Sticky Mango Chicken Skewers with Black Bean & Pineapple Brown Rice
The flavors of this recipe are simple and splendid. The perfect combination of sweet and spice, a teensy bit fruity and full of hearty goodness. Love this recipe especially because of it's health factor. There's just good stuff in there, not to mention how quickly you can cook it up, should your night be as hectic as ours was tonight.
Ingredients:
For the Sticky Mango marinade:
1 very ripe mango, peeled and cut from the pit
1/2 jalapeno (seeds removed)
1/4 cup honey
2 tablespoons soy sauce
3 tablespoons vinegar
1 1/2 pounds chicken breast, sliced very thin
For the Pineapple Brown Rice:
2 cups cooked brown rice
1 can black beans, drained
1/2 fresh pineapple, chopped
1/2 red bell pepper, finely diced
1/3 cup scallions, finely diced
1/2 teaspoon garlic salt
Directions:
For the Sticky Mango marinade:
In a blender, combine all ingredients until smooth. Spread over the thinly sliced chicken, then cover the chicken and refrigerate for 1-8 hours. When ready to cook, thread the chicken onto skewers, then grill or bake in an oven preheated to 500 degrees for 18-20 minutes, or until the chicken is cooked through. Serve over pineapple rice.
For the Pineapple Brown Rice:
Stir the rice, black beans, pineapple, and red bell pepper together in a large skillet. Heat over medium heat until hot. Remove and stir in scallions and garlic salt. Serve with Sticky Mango skewers. Enjoy!
Another Recipe I found at Cheeky Kitchen. It's that time of year when anything grilled looks fabulous!
