By now, most people know that I constantly write and test recipes for various contests and competitions. Last night, I finally got a chance to test my idea for the Dole Cook Off. Going into it, there were certain Dole products that I just don’t use, so I kept to the foods that we eat regularly. Being in Florida, we eat our fair share of tropical fruits, but even then, there are tropical fruits that I don’t care for…papaya being the most note able (smells like old socks). Likewise, with our minimal winters, grilling is not simply reserved for summer cookouts & BBQs. Dole’s requirements were actually quite simple…1 cup of Dole fruit from a list of approved products, a grill with a side burner, and under 60 minutes. I can do that!
2 c. Dole frozen mango chunks
2 c. Riesling (white wine)
1 c. sugar
2 TBSP lime juice
1 tsp red pepper flakes
2 lbs boneless skinless chicken breasts
3 tsp olive oil
3 tsp salt
3 tsp garlic powder
1 tsp black pepper
1 c. coconut milk
1 c. water
2 TBSP lime juice
1 c. uncooked parboiled rice
In a medium size sauce pan, combine mango, wine, sugar, 2 TBSP lime juice, and red pepper flakes. Bring to a boil. Boil for 15 minutes, whisking frequently to mash mango. Allow mango & wine to reduce by half. Remove from heat and allow to cool.
Meanwhile, cut chicken into 2 inch chunks. Place in a shallow dish and cover with 2 tsp olive oil, 2 tsp salt, 2 tsp garlic powder, and black pepper. Toss to coat. Skewer meat onto bamboo or metal skewers and set aside.
When mango glaze has finished & begins to cool. Divide mango glaze in half.
Combine coconut milk, water, 1 tsp salt, 1 tsp olive oil, and 2 TBSP lime juice in a medium size sauce pot. Bring to a boil. Add rice, reduce heat to low, cover, and cook for 25 minutes, or until rice is tender and liquid is absorbed.
Over a medium high heat, grill chicken skewers for 4-5 minutes before turning. Turn and brush with mango glaze. Cook an additional 2 minutes before turning. Glaze again with mango glaze. Turn a 2-3 more times to completely glaze chicken chunks. Grill to a golden brown. Remove from heat & plate.
To plate, spoon 2-3 tablespoons of cooked rice onto a small appetizer plate or shot glass. Top with 2 tsp mango glaze and a chicken skewer.