Mangoes offer zesty glaze for tasty grilled chicken

If you’re lucky enough to have a fruit tree of your own, remember to be safe while picking fruit. Be sure branches aren’t touching power lines, and keep yourself and any tools at least 10 feet away from existing lines.

For more safety tips, check out our “Planting the Right Tree in the Right Place” booklet on hawaiianelectric.com.

Here are fresh ideas for your summer harvest.

MANGO GLAZED CHICKEN

1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1/2 mango (about 13 ounces), pitted, peeled and cut into chunks
1/2 teaspoon freshly grated ginger
2 tablespoons honey
1 teaspoon cider vinegar
1/2 habanero pepper, minced finely
4 boneless chicken breasts, skin on
1 clove garlic, grated
Salt, to taste
1 tablespoon flat-leaf parsley, for garnish

In medium saucepan, add lime and orange juices, mango, ginger, honey, vinegar and habanero. Boil over medium heat, stirring frequently and mashing mango until ingredients are well combined, 6-8 minutes. Lower heat and simmer about 10 minutes. Reserve 3 tablespoons for serving.

Season chicken with salt and garlic. Place on grill, skin side down. Cook on medium, 4-5 minutes each side. When nearly cooked through, baste with glaze and grill until done.

Drizzle reserved glaze and garnish with parsley. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 360 calories, 16 g fat, 4.5 g saturated fat, 110 mg cholesterol, 100 mg sodium, 17 g carbohydrate, 1 g fiber, 15 g sugar, 36 g protein

CITRUS AND FENNEL SALAD

2 small fennel bulbs, thinly sliced
1 pound oranges
1 pound tangerines
1 pound pink or yellow jabong (pomelo) or grapefruit
1/2 cup of fresh lychee, seeded and quartered (or canned)
2 tablespoons plus 1 teaspoon white vinegar
2 tablespoons plus 1 teaspoon honey
1/3 cup coconut oil, room temperature
2 tablespoons grated onion
1/4 teaspoon kosher salt
1 tablespoon Dijon mustard
1 tablespoon poppy seeds
2 tablespoons fresh mint, chopped
2/3 cup candied walnuts
1/4 cup shaved Parmesan cheese

Place fennel slices on large platter. Set aside.

Slice off ends of tangerines and oranges (and grapefruit, if using) and remove skin. Slice fruit into 1/4-inch discs and remove seeds. For jabong, slice off ends and skin, and separate into wedges. Remove membrane and seeds.

Layer citrus and lychee atop fennel, and set aside.

In small bowl, whisk vinegar, honey, coconut oil, grated onion, salt, mustard and poppy seeds. Pour over fennel and fruit. Garnish with mint, walnuts and Parmesan. Serves 4.

Approximate nutritional information, per serving: 530 calories, 32 g fat, 18 g saturated fat, 5 mg cholesterol, 400 mg sodium, 62 g carbohydrate, 10 g fiber, 34 g sugar, 9 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.