Pele Lakay Skewers with Spicy Pineapple Mango Salsa

Succulent skewers of citrus-marinated steak, chicken and shrimp with juicy pineapple and fresh veggies. Served with a pineapple mango salsa.

Pele Lakay Skewers with Spicy Pineapple Mango Salsa

Total TimeTotal Time: 45 minutes (or more, depending on marinade time)

ServingsServings: 10



½ cup fresh lime juice

¼ cup olive oil

2 Tbsp soy sauce

1 Tbsp brown sugar

1 Tbsp minced garlic

1 tsp scoth bonnet pepper (seeded, chopped and adjusted for spice preference)

½ tsp dried thyme

½ tsp ground black pepper

¼ tsp ground cumin


1 lb boneless, skinless chicken thighs, diced

1 lb flank steak, strips

1lb medium shrimp, peeled and deveined

1 cup red bell pepper, chunks

1 red onion, wedges

1 cup green bell pepper, chunks

1 cup yellow bell pepper, chunks

1 cup DOLE® IQF Pineapple Chunks, thawed

DOLE Chef-Ready Cuts Citrus Lime Wedges, for garnish

Pineapple Mango Salsa

2 cups DOLE Chef-Ready Cuts Mango Cubes, thawed

2 cups DOLE Chef-Ready Cuts Pineapple Cubes, thawed

½ red onion, finely chopped

¼ cup jalapeño pepper, seeded and finely chopped

¼ cup fresh cilantro, chopped

2 Tbsp fresh lime juice

1 Tbsp olive oil

salt and black pepper, to taste



  1. In a large bowl, whisk together the lime juice, olive oil, soy sauce, brown sugar, garlic, scotch bonnet pepper, thyme, black pepper, and cumin.
  2. Add the chicken pieces, flank steak strips, and shrimp to the marinade bowl. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to develop.

Pineapple Mango Salsa

  1. While the meats are marinating, prepare the pineapple salsa. In a bowl, combine the diced mangoes, diced pineapple, red onion, jalapeno pepper, cilantro, lime juice, olive oil, salt, and black pepper. Stir well to combine.


  1. Cut the bell peppers and red onion into similar bite-sized pieces.
  2. Preheat a grill or grill pan to medium-high heat. Thread the marinated chicken pieces, steak strips, shrimp, bell pepper squares, red onion wedges, and pineapple chunks onto skewers, alternating ingredients for visual appeal.
  3. Grill the skewers for 5-7 minutes per side, or until the meats and seafood are cooked through and the vegetables are slightly softened. Brush the skewers occasionally with any leftover marinade while grilling.
  4. Arrange the grilled skewers on a serving platter. Serve with the prepared spicy pineapple salsa, and lime wedges.

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