Tiki Vegetable Skewers with Coconut-Lime Glaze

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Colorful bell peppers and mango grilled to perfection, brushed with a creamy coconut-lime glaze that transports you to a Tiki garden party. This Tropical-inspired vegetarian recipe (vegan), ready in about 25 minutes, pairs red bell pepper, yellow bell pepper, mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup, sliced into 1-inch pieces red bell pepper
• 1/2 cup, sliced into 1-inch pieces yellow bell pepper
• 1/2 cup, cubed mango
• 1/4 cup, cut into 1-inch wedges red onion
• 1/4 cup coconut milk
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tbsp, chopped fresh cilantro

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Thread bell peppers, mango, and red onion onto soaked bamboo skewers in alternating layers, leaving a small space between pieces for even cooking.
2. Step 2: In a small bowl, whisk together 1/4 cup coconut milk, 1 tbsp lime juice, 1 tbsp honey, and 1 tbsp chopped cilantro until smooth. Brush half of the glaze over the skewers.
3. Step 3: Heat a grill pan over medium-high heat, add skewers, and grill for 4-5 minutes per side, turning occasionally and brushing with remaining glaze, until vegetables are tender-crisp with light grill marks and glaze has caramelized slightly.