Mango Chicken Kabobs have a tropical flair with mango and pineapple pieces as well as coconut milk, pineapple juice and ginger used to marinate the chicken!
We could happily eat different variations of kabobs all summer long and never tire of them. The best kabobs have a combination of meat, veggies, and fruit. The bright vibrant colors on each kabob along with flavorful marinades and charred bits from the grill make the perfect dinner!
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Where is the mango chicken kabobs recipe? In this post, I will share step-by-step instructions with photos for how to make the chicken kabobs, as well as answering FAQs about the recipe and sharing a short video showing the recipe in motion. But you can go directly to the recipe by scrolling down to the bottom of the post.
How To Make Mango Chicken Kabobs
Coconut Milk Marinade
The first step is to mix up an easy, yet flavorful coconut milk marinade for the chicken. This coconut milk is from a can…NOT the refrigerated kind that comes in a carton.
Put the canned coconut milk, pineapple juice, lime juice, minced garlic, minced ginger, crushed red pepper flakes, ground coriander, salt, and coarsely ground black pepper in a bowl and whisk to combine.
How do you cut chicken breast for kabobs?
To cut chicken breast for kabobs, lay a chicken breast on a cutting board. Cut the chicken breast into long strips that are about the same width.
The number of strips depends on the size of the chicken breast. For small chicken breasts, you may only have to make one cut for two chicken strips. For larger chicken breast, make two cuts for three chicken strips.
Then, cut in the opposite direction to make chicken cubes that are about the same size. Again, the number of cuts you need to make will depend upon the size of your chicken breasts.
How To Marinate Chicken Kabobs
Put the chicken breast cubes in a gallon-sized ziptop bag.
Pour the marinade over the chicken pieces. Close the top of the bag and shake gently to coat all of the pieces with the marinade.
Place the chicken in the fridge to marinate for 30 minutes.
How do you cut peppers and onions for kabobs?
To cut the fruit, peppers, and onions for kabobs, follow the same concept as you did when cutting the chicken. First cut the fruit and veggies into strips that are about the same width. Then cut the strips into evenly sized pieces.
Put all of the veggie and fruit pieces in a gallon-sized ziptop bag. Add olive oil, salt, and pepper. Close the top of the baggie and gently shake to coat all of the veggies and fruit.
Place the bag in the fridge until the chicken is done marinating.
Assemble the Kabobs
When the chicken is ready, it is time to assemble the kabobs. Alternate with pieces of fruit, veggies, and chicken until the skewer is full.
Continue until all of the ingredients have been used. If you end up with extra veggies and fruit, you can make kabobs without the chicken or cook the extras separately in a grilling basket.
Cook the Mango Chicken Kabobs
After assembling all of the kabobs, its time for grilling! After preheating the grill to medium-high heat, grease the grates to prevent the kabobs from sticking.
Line the mango chicken kabobs up on the grill and cook over medium-high heat, turning occasionally until the chicken is fully cooked.
What goes with chicken kabobs?
The best thing about mango chicken kabobs is that you get the meat, fruit, and veggies all on one stick! If you want to serve the chicken kabobs over something, they would be delicious over rice, noodles, spaghetti squash or even on a salad.
Here are a few ideas of things to serve with chicken kabobs.
Cilantro Lime Cauliflower Rice
Interested In More Kabob Recipes? Try These Next:
Spicy Pineapple Chicken Kabobs
Mango Chicken Kabobs have a tropical flair with mango and pineapple pieces as well as coconut milk, pineapple juice and ginger used to marinate the chicken!
- 1 lb boneless skinless chicken breasts
- 1 cup cubed pineapple
- 1 cup cubed mango
- 1 cup sliced red bell peppers
- 1 cup sliced red onion
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 7 oz canned coconut milk
- 1/4 cup pineapple juice
- 2 tbsp lime juice
- 1 tbsp minced ginger
- 1 tsp minced garlic
- 1/2 tsp crushed red pepper
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Whisk together all of the ingredients for the coconut milk marinade. Set aside.
Cut the chicken into cubes and place in a gallon-sized ziptop bag. Add the marinade, close the bag and turn to coat. Marinate chicken in the fridge for 30 minutes.
Put the pineapple, mango, red bell peppers, and onions in a gallon-sized ziptop bag. Add the olive oil, salt, and pepper. Close the bag and turn to coat. Place in the fridge until the chicken is ready.
Alternately thread the chicken, pineapple, mango, red bell peppers, and onions onto skewers.
Preheat the grill to medium-high heat. Grease the grill grates and then add the mango chicken kabobs. Discard the marinade. Cook the kabobs over medium-high heat for 12-15 minutes, turning occasionally, until the chicken is fully cooked (reaches an internal temperature of 165˚F).
Nutrition facts calculated using 1/4 of the marinades since most of it is discarded.
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