sweet and sour chicken skewers

This weekend was awesome for cooking out on the grille! Although very warm during the day, by the time the sun was setting, the temperature was perfect. I love those Fridays when you come home from work, stop off at the local market to get some fresh food, and you can fire up the grille with a cold beer in hand and just relax.

Skewers of any sort are awesome during the summer. There’s not a lot of preparation needed, the options are endless in terms of variation and it’s not messy. To add a bit of flavoring to the chicken we glazed the kabobs with a little sweet and sour sauce. The sauce preparation was done before and took about 5 minutes…I found the recipe from food network.

sweet and sour chicken skewers
serves 4 :: 40 minutes

• 1/2 cup apple cider vinegar
• 1 T. cornstarch, mixed with 1 T. water
• 1/2 cup brown sugar
• 1/2 can pineapple chunks, juice reserved
• salt and pepper
• 1 red pepper cut into 1″ pieces
• 1 lb. boneless skinless chicken thighs
• 8 bamboo or metal skewers

Put vinegar, cornstarch, brown sugar and pineapple juice reserve into small saucepan. Bring to boil over medium heat and then simmer until sauce is thickened, about 8 minutes. Transfer to small dish, reserving half for dipping.

Cut your pepper and chicken into small pieces and place on the skewers, alternating with the pineapple chunks and season with salt and pepper…make your way to your grill, wherever that may be, with all your ingredients. Preheat your grille to medium heat. Place the skewers on the grille and let cook for about 4 minutes on each side. Brush the sweet and sour all over the skewers and cook about 2 more minutes on each side.

Remove from heat and serve with additional sauce for dipping. Enjoy on a patio :)