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    Grilled Sweet & Sour Chicken Kebabs

    May 9, 2019 By Meagan Fikes 1 Comment

    Grilled Sweet & Sour Chicken Kebabs | Put these kebabs on the grill for an outdoor cooking spin on sweet & sour chicken with less mess. This recipe is gluten and dairy free with a paleo option. | eatsomethingdelicious.com

    Grilled Sweet & Sour Chicken Kebabs | Put these kebabs on the grill for an outdoor cooking spin on sweet & sour chicken with less mess. This recipe is gluten and dairy free with a paleo option. | eatsomethingdelicious.com


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    To skip straight to the recipe, click here.


    Don't get me wrong, I love sweet and sour chicken and I love to cook but I just can't stand cooking sweet and sour chicken. Most of the problem stems from the fact that I make huge portions of everything to make sure there's plenty of leftovers. Huge portions means having to choose between cooking it in several batches or overcrowding the pan with one big batch where the chicken takes six days to fully cook. And it's so messy! Especially since it's usually breaded.

    Grilled Sweet & Sour Chicken Kebabs | Put these kebabs on the grill for an outdoor cooking spin on sweet & sour chicken with less mess. This recipe is gluten and dairy free with a paleo option. | eatsomethingdelicious.com

    With this recipe, I fixed the issue by cooking the meat, veggies, and pineapple on the grill. I love the larger chunks of veggies and the added char is a fun way to change up regular old sweet and sour chicken. I only cooked the sauce and rice on the stove and I just used the same pot for each one. There was so much less mess to clean up!

    Grilled Sweet & Sour Chicken Kebabs | Put these kebabs on the grill for an outdoor cooking spin on sweet & sour chicken with less mess. This recipe is gluten and dairy free with a paleo option. | eatsomethingdelicious.com

    I did skip on the huge portions though. Sort of. I made a huge portion and cut the recipe in half for you. I like to have plenty of leftovers but I know lots of people don't and it seems like most recipes are within the 4-6 serving range so I assume that's what most people prefer. It's also an amount that's easy to halve or double so I can understand that.

    Grilled Sweet & Sour Chicken Kebabs | Put these kebabs on the grill for an outdoor cooking spin on sweet & sour chicken with less mess. This recipe is gluten and dairy free with a paleo option. | eatsomethingdelicious.com

    In addition to only cooking 2-3 times a week and essentially living off leftovers, lately I've been trying to only go to the store once every two weeks (on payday). It's too hard to get to the store with a cranky toddler and it's easier to make sure we always have lunches and dinners ready to go when I've already bought all the ingredients. There are never any questions on what we're having either because it's all planned out! I think I've been doing this for two months now and it's really made things easier. It requires a lot of preparation but easier that trying to come up with something to make last minute in the middle of the work week. Hopefully I will be able to keep it up.

    Grilled Sweet & Sour Chicken Kebabs | Put these kebabs on the grill for an outdoor cooking spin on sweet & sour chicken with less mess. This recipe is gluten and dairy free with a paleo option. | eatsomethingdelicious.com

    Were you reading Eat Something Delicious back in 2014? For the seven of you who were, thanks for sticking around! For everyone else, you missed a really good recipe for pineapple sauce that I was thinking might be pretty good on these kebabs. I think the sweet and sour sauce is a better fit for grilled food but since we've already made this twice I might test out the pineapple sauce next time. Let me know if you try it too!

    Grilled Sweet & Sour Chicken Kebabs | Put these kebabs on the grill for an outdoor cooking spin on sweet & sour chicken with less mess. This recipe is gluten and dairy free with a paleo option. | eatsomethingdelicious.com

    Print
    Grilled Sweet & Sour Chicken Kebabs | Put these kebabs on the grill for an outdoor cooking spin on sweet & sour chicken with less mess. This recipe is gluten and dairy free with a paleo option. | eatsomethingdelicious.com

    Grilled Sweet & Sour Chicken Kebabs

    ★★★★★ 5 from 1 reviews
    • Author: Meagan Fikes
    • Prep Time: 20 mins
    • Cook Time: 20 mins
    • Total Time: 40 minutes
    • Yield: 6-7 servings 1x
    • Method: grilling
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    Description

    Put these kebabs on the grill for an outdoor cooking spin on sweet & sour chicken with less mess. This recipe is gluten and dairy free with a paleo option.


