Sweet-and-Sour Chicken Kebabs - PIH Health - Whittier, CA

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Healthy Living Online

Published on June 27, 2016

Chicken Kebabs

Sweet-and-Sour Chicken Kebabs

Chicken KebabsServe these tangy chicken kebabs at your next cookout. You can marinate the kebabs in the delicious sweet-and-sour marinade the night before so they’ll be ready when you fire up the grill.



3/4 cup apple juice

1/4 cup cider vinegar

1/2 Tbsp honey

2 Tbsp low sodium soy sauce (gluten free if needed)

2 Tbsp grated fresh ginger root

4 garlic cloves, minced

2 Tbsp arrowroot or cornstarch


1 lb boneless, skinless chicken breasts, cubed

1 green bell pepper, cut into 3/4-inch pieces

1 red bell pepper, cut into 3/4-inch pieces

1 medium onion, cut into 3/4-inch pieces

1 zucchini, cut into 3/4-inch pieces

1 Granny Smith or Fuji apple, cored and cut into 1/2-inch-thick slices


Make the Marinade: In a saucepan, combine the marinade ingredients and cook over medium heat, stirring constantly, until marinade comes to a boil and starts to thicken. Reduce heat and simmer for 2 to 3 minutes.

Make the Kebabs: In a shallow glass dish, arrange chicken, vegetable pieces and apple slices in a single layer. Pour the marinade over the chicken, vegetables and apples. Marinate in the refrigerator, covered, for 2 hours or overnight.

Preheat the broiler or grill to 400°.

Reserve marinade and thread chicken, vegetables and apples onto 8 presoaked skewers. Arrange skewers on a pan or on the grill. Brush with the reserved marinade and broil or grill for 15 minutes, or until chicken is cooked through, turning as needed.

Yield: 4 servings

The information in Healthy Living Online is for educational purposes only.  It is not intended nor implied to be a substitute for professional medical advice.  The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation, or if they have any questions regarding a medical condition or treatment plan.

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