Thai Chicken, Mango and Pineapple Salad

I made this recipe a few nights ago and enjoyed it. I served it with rice for the rest of my family, and served it as a salad for me. I enjoyed it as a salad much better than over the rice, and I'm not that big on salad entrees. Maybe I need to give them more of a chance. Our grill is out of order, so I ended up broiling it in the oven. The chicken was fine, but I think the fruit might have been better on the grill. The mango was kind of mushy, and not a favorite of Brett's. (I may have overcooked the fruit.... It was hard to judge in the broiler versus on the grill.)

Thai Chicken, Mango and Pineapple Salad
Source: Family Fun

1 (14-ounce) can regular or light coconut milk
1 tablespoon Thai red curry paste, or more to taste
2 teaspoons freshly grated orange zest
1/2 cup fresh orange juice
4 boneless, skinless chicken breasts, cut into 1-inch chunks
1 mango, peeled, pitted, and cut into 1-inch chunks
1 pineapple, peeled, cored, and cut into 1-inch chunks
4 cups salad greens

1. In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container. In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.
2. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers.
3. Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade.
Note: Grilled chicken and tropical fruits seasoned with a citrusy curry sauce give this colorful salad plenty of kid appeal. It makes a great lunch or a light dinner as is, or you can create a heartier meal by serving the meat and fruit with steamed rice and side salads.