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.
- 2 Tbsp cooking fat of choice, divided
- 2 cloves garlic, minced
- 1/3 C rice vinegar *sub with apple cider vinegar for paleo option*
- 1/3 C ketchup *use Primal Kitchen ketchup for a paleo option*
- 1/2 C coconut aminos
- 1/2 C pineapple juice
- 1/4 C maple sugar
- 1/2 tsp ground ginger
- 1/2 tsp red pepper flakes
- 1 Tbsp tapioca starch
- 1 Tbsp cold water
- 3 chicken breasts
- 1/3 red onion
- 2 C pineapple chunks
- 1 1/2 red bell pepper
- 3 C prepared rice *sub with cauliflower rice for paleo option*
- sliced green onion to garnish
- Start heating your grill and if you’re using wooden skewers, soak them in water for at least 20 minutes.
- To make the sauce, heat 1 Tbsp of cooking fat in a saucepan over medium-low heat. Add garlic and cook until fragrant.
- Whisk in vinegar, ketchup, coconut aminos, pineapple juice, maple sugar, ginger, and red pepper flakes and continue to whisk until sugar dissolves.
- 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.
- 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.
- 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 1/4 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.
- 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.