Quick Tropic Chicken Kabobs

Soak the bamboo skewers in water for at least 10 minutes to prevent burning during cooking.

Combine the Italian salad dressing, curry powder, and honey in a small bowl, whisking until smooth and well blended.

Place the cooked chicken chunks in a large mixing bowl and pour half of the dressing mixture over them, tossing gently to coat evenly.

Thread the skewers alternately with marinated chicken chunks, plum chunks, and mango chunks, dividing ingredients evenly among all 12 skewers.

Preheat an outdoor grill or grill pan to medium-high heat and lightly oil the grates.

Place the loaded skewers on the hot grill, reserving the remaining dressing mixture for basting.

Grill the kabobs for 5–6 minutes on the first side until lightly charred and caramelized.

Turn the skewers carefully and brush with the reserved dressing mixture.

Grill for an additional 5–6 minutes on the second side until the fruit is soft and the edges are well caramelized.

Remove the kabobs from the grill and let rest for 2 minutes before serving warm.