Chicken on skewers means there’s fun in the air. Add to it a tropical medley of fruits and veggies and you might as well be on island time!
The original recipe we found called for grilled sea bass, but our taste buds were calling for chicken. So, we made the tropical salsa and used it with skewered chicken that we grilled. Both would be marvelous we’re sure.
- 1 cup 1/4-inch pieces peeled, cored pineapple
- 3/4 cup 1/4-inch pieces peeled, pitted mango
- 2/3 cup 1/4-inch pieces red bell pepper
- 1/2 cup 1/4-inch pieces seeded tomato
- 1/3 cup 1/4-inch pieces seeded English hothouse cucumber
- 1/3 cup 1/4-inch pieces red onion
- 3 tablespoons minced fresh cilantro
- 2 tablespoons minced fresh mint
- 2 tablespoons minced seeded jalapeño chili
- 2 tablespoons fresh lime juice
- 1 pkg. boneless, skinless chicken breasts
OR 6 6-ounce sea bass fillets
- Olive oil
- Salt and pepper
1. Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
2. Prepare barbecue (medium-high heat). Cut chicken into strips and put on skewers. Brush chicken or fish with oil; sprinkle with salt and pepper. Grill until chicken is browned or sea bass is just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.
When you are in a party setting, it’s difficult to enjoy the party and make sure each entrée is served at the appropriate temperature. We felt that the chicken tasted great with the tropical salsa even once it reached room temperature. I’m not sure you could say the same for the sea bass!