ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pickapeppa Chicken and Mango Kebabs

Yield Serves 4 (serving size: 2 skewers)
Pickapeppa Sauce: This mellow, slightly sweet Caribbean condiment has been called the Jamaican ketchup. The blend of tomatoes, mangoes, raisins, tamarind, and cane vinegar makes an excellent marinade for grilled chicken and pork. Look for it on the international aisle.

Ingredients

  • 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

Nutrition Information

  • calories 218
  • fat 3.5 g
  • satfat 0.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 278 mg
  • calcium 0.0 mg

How to Make It

  1. 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.