Mango Curry Chicken Kabobs

Summer’s here, so let’s throw a party! 

It doesn’t matter if you’re having a backyard bash, an office picnic, or just hosting your family for dinner – you need appetizers!

Thai curry chicken mango kabobs are the perfect appetizer – or main dish – no matter what type of event you’re hosting!

The flavor combination of sweet and savory chicken with mango, red onion, cilantro, and bell peppers all skewered together on wooden or metal skewers make a fantastic appetizer or main course for your next friend’s and family get together!

The sweet flavor of the mango pairs beautifully with the savory taste of sriracha sauce for an unforgettable bite- full of flavor!

Grilling is the perfect summer activity, right! 

Whether you’re grilling outside or inside your home, these kabobs will tantalize your taste buds! Simple ingredients that are available at any store are all it takes to make this dish.

Shop my kitchenware!

Instant Pot Ace Blender  |  Instant Pot Duo Nova pressure cooker  |  Amazon wooden skewers  |  Amazon metal skewers  |  Amazon woven charger plates  |  Pioneer Woman similar dinner plates  |  Anthropologie dish towel  |  Amazon heart shaped measuring spoons  |  Amazon similar red bowls  |  Weber Summit Grill  |

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What to serve with grilled mango chicken kabobs?

It is easy to serve chicken mango kabobs with a variety of side dishes. Both juicy and flavorful, Thai curry chicken mango kabobs don’t have to be the only dish on your dinner table. 

You may also like to serve the following alongside this meal:

• Grilled fruit
• Sweet plantains
• Rice cooked in coconut milk
• Southern pasta with Italian dressing
• Tomato watermelon salad
• Tomato and cucumber pasta salad

Add sliced cucumbers before serving, as they will add freshness while sitting alongside all those spices used in making the mango mixture which may overwhelm other flavors without them balancing each other out. 

Pineapple Coleslaw

Pineapple coleslaw is perfect Caribbean food for those hot days when you need something citrusy and flavorful that’s not spicy! Refreshingly light, yet still rich in vitamin A and C from the cabbage.

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What vegetable, side dish or salad can you serve with mango kabobs?

What goes with chicken kabobs?

One of the most popular choices is a pineapple coleslaw salad because it pairs well with so many different foods – and tastes delicious!

Steamed carrots seasoned with brown sugar and thyme can be paired with Thai curry mango chicken kabobs, a perfect, healthy, and nutritious addition to your meal. They’re also quick and easy to make in the Instant Pot.

Black Folks Brown Sugar Glazed Carrots

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And who doesn’t love a soul food seasoned side dish?

Now you can have Black folks brown sugar-glazed carrots in less than five minutes with Instant Pot!

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How do you cut chicken breast for kabobs?

• Use a cutting board when slicing the chicken breasts. 
• Cut the chicken breast into long, equal-width strips (1 ½” or 2″ width).
• Make cubes of chicken about the same size by cutting in the opposite direction.

Southern Stuffed Peppers

This Southern stuffed peppers recipe may seem like a fancy dish at first glance - but take another look... They're an old-fashioned Southern meal homemade with ingredients you can easily find in your pantry!

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How do you cut peppers and onions for kabobs?

Cutting peppers and onions for kabobs can be tricky. The goal is to slice them into small cubes that will stay on the skewer. So let’s make this easier for you.

How to slice bell peppers for kabobs?

• With the bell peppers on the cutting board, the stems facing up, cut off the top of the pepper. 
• Now cut between the white-colored ribs and seeds of the bell pepper.
•  Cut flat pieces into 1-1 ½” cubes, ensuring to remove the ribs and seeds from the bell pepper.

How to slice onions for kabobs

• Cut onions in half, slice them into strips, and cut them into 1-1 ½” cubes. 
• This way, they will cook more evenly on the grill.

How long do you cook kabobs on the grill?

To cook the perfect grilled kabob, place your favorite ingredients on skewers (i.e., marinated chicken, mango, and bell pepper chunks) and then grill until cooked through for approximately 5-7 minutes on each side. Make sure your grill’s temperature is adjusted as needed so it doesn’t get too hot!

