Champagne® Mango and Chicken Kebobs

Ingredients

For the kebobs:

  • 2 chicken breasts, sliced lengthwise in 1" strips
  • 1 champagne® mango, peeled, seeded and cut in 1/2" thick slices
  • 1 green bell pepper, stem removed and cut into 1" squares
  • 1 small onion, cut into 1" wedges
  • 1 cup of fresh pineaple cut into 1" cubes

For the basting sauce:

  • 1/3 cup honey
  • 1/3 cup dijon mustard
  • 1 tsp fresh orange zest


Instructions:

Heat up your grill to medium heat.

Prepare the sauce by mixing the mustard, honey and orange zest thoroughly in a small bowl. Let it sit until you are ready to use it.

Assemble the kebobs by alternating the ingredients on metal or wooden skewers. (Note: If you are using wood skewers, be sure to soak them for at least 30 minutes before you grill or they will get burnt).

Grill the kebobs once the grill is hot, basting them frequently with the sauce using a basting brush. Turn kebobs over the grill as you cook them to ensure the chicken is fully cooked.

When the chicken is cooked, transfer the kebobs to a plate and enjoy!

This recipe was provided by loyal Champagne® mango fan, Ms. Marcia Reed, of Oklahoma. Ms. Reed enjoys cooking with mangos and is always looking for new ways to prepare them. For this recipe, Ms. Reed recommends wrapping the chicken on the kebob like a serpentine to ensure it cooks evenly on all sides without overcooking the mango. 

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