These Fruity Chicken Kebabs are incredible and packed with wonderful flavour. I always make two batches. One batch is Chicken, Mango and Papaya and the other is Chicken, Coconut and Pineapple. Trust me, these kebabs will rock your world!
Nothing beats these fruity chicken kebabs on a hot summer day. Chicken combined with all your favourite tropical fruits, what could possibly be better?! Nothing. That's what.
I have been busy. I made something a little out there but we love them. These are something we make every summer and then gobble them up like mad. Not sure if you will. But you know, whatever!
So sit back, relax and put your feet up. Wait...that was me. You can do whatever you choose. Again, whatever.
Okay so are you ready for this? You sure? There will be tips at the bottom cuz holey snikeys these things had some zing this time. I think I forgot to dilute the marinade. You'd think I would learn to write recipes down. Thank goodness for this blog. I can now backtrack and see what I did and how to tweak my very own recipes. What a concept. Recording recipes, who woulda thunk it??? Goodness, sorry too much sauce today. Or everyday, whatever.
Enjoy today's adventure. I sure did. Full, can barely type at this point. Why...did...I...eat...so...much...
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Fruity Chicken Kebabs
Ingredients
For the Chicken, Coconut and Pineapple Kebabs:
- 1 pound boneless skinless chicken cut into cubes
- 1 coconut broken and cut into cubes
- ½ can pineapple cut into cubes (or use fresh, I forgot to grab one)
- ¼ cup Watkins Tropical Salsa (or any tropical sauce or salsa)
For the Chicken, Papaya and Mango Kebabs:
- 1 pound boneless skinless chicken cut into cubes
- 1 papaya cut into cubes
- 2 mangos cut into cubes
- ¼ cup Watkins Fruit Salsa (or any tropical sauce or salsa)
Instructions
- If using wooden skewers soak them in water for about 30 minutes prior to grilling.
- Preheat grill to medium heat.
For the Chicken, Coconut, and Pineapple Kebabs:
- Break open your coconut, pull apart and cut into cubes. Soak in water while you do the rest.
- Cut up pineapple and set aside.
- Cut up your chicken and set aside.
- Now grab skewers and get ready to load them any way you please.
- Place on a preheated grill and cook for about 4 minutes over medium to low heat on each side. Brush grill with oil prior to cooking to keep things from sticking.
- Now brush with sauce and grill for about 2 minutes on each side. Make sure you brush all sides.
- Remove and plate.
- Serve with a big old fruity kebab loving smile!
For the Chicken, Papaya, and Mango Kebabs:
- Cut up you papaya into cubes.
- Cut up your mango into cubes.
- Cut up your chicken into cubes.
- Gather your skewers and start loading them however you please. Be creative.
- Place kebabs on a preheated grill, you want it at a medium to low heat. Brush the grill with oil before cooking to avoid sticking.
- Cook for about 4 minutes each side.
- Now brush with sauce and cook for about 2 minutes more on each side.
- Remove and plate.
- Serve with a big old fruity kebab loving smile!
Notes
Nutrition
Tips for both recipes:
I went nuts on the sauce and forgot how much zing it has, so I've adjusted the recipes for you. I used a whole bottle, lol. Yikes there was some zing and bite to them. Luckily we like both zing and bite. I would use alot less next time. Or cut it with some italian dressing, oil or water. You could also just marinate the chicken pieces but not the fruit before loading them. I love grilled coconut, not everyone does. Although I have not had anyone not gobble them up. Most people are skeptical then are blown away by the taste. If you can toast it for desserts why not skewer it? Seems so sensible to me. Hope you agree.
Toodles and smoochies folks. I adore ya or whatever! *giggles*
Ann
Kim - what a GREAT post! I love the recipes and the peek into your garden. My back yard is....grass! Seriously! Not a plant or tree in sight! The recipes look amazing! What a great idea to grill fresh coconut!
Erin
Way to conquer that coconut! Great dinner!
Chef Dennis
you really went over the top with those kabobs! now you got me wanting to try grilled coconut!
Kim Bee
Debbie- Thanks. Glad to have you.
Ann- Thank you. Any tips on growing better grass? Ours is terrible. I need to do something. All these beautiful plants and horrible grass. It's a shame. You must try grilling it. I love it.
Erin- Lol, thanks. I came, I smashed, I won the war!
Chef Dennis- Thanks. I get a little nuts sometimes. You'd think there were 12 of us or something. I am so excited to hear you want to try this. Let me know if you do. I adore it. But I love coconut more than chocolate some days so no trusting my sanity.
Luke
Never tried coconut or papaya on a kabob. Sounds very interesting.
Lindselicious
I desperately want to try the grilled coconut on the kabob! That sounds sooooo good!
Asian-spice mix
grilled coconut,,,,yup,,,i have to try for sure,great post kimm-bee 🙂
Heather Nelsen
YUMMY! This whole page looks great! Glad you stopped by. 🙂 Come back anytime!
http://www.notesfromthenelsens.blogspot.com
Stephanie
These look awesome! I have been on such a mango kick lately. I will definitely be throwing some on my next kabobs!
icancookthat
Yum! I recently made mango shrimp kabobs. I love the taste of grilled fruit with chicken and seafood!
Emily @ Life on Food
I always love a meal that involves a hammer. Looks delicious! Makes me want to go on a vacation to the beach!