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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.


Read the full recipe after the video.

Recipe Summary

40 mins
1 hr 10 mins


For the Fruits and Vegetables
For the Chicken
For the Skewers


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.