Name: Chicken, Mango, and Piña Skewers
Total time: 70 min
Ingredients: 1 large red onion, cut into 3 wedges, then crosswise in half, layers separated; 1 medium red bell pepper, cut into 12 pieces; 1 medium green bell pepper, cut into 12 pieces; 1 large mango, cut into 24 pieces; 0.5 pineapple, peeled, cored, and cut into 24 pieces; 2 tablespoons avocado oil; 0.5 lime, juiced (about 1 tablespoon); 2 teaspoons granulated garlic; 0.5 teaspoon ground black pepper; 0.25 teaspoon kosher salt; 0.5 teaspoon crushed red pepper; 2 teaspoons granulated garlic; 2 teaspoons onion powder; 0.5 teaspoon ground black pepper; 1 teaspoon paprika; 1 teaspoon ground oregano; 0.5 teaspoon cayenne; 1.5 pounds boneless skinless chicken thighs, cut into 24 pieces; 2 tablespoons avocado oil; 0.5 lime, juiced (about 1 tablespoon); Pinch of kosher salt; 8 large metal or wooden skewers (if using wooden skewers, soak in warm water for 15 minutes to prevent burning); Flaky sea salt, such as Maldon, for garnish; Cilantro leaves, for garnish; Lime wedges, for squeezing over

Chicken, Mango, and Piña Skewers

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These colorful and flavorful skewers by Paola Velez feature seasoned chicken, mango, pineapple, red and green bell peppers, and onion. If you use bamboo skewers, be sure to soak them in warm water so they don't burn in the oven. If you're in the market for metal skewers, look for flat ones, not round. They'll hold the food in place when you turn them over.

Paola Velez

Published on June 29, 2022

Active Time:

40 mins

Total Time:

1 hr 10 mins

Servings:

Ingredients

For the Fruits and Vegetables

1 large red onion, cut into 3 wedges, then crosswise in half, layers separated
1 medium red bell pepper, cut into 12 pieces
1 medium green bell pepper, cut into 12 pieces
1 large mango, cut into 24 pieces
½ pineapple, peeled, cored, and cut into 24 pieces
2 tablespoons avocado oil
½ lime, juiced (about 1 tablespoon)
2 teaspoons granulated garlic
½ teaspoon ground black pepper
¼ teaspoon kosher salt

For the Chicken

½ teaspoon crushed red pepper
2 teaspoons granulated garlic
2 teaspoons onion powder
½ teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon ground oregano
½ teaspoon cayenne
1 ½ pounds boneless skinless chicken thighs, cut into 24 pieces
2 tablespoons avocado oil
½ lime, juiced (about 1 tablespoon)
Pinch of kosher salt

For the Skewers

8 large metal or wooden skewers (if using wooden skewers, soak in warm water for 15 minutes to prevent burning)
Flaky sea salt, such as Maldon, for garnish
Cilantro leaves, for garnish
Lime wedges, for squeezing over

Directions

Prepare the Fruit and Vegetables:

Position oven racks in the upper and lower third of oven; preheat to 450°F. Place onions, bell peppers, mango, and pineapple in a large bowl. Add oil, lime juice, granulated garlic, pepper, and salt; toss to coat.

Make the Chicken

Stir chicken seasoning ingredients together in a small bowl. Place chicken in a medium bowl. Add spices, oil, and lime juice and toss to coat. Season with salt to taste.

Make the Skewers

Line a large rimmed baking sheet with foil; set a metal rack inside baking sheet. Working with 1 skewer at a time, add 1 piece of pineapple followed by a red or green bell pepper (alternate so half of skewers have 1 red and 2 green, and half have 2 red and one green), 1 or 2 pieces of onion, 1 piece of mango and finally 1 piece of chicken. Repeat threading on each skewer 2 more times. Place on prepared rack. Repeat with remaining 7 skewers.
Roast skewers on lower rack of oven for 14 minutes. Using tongs, turn skewers over and roast until chicken is cooked through, 14 more minutes. Transfer baking sheet to the upper rack and turn on broiler. Broil on high until fruit, vegetables, and chicken are lightly golden in spots, 3 to 4 minutes. Place skewers on a serving platter, sprinkle with flaky sea salt, and garnish with cilantro and lime wedges.