Servings and Ingredients
|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|
- 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.
240 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 75mg
- Sodium: 100mg
- Total Carbohydrates: 16g
- Protein: 29g
Vitamin A 30%
Vitamin C 20%