1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1/4 cup Pickapeppa sauce
2 garlic cloves, minced
2 cups (1-inch) cubed mango
2 cups (1-inch) pieces red bell pepper
How to Make It
Combine chicken, Pickapeppa sauce, and garlic in a large zip-top plastic bag. Seal bag. Refrigerate 2 hours. Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken, mango, and red bell pepper alternately onto each of 8 (12-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 10 minutes or until chicken is done, turning occasionally.
Not sure what the original recipe with Pickapeppa Sauce tastes like, but regardless these kebabs were amazing. The mango made them unique and yummy! Searched high and low for the special sauce at two different grocery stores. Unfortunately couldn't find it. Ended up substituting Stonewall Kitchen's Pineapple Ginger Sauce from a local gourmet chain.
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