Spicy Mango Shrimp Kebab and Coconut Rice with Fruit Salsa

Spicy Mango Shrimp Kebab & Coconut Rice with Fruit Salsa is wonderful Caribbean Spanish-inspired dish is a delight to serve on family night or for guests. It has a tropical vibe to it that makes it perfect for a summer night or a winter day when you are dreaming of taking a nice Tropical Vacation away from the cold combining Shrimp, Chicken and Jasmine Coconut Rice for a delicious Island Vibe Dinner.

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Spicy Mango Shrimp Kebab & Coconut Rice with Fruit Salsa

  • 1 and 1/2 cups of jasmine rice
  • 1 cup water
  • 1/2 cup of pineapple juice
  • 1/2 cup of coconut milk
  • 1/2 cup pigeon peas
  • 1/3 cup frozen green peas
  • 1/4 teaspoon kosher salt
  • 1/2 tablespoon olive oil

Ingredients for Chicken and Shrimp

  • 3 boneless skinless chicken breast, cut into 1×1 squares
  • 1 pound fresh medium or large shrimp, cleaned and shelled
  • kosher salt, to taste
  • fresh cracked pepper, to taste

Fruit Salsa Ingredients

  • 1/2 cup of diced strawberries
  • 1/4 cup of diced pineapple, or tidbits
  • 1/4 cup of diced poblano pepper
  • 1/8 of a cup minced red onion
  • 2-3 tablespoons cilantro leaves
  • 1/8 cup pineapple juice, or juice of 1 lime
  • 1 tablespoon of olive oil
  • A dash of kosher salt
  • A dash of cumin

Items needed

  • small skewers, wooden or metal
  • cooking spray
  • grill, or grill pan
  • 2 plastic containers with lids, or Ziploc bags


  1. After washing and cutting the chicken up into 1/1 pieces, place in either plastic container with a lid or Ziploc bag add the desired amount of marinade. Prepare shrimp by removing shells if needed, and deveinin’. Place in a separate container or Ziploc bag and add the desired amount of marinade. Place in refrigerator, marinade for at least 2-6 hours. (I usually do it for 6).
  2. In a glass dish, combine the diced strawberries, pineapple, pepper, minced onion, cilantro leaves, pineapple juice or juice of 1 lime, olive oil, kosher salt, and cumin. You may do in advance if desired while chicken and shrimp marinate. Place in refrigerator. Once done place on metal or wooden skewers, you will want to do the shrimp separately from chicken, due to cooking times. (if wooden skewers are used do not forget to soak in water 15 minutes)
  3. In rice pot or saucepan with lid, add water, pineapple juice, and coconut milk. Bring to a bubble, almost boiling. Add Pigeon peas only at this time salt, and oil to water at this time. You will now add rice, stir the rice. Let the rice cook on medium heat about 5 minutes, with no lid. Stir a few times. Place lid on after 5 min of cooking over medium-high heat. Let cook 1 more minute. At this time reduce heat to lowest setting. Let rice finish cooking. Do not remove lid for 15-20 minutes. Set a timer if desired. After 15 minutes, add frozen peas to the top of rice, do not stir and place the lid back on, they will cook from the heat of rice and not lose color or overcook. (Mix in gently before serving.)
  4. Heat grill or grill pan over medium-high heat. (If using grill pan be sure to use cooking spray so meats do not stick) Once heated start chicken first. Cook for approximately 6-9 minutes on each side, (heat may vary—-so be sure they are completely done.) Add shrimp skewers cooking about 3-4 minutes on each side, or till completely done. (Do not overcook)
  5. At this time, you will want to remember to gently stir peas in rice, before serving.

Plating technique

In serving plate place layer of rice, a small layer of salsa, finish with a skewer each or more on top. Garnish will a bit more cilantro if desired.

Pigeon peas (gandules) are usually sold in a local market in the Spanish section. They resemble black eyes peas.

Coconut milk usually found in the Spanish or Jamaican section of your local market.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018- 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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