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!
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).
Video
Notes
Nutrition facts calculated using 1/4 of the marinades since most of it is discarded.