Main dishes · CRESPO KITCHEN

Island chicken, shrimp and mango skewers

Chicken and shrimp skewers with mango and vegetables, served with ginger mango sauce.

40 min approx.4 servingsFresh mango

Dish photograph: Island chicken, shrimp and mango skewers. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

½ cup olive oil
½ cup prepared mango chutney, chopped if coarse
½ cup bottled teriyaki sauce
2 tablespoons balsamic vinegar
¾ pound boneless skinless chicken breast, cut into 1½-inch cubes
18 medium shrimp, peeled and deveined
1 yellow onion, cut into 6 wedges
1 red onion, cut into 6 wedges
2 firm-ripe mangos, peeled and cut into large cubes
1 large red or green bell pepper, seeded and cubed
Cooking spray for the grill
Sauce: 1 mango, peeled and diced
Sauce: ¼ cup frozen orange juice concentrate
Sauce: 3 teaspoons water
Sauce: 2 teaspoons grated ginger

Method

Mix oil, chutney, teriyaki and balsamic vinegar. Reserve half in a clean container and use the rest to marinate the chicken and shrimp in the refrigerator for at least 3 hours.
Soak 18 bamboo skewers for at least 1 hour. Thread chicken, shrimp, onions, mango and pepper; separate chicken and shrimp skewers if preferred for easier cooking control.
Oil the grate before heating. Grill over medium heat for about 15–20 minutes, turning and brushing with the reserved clean marinade. Chicken must reach 165°F and shrimp should be firm and opaque.
Blend the sauce mango with orange concentrate, water and ginger. Serve alongside and discard marinade that touched raw protein.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: Chef Allen Susser