Best Recipes Ever - Sweet-and-Sour Chicken Kabobs

These protein-rich kabobs provide the necessary amino acids to help build and repair muscles after a good work out or a big game. Serve with brown rice to provide complex carbohydrates that will help replenish your energy.

Ingredients:

Chicken Kabobs:
4 boneless skinless chicken breasts, (about 1-1/4 lb/625 g)
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 sweet red and green pepper
1/2 sweet onion
1/2 pineapple, peeled and cored

Sweet-And-Sour Sauce:
1 tbsp (15 mL) vegetable oil
2 garlic cloves, minced
1/3 cup (75 mL) bottled strained tomatoes
3 tbsp (45 mL) rice vinegar
2 tbsp (25 mL) packed brown sugar
2 tbsp (25 mL) sodium-reduced soy sauce
1 tsp (5 mL) sesame oil

Preparation:

Sweet-And-Sour Sauce:
In saucepan, heat vegetable oil over medium-low heat; cook garlic until fragrant, about 2 minutes.

Stir in tomatoes, vinegar, brown sugar and soy sauce; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, until thickened, 8 to 10 minutes. Stir in sesame oil. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Chicken Kabobs:
Meanwhile, cut chicken breast into 1-1/2-inch (4 cm) cubes; sprinkle with salt and pepper. Cut red and green peppers, sweet onion and pineapple into 1-1/2-inch (4 cm) pieces.

Onto each of eight 12-inch (30 cm) soaked wooden or metal skewers, alternately thread chicken, red and green peppers, onion and pineapple. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place skewers on greased grill over medium-high heat; close lid and grill, turning often, for 14 minutes.

Brush with half of the sauce; grill, turning once, for 1 minute.

Brush skewers with remaining sauce; grill, turning once, until chicken is no longer pink inside, about 1 minute.

Servings: 4