Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. pineapple juice | ||
| ¼ c. coconut milk | ||
| 1 clove(s) garlic, minced | ||
| 1 tsp. Southwest chipotle seasoning | ||
| 2 boneless, skinless chicken breasts (about 16 oz total), cut into 1-inch cubes | ||
| 1 mango, cut into 1-inch pieces, divided | ||
| 1 c. cherry tomatoes | ||
| ½ medium red onion, cut into wedges | ||
| ½ c. Hy-Vee light sour cream |
Directions
- Combine pineapple juice, coconut milk, garlic and Southwest chipotle seasoning in a large resealable plastic bag. Add chicken and toss to coat. Refrigerate 20 minutes to marinate; discard marinade.
- On each skewer, thread marinated chicken, half of mango pieces, tomatoes and onion. Grill over medium heat, 12 to 14 minutes, or until chicken reaches 170 degrees, turning halfway through grilling.
- Meanwhile, mash remaining half of mango and combine with sour cream. Serve mango sauce with grilled kabobs.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 75mg
- Sodium: 100mg
- Total Carbohydrates: 16g
- Protein: 29g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 20%
0%
Iron 8%
0%
Calcium 8%
Recipe Source:
Hy! Magazine.