Sticky Mango Chicken Skewers with Black Bean and Pineapple Brown Rice

We had this last night, and I about made myself sick because I ate so much! SO yummy.

Original recipe found here

Ingredients:
For the Sticky Mango marinade:
1 very ripe mango, peeled and cut from the pit
1/2 jalapeno (seeds removed)
1/4 cup honey
2 tablespoons soy sauce
3 tablespoons vinegar
1 1/2 pounds chicken breast, sliced very thin

For the Pineapple Brown Rice:
2 cups cooked brown rice
1 can black beans, drained
1/2 fresh pineapple, chopped
1/2 red bell pepper, finely diced (I left this out)
1/3 cup scallions, finely diced
1/2 teaspoon garlic salt
Directions:
In a blender, combine all ingredients until smooth. Spread over the thinly sliced chicken, then cover the chicken and refrigerate for 1-8 hours. When ready to cook, thread the chicken onto skewers, then grill or bake in an oven preheated to 500 degrees for 18-20 minutes, or until the chicken is cooked through. Serve over pineapple rice.

For the Pineapple Brown Rice:
Stir the rice, black beans, pineapple, and red bell pepper together in a large skillet. Heat over medium heat until hot. Remove and stir in scallions and garlic salt. Serve with Sticky Mango skewers. 

*The recipe says sticky, but our chicken was not sticky. Maybe because we cooked ours on the grill. Still super yummy, but if you're expecting sticky, maybe try cooking it in the oven.