What doesn't kill you makes you stronger...

The recipe today is bright and fresh, although I did encounter a problem during preparation...the gas grill ran out of gas. In turn, I baked my mango chicken skewers in the oven, followed by browning  them under the broiler. This was not the original plan, but if you are without a grill I am pleased to inform you there is an alternative option. The mango tree seems to be maintaining it's high volume of production, so I am continuing to attempt to create new dishes. This is a simple chicken skewer with mangoes, red onion, and cherry tomatoes drizzled with honey for a glistening glaze accompanied with a ginger mango sauce. I placed the chicken on a bed of rice pilaf seasoned with fresh cilantro and scallions. A perfect summer meal!

2 boneless skinless chicken breasts, cut in 1inch cubes

1 large mango, cut in 1 inch cubes

16 cherry or plum tomatoes

1 small red onion, cut into 8 wedges lengthwise,

Honey for glazing

wooden skewers, soaked in water for 1 hour

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with non-stick spray.

Arrange ingredients in any order you like.

Place all skewers on foil lined sheet, leaving at least ½-inch between. Drizzle with honey and spread to cover with a pastry brush. Turn over and brush with honey on second side.

Roast in 400*F oven for about 12 minutes, then turn skewers over and roast for a second 10 minutes. If chicken is not cooked through, roast for an additional 5 minutes. For additional char, run under the broiler for a minute on each side. Serve with lime wedges.

Mango dipping sauce:

1 mango, peeled, pitted and diced, about 1 cup

¼ cup frozen orange juice concentrate

2 tablespoons unseasoned rice vinegar

2 teaspoons grated fresh ginger

In a food processor, combine mango, orange juice concentrate, vinegar and grated ginger. Puree until smooth. Chill. Serve with skewers.

Until tomorrow...Peace.