Sweet & sour chicken skewers with fruity noodles

Sweet & sour chicken skewers with fruity noodles

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(5 ratings)

Prep: 20 mins Cook: 10 mins


Serves 4

Kid friendly and easy to barbecue, these low-fat skewers are sure to become a family favourite

Nutrition and extra info

Nutrition: per serving

  • kcal545
  • fat6g
  • saturates2g
  • carbs83g
  • sugars19g
  • fibre4g
  • protein44g
  • salt1.92g
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  • 425g can pineapple chunks, drained, juice reserved



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 4 tbsp tomato ketchup
  • 2 tbsp white wine vinegar
  • 6 skinless chicken thighs, cut into chunks
  • 2 red chillies, deseeded and chopped
  • 1 red pepper, cut into chunks
  • 3 egg noodles nests
  • small bunch spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Mix the pineapple juice, tomato ketchup, vinegar and some seasoning together. Reserve half, then add the rest to a bowl with the chicken and half the red chilli. Marinate for 5 mins.

  2. Thread the chicken, pepper and half the pineapple onto 8 skewers.

  3. Heat your grill, or fire up a barbecue. Brush any excess marinade over the skewers, then grill or barbecue, turning regularly, for about 8 mins or until the chicken is starting to char at the edges and is cooked through.

  4. Meanwhile, cook the noodles following pack instructions, drain, then stir through the remaining pineapple, chilli and spring onions. Serve with the remaining sauce on the side or drizzled on top of the skewers.

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Comments, questions and tips

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7th Aug, 2017
Delicious! I used paneer instead of chicken as we don't eat meat, and the result was gorgeous. Nice and light unlike the shop bought sweet and sour jars of glue. I didn't put pineapple pieces in the noodles as I think it was sweet enough already. Ten out of ten!
16th Oct, 2014
Delicious, fresh and subtle flavours. Sweet and sour is my favourite fish at the takeaway but I find the sauce overpowering about half way trough the dish. This is just the right combination. I'm not a fan of heat so left out the chillies but doubled up on spring onions, and also added a little brown sugar to the sauce to help the skewers caramelise. Beaut
25th Mar, 2012
Fiddly to make but worth it for the tasty result. Grilled rather than barbequed.
libby0's picture
25th Jul, 2011
Quite nice, but did use chicken breast.
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