How do you grill vegetables and kabobs without burning them?

Have you ever grilled kabobs and burned the vegetables? It’s a common problem that can be easily avoided. 

All it takes are simple steps to keep your vegetables from burning while you cook them over the grill!

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Summertime is all about the refreshing flavors of juicy watermelon and tangy tomatoes. 

This recipe for tomato watermelon salad with feta cheese, pickled onions, pickled peppers, and zesty cilantro is a classy Southern dish, perfect for any occasion!

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How to grill perfect kabobs with juicy vegetables every time!

• The vegetables and meat should be cut into uniform size chunks, making grilling easier and ensuring they cook at the same rate.
• When you’re ready to start cooking, it’s important to remember not to overcrowd your kabobs with either meat or veggies (you’ll end up with soggy skewers).
• Make sure to soak your skewers in water before placing food on them to avoid sticking while cooking. This is an essential first step because sticking will only mean you’ll end up with burnt and soggy kabobs! 
• When you’re ready to cook, make sure that your grill is hot before putting kabobs on it. If not, turn up the heat immediately. This will ensure a nice char without overcooking or scorching anything right away!
• It should also be noted that if you’re cooking more than one skewer at a time – whether they’re vegetables or meat only, they need to be grilled simultaneously. Both sides of each kabob must get an equal amount of exposure to the fire while becoming cooked thoroughly.
• After placing kabobs onto the grill, remember not to touch them for about five minutes. This allows the kabobs to get a good sear on them and ensure they are cooked thoroughly without overcooking anything.

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Recipe – Thai curry chicken mango kabobs

Are you craving a juicy, succulent, and sweet mango kabob? If you’re looking for a quick and easy way to give your family the nutrition they need without sacrificing taste, then don’t miss out on these healthier curry chicken mango kabobs!

Ingredients – Thai curry chicken mango kabobs

Ingredients – Thai curry chicken marinade

• 1 large mango to yield ¼ cup of mango purée (I used the Instant Pot Ace blender on the ‘pulse’ setting to make the mango purée.) – (*Omit this ingredient to make this recipe keto-friendly!)
• ¼ cup of soy sauce
• 1 tablespoon of fish sauce
• 1 teaspoon of ginger, finely chopped
• 1 teaspoon of minced garlic
• 1 teaspoon of curry powder
• 1 teaspoon of sriracha sauce
• ½ teaspoon of Thai red curry paste
• the juice of 1 lime
• 2 tablespoons of fresh chopped cilantro
• 1 tablespoon of brown sugar (*Omit this ingredient to make this recipe keto-friendly!)
• 1 tablespoon of olive oil
• Optional – 1 teaspoon of red pepper flakes

Ingredients – grilled mango chicken kabobs

• 1 ½ – 2 pounds of chicken breast cut into 1″ chunks
• 2 mangos peeled and cut into 1″ chunks (*Omit this ingredient to make this recipe keto-friendly!)
• 8-10 wooden or metal skewers
• 2 bell peppers, seeds removed and cut into 1″ chunks
•  (red, yellow, or orange bell peppers preferred – and the colors are so beautiful in the summer!)
• 1 red onion cut into 1″ chunks
• fresh cilantro to garnish

Instructions – Thai curry chicken mango kabobs

Instructions – Thai chicken marinade

1. Place the cut chicken in a large zip lock bag or air-tight container.
2. In a medium-size bowl, combine all the ingredients for the marinade and stir.
3. Reserve and set aside about ½ a cup of the marinade for dipping the finished grilled kabobs. 
4. Pour the marinade over the chicken inside the bag or container.
5. Shake the bag, or use a basting brush to coat the chicken evenly.
6. Place the marinated chicken in the refrigerator for at least 1 hour or overnight.

