Tropical Chicken Skewer Over Warm Quinoa & Black Bean Salad with Jalapeno-Mango Chutney

Menu Part: 
Cuisine Type: 

Grilled chicken pairs with star fruit and papaya and is served over black bean and quinoa salad and a mango jalapeno salsa that features red bell pepper, green onion and lemon juice.


1 tbsp. + 1 1/2 tsp. brown sugar
1 tbsp. sherry
2 tsp. sesame oil
1 tsp. ginger, chopped
1 tsp. garlic, chopped
8 skinless, boneless chicken thigh halves,  cut in 2-in. pieces
20 oz. star fruit chunks,
20 oz. papaya chunk

Quinoa Salad with Black Bean:
1 tbsp. vegetable oil
1 cup red onions, chopped
1 cup red bell pepper, chopped
1 cup cooked quinoa, rinsed, drained
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 cup water
1 cup canned black beans, rinsed, drained
1/2 cup fresh cilantro, divided, chopped

Mango Jalapeno Salsa:
1/2 mango, peeled, seeded, chopped
2 tbsp. red bell pepper, finely chopped
1/2 green onion, chopped
1 tbsp. cilantro, chopped
1/2 fresh jalapeno pepper, finely chopped
1 tbsp. lime juice
1 1/2 tsp. lemon juice
Salt to taste
Freshly ground pepper to taste


1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and the fruit chunks into the marinade until well coated. Cover, and marinate in the refrigerator for max.2 hours.

2. Preheat grill to medium-high heat.

3. Lightly oil the grill grate. Thread chicken and the two fruits alternately onto skewers. Grill 15 minutes, turning occasionally, or until chicken juices run clear. Serve with quinoa and black bean salad and salsa.

Recipe by NYU Langone Medical Center, New York

More From FoodService Director

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

FSD Resources