Sweet and Sour Kabobs

Campbell's Sweet and Sour Kabobs Recipe

Jelly is the secret ingredient in this fabulous sauce for chicken and pineapple kabobs.  So fire up the grill...these kabobs are like paradise on a stick!

At a glance

Prep

10 min.

Total

30 min.

Serves

8

Cook: 10 min.

Grill: 10 min.

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What You'll Need

1/2 cup Smucker's® apple or grape jelly
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/2 cup apple cider vinegar
6 skinless, boneless chicken breast halves  or 12 skinless, boneless chicken thighs (about 1 1/2 pounds), cut into 1-inch cubes
1 small pineapple, peeled, cored and cut into 1-inch cubes (about 2 cups)
as needed  Crisco® no-stick vegetable cooking spray

How to Make It

  • 1

    Stir the jelly, soy sauce, Worchestershire sauce and vinegar in a 1-quart saucepan until the mixture is smooth.  Cook and stir over medium heat for 5 minutes.  Remove the saucepan from the heat.

  • 2

    Thread the chicken and pineapple alternately onto 8 skewers.  Lightly spray the kabobs with the cooking spray.

  • 3

    Lightly oil the grill rack and heat the grill to medium.  Grill the kabobs for 10 minutes or until the chicken is cooked through, turning and brushing often with the jelly mixture.

  • 4

    Heat the remaining jelly mixture over medium-high heat to a boil.  Cook and stir for 1 minute.  Serve with the kabobs for dipping.

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Recipe Nutritional Information

Made With

calories

220

totalfat

2.489g

saturatedfat

0.499g

cholesterol

62mg

sodium

286.44mg

totalcarbohydrate

30.311g

dietaryfiber

1.826g

protein

20.103g

vitamina

2%DV

vitaminc

90%DV

calcium

4%DV

iron

6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#26874