Thai Chicken, Mango & Pineapple Salad – a delicious recipe with coconut milk, red curry, orange zest, orange juice, chicken breasts, mango. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container (I SAVED 1 CUP AS THIS MADE A LOT OF MARINADE AND I USED MORE GREENS).
2
In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.
3
Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers.
4
Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade.
223
kcal
Calories
5
g
Fat
12
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (14 ounce) can coconut milk (regular or light), 1 tablespoon Thai red curry paste (I used 2 teaspoons Thai Sriracha sauce and 1 teaspoon red curry), 2 teaspoons orange zest (freshly grated), 1/2 cup fresh orange juice, and more.
Yes, Thai Chicken, Mango & Pineapple Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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