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


10 min.


30 min.



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)
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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