Caribbean Chicken Skewers

So, I made this recipe up after my fabulous meal on the movie set I was on. I have only made it once, but it turned out wonderful. I probably should try to make it again to make sure it wasn't a fluke, but I'll post it anyway. As a warning I didn't really measure anything, so here are the approximations of what I did.

Ingredients:
4 boneless, skinless chicken breasts (cut into big cubes)
(Marinade ingredients)
2 ataulfo mangoes (otherwise known as Manila mangoes...the yellow ones) mashed
3-4 tblsps of pineapple apricot preserves (you can find it at Walmart)
2-3 teaspoons of minced garlic
1/4 of a lemon (juiced)
2-3 splashes of soy sauce
1-2 splashes of olive oil
2 dashes of red pepper flakes
about 5 parsley leaves, chopped
1 sprig of rosemary (leaves chopped)

Mix the marinade ingredients together well. If its too thick, add a little more soy sauce and oil. If its too thin, add a little more of the preserves and/or another mango.

Season the chicken with some salt and pepper. Put into a gallon zip lock bag. Pour the marinade in and seal the bag. Work everything in together. Put it into the refridgerator and let marinade for at least 2 hours.

Meanwhile, you can chop up some vegetables to add to the skewers. I found the best combination is red bell pepper, red onion, and pineapple.

Once the chicken is done marinading, alternate the chicken onto the skewers with the vegetables and pineapple. Pour the remaining marinade over the skewered chicken and vegetables.

Note: I cut up a fresh pineapple to use on the skewers but canned will work too. With a fresh pineapple I did about 2 pieces per skewer and I still had plenty leftover to double the recipe if you want. The pattern that I did was 1 piece of pineapple, 1 piece of chicken, 2 pieces of onion, 2 pieces of chicken, 2 pieces of red bell pepper, 2 pieces of chicken, 2 pieces of onion, 1 piece of chicken, and 1 piece of pineapple. It grilled up nicely together and the flavor was delicious! Enjoy!