Mango Chicken Kabobs
Mango Chicken Kabobs have a tropical flair with mango and pineapple! Make the marinade with coconut milk, pineapple juice, and ginger.
Servings 4
Calories 250kcal
Equipment
Ingredients
- 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 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Coconut Milk Marinade
- 7 oz canned coconut milk
- 1/4 cup pineapple juice
- 2 tablespoon lime juice
- 1 tablespoon minced ginger
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 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 are calculated using 1/4 of the marinades since most of it is discarded. Store leftovers in the fridge in an airtight container for 3-4 days.
Nutrition
Serving: 4Servings | Calories: 250kcal | Carbohydrates: 19g | Protein: 26g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 284mg | Fiber: 3g | Sugar: 14g
