Sunny Tropical Chicken Kabobs

Woke up early Saturday morning to a ray of sunshine.  It was such a beautiful day that I was inspired to fire up my indoor grill and make some Tropical Chicken Kabobs.
Being of Haitian descent, it is no surprise that I made my kabobs with mangoes (not the ripe ones).
I marinaded my chicken for about an hour in the refrigerator.  During this time I soaked my bamboo skewers so as to not have a fiery incident when I place them on the grill.
I chopped up some bell peppers (red, yellow and orange) and began to put the kabobs together.  They came out so beautiful and SUNNY. I almost for a second forgot that we were still in the dead of winter.
After about 30 minutes on the grill (ensuring every piece of chicken was thoroughly cooked), my hubby and I indulged in a taste of back home.

Look at these beauties!

1 pound of Chicken Tender Strips {cubed}
1 medium sized Mango {not the ripe ones}
Bell Peppers {Red, Yellow and Orange}
Non-stick cooking spray {I use PAM}
America’s Choice Caribbean Jerk Marinade
Black Pepper
Bamboo Skewers
Fire up your indoor grill
Marinade Chicken in fridge for 30 minutes or 1 hour
Soak Bamboo skewers in water
Chop peppers into 1 1/2 to 2 inch pieces
Chop mango into cubes
Take chicken out of refrigerator
Grab a skewer and add a chicken cube, add a mango, add a pepper and repeat until there are at least two of chicken pieces, two mangoes and two pepper pieces on each kabob
Sprinkle Kabobs with some salt and black pepper
Spray grill with non-stick spray
Add Kabobs to the grill and cook until chicken pieces are thoroughly cooked {about 30 minutes}
Remove from heat
Tip: If you have a wok lid, use it to cover kabobs. This will help the heat to circulate and cook the kabobs thoroughly.

As Seen On e-recipe

As Seen On Tasty Kitchen


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