Spicy Chicken Kebabs with Mango & Pineapple – Dana Shortt Gourmet

Spicy Chicken Kebabs with Mango & Pineapple

Oil + Vinegar – Pairing –  Spicy + Sweet:

HARISSA infused olive oil
MANGO white balsamic vinegar

Spicy Chicken Kebabs with Mango & Pineapple


  • 1/3 cup DANA’s Harissa olive oil
  • 1/3 cup DANA’s Mango balsamic vinegar
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 2 green onions, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 2 lbs. boneless, skinless chicken breasts, cut into 1½” cubes
  • 2 mangos, peeled and cut into chunks
  • 1 pint grape tomatoes, left whole
  • 1 pineapple (peeled & cored), cut into chunks
  • 1 red onion, peeled and cut into chunks
  • 18-20, 10” bamboo skewers, soaked in hot water for ½ hour before skewering (to prevent them from splintering)


  1. Prepare marinade – in a large mason jar, combine the olive oil, balsamic vinegar, garlic, ginger, green onions and salt & pepper. Secure with lid and shake vigorously for about 10 seconds or until combined. Set aside.
  2. Place chicken cubes in a large ziplock bag, add marinade and coat all surfaces of chicken. Marinate overnight.
  3. Remove chicken from ziplock bag and discard marinade.
  4. Start skewering! Alternately thread chicken cubes, mango, grape tomatoes, pineapple and red onion onto skewers.
  5. Preheat grill to medium-high setting. Lightly brush grill with oil. Grill skewers for about 8-10 minutes, turning occasionally, until chicken is no longer pink in the middle. Drizzle with optional glaze (see below) before serving, if desired.


Optional – For added flavour, mix additional Harissa olive oil and Mango balsamic and drizzle overtop grilled skewers prior to serving.