I found some nice mangoes today and plan to grill a couple tonight. I might use in a sauce/salsa but was hoping the crowd might have some ideas. My proteins for the week are chicken (easy match) skirt steaks and a small tri-tip roast. Not sure what I’m doing with the boneless chicken breasts yet, but the meat already has been dry-rubbed for grilling.
I also have a couple of bosc pears that I was thinking of grilling and using in a salad. I was thinking goat cheese or gorgonzola, romaine, maybe some chopped nuts and a balsamic vinegarette.
It isn’t quite what you are doing, but there is an easy recipe from The Habanero Cookbook for marinated chicken kabobs with island fruit. Marinate chunks of chicken overnight in a mixture of cider vinegar, honey, soy sauce, and molasses with some seeded and chopped habs, brought to a boil. On the skewers, alternate the chicken with chunks of papaya, pineapple and banana. Baste with the marinate while grilling. Depending on the quality of the habs (mine are home-grown), they can get good and spicy. Always a crowd-pleaser because of the grilled fruit.
Grilled peaches (salt, pepper, oo) drizzled with balsalmico and served with grilled pork chops is a favorite of mine.
I will second that, this is excatly how I do my peaches too
Grilled fresh figs with balsamico is delicious too.
Grilled pineapple as well. The Grilled pineapple would be a nice addition to grilled chicken breasts served in a spicy Thai style (Chicken Satay).
Boneless chicken breasts cry out for a marinade.
Marinate chicken breasts in a sauce of coconut cream, fish sauce, turmeric, garlic, galangal (ginger is an OK substitute), minced lemongrass, red chili paste. Put on skewers and grill. Can use a peanut sauce or even a simple Nuoc Chom.