    Ingredients

    • 2 Tbsp cooking fat of choice, divided
    • 2 cloves garlic, minced
    • ⅓ C rice vinegar *sub with apple cider vinegar for paleo option*
    • ⅓ C ketchup *use Primal Kitchen ketchup for a paleo option*
    • ½ C coconut aminos
    • ½ C pineapple juice
    • ¼ C maple sugar
    • ½ tsp ground ginger
    • ½ tsp red pepper flakes
    • 1 Tbsp tapioca starch
    • 1 Tbsp cold water
    • 3 chicken breasts
    • ⅓ red onion
    • 2 C pineapple chunks
    • 1 ½ red bell pepper
    • 3 C prepared rice *sub with cauliflower rice for paleo option*
    • sliced green onion to garnish

    Instructions

    1. Start heating your grill and if you're using wooden skewers, soak them in water for at least 20 minutes.
    2. To make the sauce, heat 1 tablespoon of cooking fat in a saucepan over medium-low heat. Add garlic and cook until fragrant.
    3. Whisk in vinegar, ketchup, coconut aminos, pineapple juice, maple sugar, ginger, and red pepper flakes and continue to whisk until sugar dissolves.
    4. In a small bowl, whisk together the starch and cold water until all the starch is dissolved. Bring the sauce to a simmer then whisk in the starch mixture. Allow to simmer a moment longer to thicken then set aside.
    5. Cut chicken, red onion, pineapple, and red bell pepper into bite sized chunks and put them on your skewers. However you want to skewer them is fine. I did a few skewers with some of each ingredient on them and a few skewers with all onion, all chicken, etc.Grilled Sweet & Sour Chicken Kebabs | Put these kebabs on the grill for an outdoor cooking spin on sweet & sour chicken with less mess. This recipe is gluten and dairy free with a paleo option. | eatsomethingdelicious.com
    6. Brush the kebabs with a little bit of fat (melted if necessary) and place them on the hot grill and close the lid. After about 5 minutes, set aside about ¼ C or so of the sauce and brush it over the top of the kebabs then flip them over. Continue turning the kebabs every couple of minutes until the chicken is fully cooked and everything is charred to your liking. You can add extra sauce but reserve enough for serving.Grilled Sweet & Sour Chicken Kebabs | Put these kebabs on the grill for an outdoor cooking spin on sweet & sour chicken with less mess. This recipe is gluten and dairy free with a paleo option. | eatsomethingdelicious.com
    7. To serve, pull all the ingredients off the skewers and toss them in the remaining sauce. Serve over rice and top with sliced green onion.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    Grilled Sweet & Sour Chicken Kebabs | Put these kebabs on the grill for an outdoor cooking spin on sweet & sour chicken with less mess. This recipe is gluten and dairy free with a paleo option. | eatsomethingdelicious.com
    Grilled Sweet & Sour Chicken Kebabs | Put these kebabs on the grill for an outdoor cooking spin on sweet & sour chicken with less mess. This recipe is gluten and dairy free with a paleo option. | eatsomethingdelicious.com
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    Reader Interactions

    Comments

    1. Rae

      December 26, 2021 at 8:45 pm

      I modified this a little and cooked everything in a skillet. Turned out great, and it’s a great way to enjoy it when you don’t have grilling weather. Thank you for sharing this awesome recipe. Going to be adding it into the regular rotation!

      ★★★★★

      Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    eatsomethingdelicious

    eatsomethingdelicious
    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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