Chicken Kebabs with Chunky Tropical Salsa

Chicken Kebabs with Chunky Tropical Salsa
  • Prep Time: 25
  • Total Time: 50
  • Servings: 4.0

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About this Recipe

Explore the flavours of the tropics with these tender and juicy curried chicken kebabs served with a bright tropical salsa.


4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
.25 cup (60 mL) Lemon juice
.5 cup (125 mL) Olive oil
2 tsp (10 mL) Curry Powder
1 tbsp (15 mL) Honey
Salt and pepper
Skewers, wooden or metal
Non-stick cooking spray
2 Stalks lemongrass
2 cups (500 mL) Pineapple juice
.5 cup (125 mL) White wine
1 tsp (5 mL) Pure vanilla extract
.25 cup (60 mL) sugar
2 tbsp (30 mL) Cornstarch
3 tbsp (45 mL) Cold water
.5 Fresh pineapple, cut into bite-size pieces
1 Mango, cut into bite-size pieces
1 Papaya, cut into bite-size pieces
1 Lime, sliced


CUT chicken into bite-size pieces. Place into a re-sealable plastic bag.

COMBINE lemon juice, oil, curry powder, honey, salt and pepper in a small bowl. Pour over chicken, seal bag and gently massage marinade into meat. Refrigerate for at least one hour.

PEEL outer leaves from the lemongrass and cut into 3 inch (8 cm) pieces. Place in a medium saucepan, along with pineapple juice, wine, vanilla and sugar. Allow to soak for 10 minutes. Bring to a boil and simmer for 12-13 minutes, stirring frequently. Combine cornstarch and water and add to pan along with pineapple, mango, papaya and lime slices. Bring back to a simmer and cook an additional 3 minutes. Remove from heat and allow to cool. Remove lemon grass and lime slices and refrigerate until chilled.

PREHEAT BBQ to medium-high. Thread chicken pieces onto skewers. Spray grill with non-stick cooking spray. Grill kebabs 8-10 minutes turning frequently. Cook to an internal temperature of 165°F (74°C). Serve with chilled salsa.


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