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Ingredients

• ✓ mango chunk
• chicken breast
• salt
• tequila
• hot sauce
• cider vinegar
• garlic
• vegetable oil
• onion

Instructions

1. 1 Place mango on a plate and leave at room temperature until thawed, about 30 minutes. Mash slightly and set aside.
2. 2 When mango is almost thawed, rub chicken with salt and tenderize with a fork. Transfer to a large glass or ceramic bowl. Pour on tequila and move chicken around in it with the fork. Marinate until tender, about 10 minutes.
3. 3 Add mango to the chicken-tequila mixture, along with hot sauce, cider, and garlic. Let sit for at least 10 minutes or longer if you have the time.
4. 4 Heat oil in a large pan over medium-high heat. Stir in onion. Cover with a lid and slightly caramelize for 3 to 4 minutes. Add chicken-mango mixture and increase heat to high. Cook, uncovered, until alcohol had cooked off, about 5 minutes. Cover, reduce heat, and simmer until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Cut chicken breasts into large pieces and mix it all up.

By ANGELADODSON

Ingredients

• ✓ mango chunk
• shrimp
• aluminum foil
• pineapple
• onion
• tomato
• olive oil
• worcestershire sauce
• lemon-pepper seasoning
• garlic powder
• salt

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place 5 to 6 shrimp in center of 1 aluminum foil square; add 2 to 3 each mango pieces, pineapple, onion, and tomato. Drizzle with olive oil and Worcestershire sauce; sprinkle with lemon-pepper seasoning, garlic powder, and salt. Fold up foil sides around shrimp mixture to make a packet; flip upside-down onto another foil sheet. Repeat with remaining foil sheets, shrimp, mango, pineapple, onion, tomato, olive oil, Worcestershire sauce, lemon-pepper seasoning, garlic powder, and salt.
3. 3 Place foil packets, folded-sides down, onto the preheated grill; cook 10 to 15 minutes. Flip packets; cook until shrimp are pink and onions are tender, 10 to 15 minutes more.

By swftjwl