Sweet and Sour Grilled Chicken Kebabs

Try this twist to a Chinese classic. Grilled Sweet and sour chicken on wooden skewers basted with a low fat glaze featuring sriracha for a touch of sweetness with just the right amount of spice.

What To Grill

1 lb boneless, skinless chicken breast
2 medium zucchini or summer squash cut into large chunks
2 cups large pineapple chunks
2 red onions, cut into large chunks
2 red bell peppers, cut into chunks
3 Tbsp ketchup
1 Tbsp maple syrup
1/2 Tbsp soy sauce
1 Tbsp rice wine or cider vinegar
1 tsp sriracha hot sauce
chopped cilantro (optional)
salt and pepper to taste

How To Grill It

Prepare the grill for indirect heat

Charcoal: Light charcoal. When they are ash-white, push them to the edges of the grill. Place an aluminum pan in the center of grill (under the cooking grate) with a little water in it.
Gas: Light the outside burners of the grill to medium heat.

Prepare the skewers:

1. Soak 8 wooden skewers in cold water for 20 minutes
2. Thread the chunks of chicken, squash, pineapple, onion and peppers onto the skewer. Season with salt and pepper

Prepare the skewers:

1. In a bowl, mix together the kethcup, maple syrup, soy sauce, vinegar and sriracha.
2. Set aside the half the glaze in a separate container for later.Use the rest to brush the skewers.

NOTE: Discard any glaze that has come in contact with raw meat. Clean brush thoroughly after brushing raw skewers

Grill the chicken

Grill the skewers over indirect heat until the chicken is cooked through. About 4 minutes each side. Using a clean brush, coat the skewers with the extra sauce.

Makes 4 servings