Not Your Typical Grilled Chicken: Mango Riesling Chicken Skewers w/ Coconut-Lime Rice

mango riesling chicken (2)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!

Ingredients

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.
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One Comment Add yours

  1. Jasmine S. says:

    Chicken and mango sound like a complimentary combo!

    Like

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