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Dole Packaged Foods, LLC, is a world leader in growing, sourcing, distributing, and marketing fruit and healthy snacks. Dole sells a full line of packaged shelf stable fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation, and waste reduction.

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Breezy Indian Spiced Chicken with Mango Peanut Sauce Dates and Grilled Mango

Prep Time 15 minutes
Total Time 45 minutes
Difficulty 2.0 Medium
Calories Per Servings 0 Calories
Servings 6
Nutrition facts


This recipe was the 2014 Grand Prize California Cook-off winner.

Ingredients 12


3/4 cup hoisin sauce, divided
1-1/2 teaspoons grated fresh ginger
1-1/4 teaspoons Garam Masala, divided
1-1/2 tablespoons, plus 2 teaspoons lemon juice, divided
1/2 teaspoon kosher salt, or to taste
boneless, skinless chicken thighs
3 cups frozen DOLE® Mango Chunks, thawed, divided
3 tablespoons peanut butter
2 tablespoons water
2 tablespoons sweet chili sauce, or to taste
1/2 cup DOLE Chopped Dates
3 tablespoons chopped fresh cilantro




Preheat gas grill to medium-high heat.


3/4 cup hoisin sauce, divided 
1-1/2 teaspoon grated fresh ginger 
1-1/4 teaspoons Garam Masala, divided 
1-1/2 tablespoons plus 2 teaspoons lemon juice,, divided 
1/2 teaspoon kosher salt, or to taste 
6 boneless, skinless chicken thighs 


Add chicken to large resealable bag. Stir together 1/2 cup hoisin sauce, ginger, 1 teaspoon garam masala, 1-1/2 tablespoons lemon juice, and kosher salt, in medium bowl . Set aside about a third of marinade for grilling.  Pour remaining marinade over chicken in bag; seal bag.  Toss to coat chicken well.  Place in a cooler next to grill or in ice-filled bowl.


3 cups DOLE Frozen Mango Chunks, thawed, divided 


Spray grill rack with cooking spray.  Thread 1 cup mango onto skewers.  Grill mango chunks 2 to 3 minutes, flipping once, until grill marks appear.  Place mango chunks in food processor or blender. Cover; blend until smooth.


3 tablespoons peanut butter 
2 tablespoons water 
2 tablespoons sweet chili sauce, or to taste 
Garam Masala (1/4 teaspoon reserved)
hoisin sauce (1/4 cup reserved)
lemon juice (2 teaspoons reserved)


In medium fire-proof saucepan, over medium heat on grill side burner, add mango puree, peanut butter, water, remaining 1/4 teaspoon garam masala, and 1/4 cup hoisin sauce.  Cook, stirring, until smooth and heated through. Remove from heat; stir in remaining 2 teaspoons lemon juice and sweet chili sauce.


remaining 2 cups DOLE Frozen Mango Chunks, thawed,


Spray grill rack with cooking spray.  Thread remaining mango chunks onto skewers.  Set aside.


reserved marinade


Remove chicken from marinade; discard marinade in bag. Place chicken on grill rack. Grill chicken 3 to 5 minutes per side, flipping once, until grill marks appear and internal temperature reaches 165°F. During last few minutes of grilling, brush chicken with reserved marinade.



Grill mango skewers 1 to 2 minutes per side, flipping once or until grill marks appear.


1/2 cup DOLE California Chopped Dates 
3 tablespoons chopped fresh cilantro 


Arrange chicken on 6 small plates; top with grilled mango chunks. Sprinkle with dates and cilantro, dividing equally.  Drizzle with mango sauce.

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