water
- 1/4 cup soy sauce
- 1/3 cup vinegar
- 1/4 cup ketchup
- 2 tablespoon cornstarch
- 2 cups fresh pineapple chunks
- 1 red pepper
- 1 green pepper
- 1 orange pepper
- 6 stuffer mushrooms
- 12 ounces chicken breast
- 1 onion
- 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. 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. 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.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Leave a Comment or Recipe Tip