Gluten-Free, Casein-Free Grilled Sweet and Sour Chicken is a different take on Sweet and Sour Chicken, perfect for summer grilling! I like to serve this with quinoa or brown rice.
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- 2 (15 oz) cans crushed pineapple in its own juice; reserve juice
- 2 cups ketchup, divided equally
- ⅔ cup brown sugar, divided equally
- 4 Tbsp lemon juice, divided equally
- 2 Tbsp grated lemon rind, divided equally
- 6 skinless, boneless chicken breast halves
- 1 Tbsp sweet rice flour
- Drain and reserve (separately) both juices and pineapple from the 2 cans of crushed pineapple.
- Whisk together the 2 cups reserved pineapple juice, 1 cup ketchup, ⅓ cup brown sugar, 2 Tbsp lemon juice, and 1 Tbsp grated lemon rind.
- Add the chicken breast halves and marinate in refrigerator for 3 or more hours.
- Place chicken over medium heat on a hot grill and cook for 20-30 minutes, or until no longer pink.
- Meanwhile, in a large saucepan on stove, prepare the sweet and sour sauce by combining the reserved crushed pineapple, 1 cup ketchup, ⅓ cup brown sugar, 2 Tbsp lemon juice, 1 Tbsp grated lemon rind, and 1 Tbsp sweet rice flour.
- Bring mixture to a boil, then simmer and cook for 5-7 minutes until sauce thickens.
- When chicken is almost cooked, pour ½ cup of sauce into a small dish and baste chicken while it grills.
- Remove fully cooked chicken breasts from heat and place on serving dish. Pour remaining sauce over chicken.
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