Instructions – grilled Thai curry chicken mango kabobs

1. If you’re using wooden skewers, be sure to soak them in warm water for at least 30 minutes before grilling.
2. Thread pieces of marinated chicken, bell pepper, red onion, and mango onto each skewer. You should be able to fit about 4 pieces of chicken per skewer to yield about 8 kabobs.
3. Preheat the grill to medium-high heat and spray with non-stick cooking spray.
4. Place kabobs directly on the grill and cook for 5-7 minutes on each side, or until the chicken is fully cooked through and the vegetables have grill marks. Adjust your grill temperature as needed.
5. Garnish with fresh chopped cilantro and a squeeze of lime juice.
6. Serve and enjoy with the set-aside reserve of sauce for dipping!

Pro tips: 

• Wooden skewers can burn quickly over a hot grill. Soaking them in warm water for 10 to 30 minutes before threading them with food will keep the skewers from cooking along with the food.

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A traditional Southern chicken salad made by Black folks is more than just mayo and chicken chunks. It's bursting with flavor and the perfect balance of savory, crunch, and sweet.

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This brine is easy to prepare because it’s simply homemade apple cider made with apples and notes of citrus, pomegranate, cinnamon, brown sugar, and cloves. The result is tender, juicy, and the most flavorful turkey meat!

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How far in advance can you make these chicken skewers?

Why use the Instant Pot for this grilled recipe?

Thai curry chicken mango kabobs are the perfect summer dish!

They’re made even easier with Instant Pot mango chicken marinade for a perfectly grilled Thai chicken curry kabob.

• If you’re not an old gill pro (me raising my hand here!), you can pre-cook your chicken in advance to make your grilling experience more manageable, as the chicken for your Thai chicken skewers will already be fully cooked.
• By pressure cooking the chicken for 5 minutes in the Instant Pot, you’ll only need the grill for the smokey flavoring and the grill mark’s char!

Instant Pot ingredients – Thai curry chicken mango kabobs 

Ingredients – Thai mango curry chicken marinade

• 1 large mango to yield ¼ cup of mango purée (I used the Instant Pot Ace blender on the ‘pulse’ setting to make the mango purée.) – (*Omit this ingredient to make this recipe keto-friendly!)
• ¼ cup of soy sauce
• 1 tablespoon of fish sauce
• 1 teaspoon of ginger, finely chopped
• 1 teaspoon of minced garlic
• 1 teaspoon of curry powder
• 1 teaspoon of sriracha sauce
• ½ teaspoon of Thai red curry paste
• the juice of 1 lime
• 2 tablespoons of fresh chopped cilantro
• 1 tablespoon of brown sugar (*Omit this ingredient to make this recipe keto-friendly!)
• 1 tablespoon of olive oil
• Optional – 1 teaspoon of red pepper flakes

Ingredients – mango chicken

• 1 ½ – 2 pounds of chicken breast cut into 1″ chunks
• 2 mangos peeled and cut into 1″ chunks (*Omit this ingredient to make this recipe keto-friendly!)
• 8-10 wooden or metal skewers
• 2 bell peppers, seeds removed and cut into 1″ chunks
•  (red, yellow, or orange bell peppers preferred – and the colors are so beautiful in the summer!)
• 1 red onion cut into 1″ chunks
• fresh cilantro to garnish
• 1 cup of chicken broth (or water)

Instant Pot instructions – Thai curry chicken mango kabobs

1. In a medium-size bowl, add the chicken chunks, and set aside.
2. In another medium-size bowl, combine all the ingredients for the marinade and stir to mix.
3. Reserve and set aside about ½ a cup of the marinade for a dipping sauce for the finished grilled kabobs. 
4. Pour the marinade over the chicken in the other bowl.
5. Add the chicken broth to the Instant Pot stainless steel inner pot.
6. Use a large spoon to place the marinated chicken inside the inner pot.
7. Pour any remaining marinade over the chicken inside the inner pot and use a basting brush to coat the chicken in the marinade evenly.
8. Close the Instant Pot lid (make sure the vent is in the sealing position – up) and pressure cook on high for 5 minutes.
9. When the cooking time finishes, allow a natural release of pressure for at least 5 minutes.
10. To open the Instant Pot lid, manual release any remaining pressure, if applicable.
11. If you’re using wooden skewers, be sure to soak them in warm water for at least 30 minutes before grilling.
12. Thread pieces of marinated chicken, bell pepper, red onion, and mango onto each skewer. You should be able to fit about 4 pieces of chicken per skewer to yield about 8 kabobs.
13. Preheat the grill to medium-high heat and spray with non-stick cooking spray.
14. Place kabobs directly on the grill and cook for 3-5 minutes on each side, or until the chicken and vegetables have grill marks. Adjust your grill temperature as needed.
15. Garnish with fresh chopped cilantro and a squeeze of lime juice.
16. Serve and enjoy with the set-aside reserve of sauce for dipping!

