It is always fun to grill outside and tropical fruits like mango or pineapple are a welcome addition to chicken or fish.

This recipe does take some preparation but the results are totally worth it. This is a great meal to make for family or guests for your next tropical meal outside by the pool or beach.

• 1 pound of chicken breast, cut into cubes
• 1 mango, peeled and cut into cubes
• 1 red onion – cut into 1 inch squares
• 1 green pepper or red pepper – cut into cubes
• 1 tablespoon vegetable oil
• Sea salt and pepper to taste
• Skewers

Note: if you use wooden skewers, soak them in water first to avoid burning on the grill.

Place cubes of chicken, mango, red onion and green pepper on skewers. Brush with vegetable oil and season with sea salt and pepper. Cook on grill about 5 minutes on each side. Serve with the sauce recipe below.

Combine all the ingredients listed below in a sauce pan and heat on medium heat. Serve with the kabobs for dipping.

• ½ cup Plum sauce
• 1 teaspoon Chili sauce
• 1 tablespoon low sodium soy sauce
• Juice of one lime
• 1 tsp. ground ginger
• 2 green onions – chopped

This meal goes well with whole-grains like brown rice or quinoa. Add a salad or another vegetable for a complete tropical meal your whole family will enjoy.

225 calories per kabob - 18 grams protein - 36 grams carbohydrates - 4 grams fat

Fried chicken may not be on most healthy eating plans but this recipe is so delicious that you may want to double the recipe to make extra to have on hand for the week in the refrigerator or to take a piece with you to work for lunch. The leftovers are delicious over a bed of leafy greens and other vegetables for a complete, satisfying meal.

• 2 cups buttermilk
• 2 tablespoons herb seasoning for chicken - split
• 1 ½ cups coarsely ground macadamia nuts
• Olive oil
• 4 boneless, skinless chicken breasts

PREHEAT OVEN to 375 degrees. Pour the buttermilk and one tablespoon herb seasoning into a plastic baggie. Add chicken breast and seal to marinate in the refrigerator for at least an hour. (You can marinate the chicken overnight and bake the chicken the next day for even more flavorful chicken).

Coarsely grind the Macadamia nuts using a food processor and place in a bowl – add the other tablespoon of herb seasoning and mix well. Drizzle olive oil on a baking sheet and coat the marinated chicken in the nut mixture. Place them on the cookie sheet and bake for 30 minutes – turn over and bake for another 20-30 minutes depending on the thickness or until golden brown.

Enjoy with spinach or asparagus cooked with garlic and a baked sweet potato.

32 grams protein - 19 grams carbohydrates - 4 grams fat