From Chef Jeff Mauro for the Smokeless Grill Series

Makes: 10 skewers  | Total Time: 30 Min

All about balance! The marinade blends the sweetness of pineapple with the zip of soy sauce for juicy, delicious chicken. Add in some vegetables to make perfectly balanced skewers.


  • 1 cup pineapple juice
  • 1/2 cup rice wine vinegar
  • 1/2 cup light brown sugar
  • 1/4 cup ketchup
  • 3 tablespoons soy sauce
  • 1 lb. boneless skinless chicken breasts (cut into 1 1/2-inch pieces)
  • 1 1/2 Tbsp. cornstarch mixed with 2 tablespoons of water
  • 2 cups fresh pineapple (cut into 1-inch squares)
  • 2 cups cherry tomatoes
  • 1 large green bell pepper (cut into 1-inch squares)
  • Sesame Seeds for Garnish
  • Broccoli for Serving
  • 10 10-inch Skewers (avoid metal skewers, as they can scratch the nonstick coating)


  1. Mix together pineapple juice, rice wine vinegar, light brown sugar, ketchup, and soy sauce. Take half of the sauce and place in zipper top bag with chicken. Marinate for at least 2 hours or up to 8 hours.
  2. Take other half of sauce and mix with cornstarch mixture. Simmer for 5 minutes until thick. Set aside half of that simmered sweet and sour sauce for dipping!
  3. Preheat George Foreman® Smokeless Grill Series to Medium-High.
  4. Take chicken out of marinade and dry off with paper towel. Now comes the fun part. Using skewers, place the ingredients in this order: pineapple, tomato, chicken, pepper. Repeat until skewers are mostly full, leaving a couple inches free on both ends.
  5. Place the skewers on George Foreman® Smokeless Grill Series and listen for the sizzle. Take the simmered sweet and sour sauce and start glazing, cooking each side of the chicken for about 5 minutes or until chicken is charred and internal temperature reaches 160°F.
  6. Garnish with toasted sesame seeds and serve over steamed broccoli with extra sauce!


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