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Kung Pao Chicken Skewers
A simple Kung Pao marinade slathered onto chicken, cremini mushrooms and fresh cut pineapple for Kung Pao Chicken Skewers.
Prep Time
40
minutes
mins
Cook Time
10
minutes
mins
Total Time
50
minutes
mins
Course:
Appetizer, Main Course
Cuisine:
American, Chinese
Servings:
12
skewers
Calories:
135
kcal
Author:
Sommer Collier
Ingredients
1/4
cup
soy sauce
3
tablespoons
brown sugar
2
tablespoons
Chinese black vinegar
or rice vinegar
1
tablespoon
chili garlic sauce
or Sriracha
2
cloves
garlic
minced
1 1/2
teaspoons
grated ginger
2
teaspoons
sesame oil
1 1/2
pounds
boneless
skinless chicken breast
1
pounds
cremini mushrooms
1
whole fresh pineapple
1
cup
chopped green onions
for garnish
US Customary
-
Metric
Instructions
Soak 12-15 wooden skewers in water for at least 30 minutes. Preheat the grill to medium heat.
Place the first seven ingredients in gallon zip bag. Shake to combine.
Cut the chicken into 1 to 1 1/2-inch chunks and place in the bag to marinade for 30 minutes.
Meanwhile, cut the pineapple into 1 to 1 1/2-inch chunks.
Then carefully slide the chicken, mushrooms and pineapple chunks on the skewers.
Place the skewers on the grill and brush with the remaining marinade.
Grill for 5 minutes per side, and brush with marinade again when you flip the skewers.
Serve warm with Bush's Bourbon and Brown Sugar Grillin' Beans and a sprinkle of fresh green onions.
Nutrition
Serving:
1
skewer
|
Calories:
135
kcal
|
Carbohydrates:
16
g
|
Protein:
14
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
341
mg
|
Potassium:
503
mg
|
Fiber:
2
g
|
Sugar:
11
g
|
Vitamin A:
155
IU
|
Vitamin C:
40.3
mg
|
Calcium:
30
mg
|
Iron:
0.8
mg