"I acquired both my nickname and the idea for this recipe while working at an awful franchised restaurant in my college years. These are great for Summertime cookouts at tailgate partys or just for get-togethers. The sauce is fairly versatile and can be used for an array of different meats and applications (I originally used the sauce for chicken wings). For people such as myself who have acid reflux I have indicated some ingredients that can be left out in order to help curb the heartburn." — Snacks
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maraschino cherry juice
ground black pepper
dry white wine
hot pepper sauce (such as Crystal®)
reduced-sodium soy sauce
1 (8 ounce) package
fresh mushrooms, stems removed
red onion, cut into chunks
red bell pepper, cut into 1 inch pieces
skinless, boneless chicken breast halves - cut into 1 inch pieces
wooden skewers, soaked in water
fresh pineapple chunks
maraschino cherries, stemmed
made this for the 4th of July - it was yummy!
It didn't taste bad, but it wasn't sweet, tangy, or spicy. bland. I would choose another recipe
This was amazing!!! I only changed a couple of things. I only used 1/4 cup of soy sauce, about 8 shakes of Tabasco sauce and I had to use canned pineapple. I also used steak instead of chicken but I think it would be wonderful on chicken or even shrimp. I will be using this again for sure!!! Thank you for the recipe!
This recipe is yummy. I left out the hot stuff but it didn't seem to hurt the flavor. I also subbed beer for the wine since I didn't have any on hand. We really liked this and will make it again. I will say though that I will use small whole mushrooms next time rather than just the caps.
I was only able to marinate half an hour, which really isn't enough time but I am going to rate the recipe anyway. The only things I changed in the marinade was Ouzo for the white wine (I thought the licorice flavour would pair well with the other sweet flavours in this recipe), reduced the soy to 1/4 cup and added 1/4 cup mandarin juice (well syrup from the can- it was already open so why waste) skipped the cayenne, omitted tomatoes and switched the red onion for a Vidalia onion. The cooks up perfectly in 10 minutes and the taste is quite good. The heat from the hot sauce definitely comes through (I used a Louisiana-style one) and the others play to mellow it a bit. I can only imagine how it would be if marinated longer!
Very good recipe!
This will be my go-to soak, the chicken was tender and flavorful. I had no low-sodium soy sauce so used the regular stuff. I was worried it would be too salty but it wasn't.
I tried some of the pineapple marinated and some without and both were delicious. I added zuchinni to the skewers and they tasted great.
Thanks for the great recipe Snacks!
This was interesting... reminded me of a mai tai with the cherry juice and pineapple. I did add all of the optional ingredients, but lessened the amount of soy sauce a bit. Threaded marinated chicken pieces alternately with fresh pineapple chunks on skewers then grilled. The finished dish was less mai tai and more of a spicy sweet and sour... quite tasty with the grilled pineapple. Thanks ~Snacks~ for the recipe.
I used only 1/8 tsp. cayenne and 1 tsp. of hot sauce in the marinade and it was spicy enough for my family. I made the marinade in the morning, added the boneless breasts and let them marinate all day. I didn't have time for kabobs so I left out the fruit completely and just cooked the breasts. I also boiled the marinade then thickened it with cornstarch mixed with a little water. I served the sauce alongside the chicken. When I have more time, I will make the kabobs. Very good recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Slayer's Sweet, Tangy, and Spicy Kabobs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 16
See how to make a quick, flavorful marinade for grilled chicken kabobs.
See how to grill sweet and savory chicken and veggie kabobs.
This elegant sweet and sour chicken has just the right amount of tang.