Instant Pot Whole Chicken Recipe – The Southern Way

How to make a whole chicken in the Instant Pot - the Southern way! 

It's more than just a traditional chicken recipe - flavorful, tender & juicy - it's more of a soul food flavor burst!

Check out this recipe!

Wanna pre-cook your chicken but don’t have an Instant Pot? 

For this recipe – No Instant Pot? No problem!

• Alternatively, you can simmer the kabobs on the stove in a large covered pan with approx ¼ cup of water for about 10 minutes on each side. 
• This extra step helps to ensure the chicken cooks thoroughly on the inside without drying out before transferring to the grill.

The juices from the mango and spices in this recipe will leave your stomach satisfied while still being light on calories. 

Healthy ingredients such as ginger, garlic, curry, cilantro, and olive oil combine to create a delicious marinade! 

In addition to providing flavor, these ingredients are rich in vitamins and minerals good for your body.

Jack-O-Lantern Stuffed Peppers In The Instant Pot

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Orange bell peppers are carved into edible jack-o-lanterns stuffed with seasoned beef & cooked rice - made especially easy in the Instant Pot. Fun & yum!

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What do you think of this recipe?

Do you have a question about this how to make or serve Thai curry chicken mango kabobs? 

Rate this recipe 5-stars and leave your questions or feedback in a comment below!

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Like this post? Pin the below  picture to your favorite Grilling Food Ideas Pinterest board!

Curry Chicken Mango Kabobs

Curry chicken mango kabobs are the perfect summer appetizer - or main dish- no matter what type of event you're hosting!

The flavor combination of sweet and savory chicken with mango, red onion, cilantro, and bell peppers all skewered together on wooden or metal skewers make a fantastic appetizer or main course for your next friend's and family get together!

Print Recipe Pin Recipe Rate Recipe Save Recipe!Go to Collections

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Marinating Time: 1 hour hour

Total Time: 1 hour hour 35 minutes minutes

Course: Main Course

Cuisine: Caribbean, Grilled Recipes

Servings: 8

Calories: 224kcal

Author: Shaunda Necole

Cook ModePrevent your screen from going dark

Equipment

• 8-10 wooden or metal skewers
• grill
• Instant Pot pressure cooker (optional)
• Instant Pot Ace blender (to make the mango puree)

Ingredients

Thai mango curry chicken marinade

• 1 mango - 1 large mango to yield ¼ cup of mango puree (I used the Instant Pot Ace blender on the 'pulse' setting to make the mango puree.) - (*Omit this ingredient to make this recipe keto-friendly!)
• ¼ cup soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon ginger finely chopped
• 1 teaspoon garlic minced
• 1 teaspoon curry powder
• 1 teaspoon sriracha sauce
• ½ teaspoon Thai red curry paste
• 1 lime juiced
• 2 tablespoons cilantro chopped
• 1 tablespoon brown sugar (*Omit this ingredient to make this recipe keto-friendly!)
• 1 tablespoon olive oil
• 1 teaspoon red pepper flakes Optional

Ingredients - grilled mango chicken kabobs

• 2 pounds chicken breast cut into 1" chunks
• 2 mangos peeled and cut into 1" chunks
• 2 bell peppers seeds removed and cut into 1" chunks (Red, yellow, or orange bell peppers preferred.)
• 1 red onion cut into 1" chunks
• 1 cup chicken broth (or water)

