Grilled Mango Chicken Skewers | Fruity & Spicy

Pat the chicken breast fillets dry and cut into bite-sized cubes. Peel the mango, remove the flesh from the stone, and also cut into coarse cubes.

For the marinade, finely grate the garlic and ginger. Mix with the juice of 1 lime, soy sauce, honey, 1 tbsp of olive oil, a little salt, and pepper. Let the chicken cubes marinate in half of the marinade for at least 15 minutes.

Rinse the basmati rice thoroughly in a sieve. Place in a pot, bring to a boil with the coconut milk, 150 ml of water, and a pinch of salt. Cover and let simmer over low heat for about 12-15 minutes until the liquid is absorbed.