DOLE® Suya Skewers

Ingredients

• 12 (6-inch) wooden skewers
• 3 DOLE^® Carrots
• ¼ cup rice vinegar
• 2 tablespoons honey
• 1¼ teaspoons kosher salt
• 2 tablespoons olive oil
• 1¼ teaspoons Cajun seasoning
• 1 pound boneless, skinless chicken breasts, cut into 1½-inch cubes
• 3 yellow/green DOLE^® Bananas, cut crosswise into ¾-inch pieces
• ½ DOLE^® Red Onion, halved, cut into 1-inch wedges, separated
• 1 cup DOLE^® Cauliflower florets
• ¼ cup unsalted dry roasted peanuts
• 3 tablespoons unsweetened coconut water

Directions

1. Prepare outdoor grill for direct grilling over medium heat. Soak skewers in water 20 minutes. Cut carrots into thin ribbons with a vegetable peeler. Whisk vinegar, 1 tablespoon honey and ½ teaspoon salt in a medium bowl; add carrots and toss. Let stand 15 minutes; drain. Makes about 1½ cups.
2. Whisk oil, Cajun seasoning and remaining ¾ teaspoon salt in a large bowl; fold in chicken, bananas, onion and cauliflower.
3. Alternately thread chicken, bananas, onion and cauliflower onto skewers. Place skewers on hot grill rack; cover and cook 12 minutes, turning occasionally. Turn off burners on 1 side of grill; transfer skewers to unlit side of grill. Cover and cook 8 minutes or until internal temperature of chicken reaches 165°F and vegetables are tender, turning once.
4. Purée peanuts, coconut water and remaining 1 tablespoon honey in a blender until smooth. Makes about 1/3 cup.
5. Serve skewers drizzled with sauce along with carrots.