Instructions

• In a medium-size bowl, add the chicken chunks, and set aside.
• In another medium-size bowl, combine all the ingredients for the marinade and stir to mix.
• Reserve and set aside about ½ a cup of the marinade for a dipping sauce for the finished grilled kabobs.
• Pour the marinade over the chicken in the other bowl.
• Add the chicken broth to the Instant Pot stainless steel inner pot.
• Use a large spoon to place the marinated chicken inside the inner pot.
• Pour any remaining marinade over the chicken inside the inner pot and use a basting brush to coat the chicken in the marinade evenly.
• Close the Instant Pot lid (make sure the vent is in the sealing position – up) and pressure cook on high for 5 minutes.
• When the cooking time finishes, allow a natural release of pressure for at least 5 minutes.
• To open the Instant Pot lid, manual release any remaining pressure, if applicable.
• If you’re using wooden skewers, be sure to soak them in warm water for at least 30 minutes before grilling.
• Thread pieces of marinated chicken, bell pepper, red onion, and mango onto each skewer. You should be able to fit about 4 pieces of chicken per skewer to yield about 8 kabobs.
• Preheat the grill to medium-high heat and spray with non-stick cooking spray.
• Place kabobs directly on the grill and cook for 3-5 minutes on each side, or until the chicken and vegetables have grill marks. Adjust your grill temperature as needed.
• Garnish with fresh chopped cilantro and a squeeze of lime juice.
• Serve and enjoy with the set-aside reserve of sauce for dipping!

Video

Notes

Why use the Instant Pot for this grilled recipe?

• If you’re not an old gill pro (me raising my hand here!), you can pre-cook your chicken to make your grilling experience more manageable, as the chicken for your Thai chicken skewers will already be fully cooked.
• By pressure cooking the chicken for 5 minutes in the Instant Pot, you’ll only need the grill for the smokey flavoring and the grill mark’s char!

Wanna pre-cook your chicken but don’t have an Instant Pot? 

For this recipe – No Instant Pot? No problem!

• Alternatively, you can simmer the kabobs on the stove in a large covered pan with approx ¼ cup of water for about 10 minutes on each side. 
• This extra step helps to ensure the chicken cooks thoroughly on the inside without drying out before transferring to the grill.

 

Or, cook your mango chicken entirely on the grill!

Grill only instructions – Thai chicken marinade

1. Place the cut chicken in a large zip lock bag or air-tight container.
2. In a medium-size bowl, combine all the ingredients for the marinade and stir.
3. Reserve and set aside about ½ a cup of the marinade for dipping the finished grilled kabobs. 
4. Pour the marinade over the chicken inside the bag or container.
5. Shake the bag, or use a basting brush to coat the chicken evenly.
6. Place the marinated chicken in the refrigerator for at least 1 hour or overnight.

Grill only instructions – grilled Thai curry chicken mango kabobs

1. If you’re using wooden skewers, be sure to soak them in warm water for at least 30 minutes before grilling.
2. Thread pieces of marinated chicken, bell pepper, red onion, and mango onto each skewer. You should be able to fit about 4 pieces of chicken per skewer to yield about 8 kabobs.
3. Preheat the grill to medium-high heat and spray with non-stick cooking spray.
4. Place kabobs directly on the grill and cook for 5-7 minutes on each side, or until the chicken is fully cooked through and the vegetables have grill marks. Adjust your grill temperature as needed.
5. Garnish with fresh chopped cilantro and a squeeze of lime juice.
6. Serve and enjoy with the set-aside reserve of sauce for dipping!

Pro tip: 

• Wooden skewers can burn quickly over a hot grill. Soaking them in warm water for 10 to 30 minutes before threading them with food will keep the skewers from cooking along with the food.

Nutrition

Calories: 224kcal | Carbohydrates: 18g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 841mg | Potassium: 701mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1944IU | Vitamin C: 74mg | Calcium: 31mg | Iron: 1mg

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