When you’re craving bold flavor without hours in the kitchen, this chicken mango habanero bowl delivers. It combines juicy grilled chicken, a salsa that balances tropical sweetness with spicy heat, and fresh toppings for a colorful, satisfying meal.

Why This Mango Habanero Chicken Recipe Works

The secret is in the balance. Ripe mango adds natural sweetness that pairs perfectly with the fiery kick of habanero peppers. Together, they enhance the flavors of tender grilled chicken, creating a vibrant dish you’ll want to make again and again.

Benefits of This Recipe

• Quick: Ready in 30 minutes
• Versatile: Great for weeknights, meal prep, or gatherings
• Adjustable heat: Customize spiciness to taste
• Nutritious: High in protein, healthy fats, and fresh produce

Recipe for Mango Habanero Chicken Bowls

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 jar Mango Habanero Salsa
• 1 tbsp olive oil
• Salt and freshly ground black pepper

Bowl Components

• 2 cups cooked brown rice, quinoa, or grain of choice
• 1 ripe mango, diced
• 1 red bell pepper, diced
• 1/4 cup chopped cilantro
• 1 cup diced avocado (optional)
• Mixed greens or black beans (optional)

Instructions

1. Marinate: Toss chicken with 1/2 cup salsa, olive oil, salt, and pepper. Chill 30 minutes or longer.
2. Grill: Cook on medium-high heat, 6–8 minutes per side (165°F internal temp). Rest 5 minutes, then slice.
3. Prepare base: Divide grains among 4 bowls. Add greens or beans if using.
4. Top: Layer chicken, mango, bell pepper, cilantro, and avocado. Drizzle with more salsa.
5. Customize: Add lime wedges, tortilla strips, or swap chicken for shrimp, tofu, or steak.

Adjusting the Spice Level

Everyone’s spice tolerance is different, so it’s easy to adapt this recipe. For a mild bowl, use jalapeño peppers; they’ll give a gentle warmth without overwhelming heat. If you like something with a noticeable kick, swap in serrano chilies for moderate spice. And for those who truly enjoy bold flavors, stick with classic habaneros for a fiery punch.

You can also control the burn by removing the seeds, starting with less salsa and adding more as you go, or cooling things down with creamy toppings like avocado or a dollop of sour cream.

Kitchen Tips

• Wear gloves when handling habanero peppers
• Use ripe mangoes (frozen works if thawed)
• Marinate with quality chicken for the best results

Upgraded Mango Habanero Sauce

Start with the salsa and build more depth with fresh ingredients.

Ingredients

• 1 cup Mango Habanero Salsa
• 1 ripe mango, cubed
• 1–2 habanero peppers, seeded if you prefer less heat
• 1/2 small onion, chopped
• 2 garlic cloves
• Juice of 1 lime
• 2 tbsp apple cider vinegar
• 2 tbsp honey or brown sugar
• Pinch of salt and smoked paprika

Method

1. Blend all ingredients until smooth.
2. Simmer for 10 minutes over medium heat until slightly thickened.
3. Cool completely. Use as a marinade, glaze, or drizzle.

FAQs

How spicy is it?

This recipe is noticeably spicy, but balanced by mango. Adjust with our heat guide above.

Can I prepare ahead?

Yes, you can grill the chicken and chop the toppings in advance. Store them separately and assemble bowls when ready.

How long does it keep?

Bowls last 3–4 days in airtight containers.

Cooking Tips

• Grill extra chicken for easy leftovers.
• Store components separately for freshness.
• For kids, use milder salsa or serve sauce on the side.
• Hosting? Create a build-your-own-bowl station.

We hope you enjoy this recipe! Browse Ezra Cohen Montreal’s other chicken and habanero recipes on our website, or contact us today for any questions or comments.

Hey there, snack lover! If you’re looking for a treat that’s just as fun to make as it is to eat, you’ve got to try pecan butter banana kabobs from Ezra Cohen Montreal.

These aren’t your usual fruit skewers; they’re sweet, nutty, and totally customizable. Perfect for a quick snack, a healthy dessert, or even a party appetizer. Trust me, once you try them, you’ll find any excuse to make them.

What Are Pecan Butter Banana Kabobs?

Think banana slices on a stick but way more exciting. Thread ripe banana chunks onto skewers, coat them in creamy pecan butter, and add toppings you love. The result? A snack that’s healthy, satisfying, and tastes like dessert.

Why You’ll Love This Pecan Butter-Inspired Recipe

• No baking needed – Great for hot days or last-minute cravings
• Naturally sweet – Bananas do all the work
• Customizable – Try different toppings every time
• Kid-approved – Little hands can help thread the kabobs
• Quick to make – Ready in under 10 minutes

Why Pecan Butter?

Why not peanut or almond butter? Pecan butter is rich, buttery, and slightly sweet that it almost tastes like natural caramel.

Look for:

• 100% pecans
• Minimal ingredients
• Natural oil separation (totally normal!)

Health perks:

• Heart-healthy fats
• Fiber for digestion
• Magnesium and vitamin E

And bonus: it works on toast, in smoothies, or straight from the jar!

Ingredients (Makes ~12 Kabobs)

• 4 ripe but firm bananas
• ½–1 cup pecan butter
• ¼ cup shredded coconut (optional)
• ¼ cup mini chocolate chips (optional)
• Fresh pineapple or strawberries (optional)
• 12 wooden skewers

Tip: Soak skewers in water for 10 minutes to prevent splintering.

How to Make Pecan Butter Banana Kabobs

1. Slice the bananas into 1-inch chunks.
2. Thread them onto skewers, 4–5 pieces each, leaving a little space.
3. Coat with pecan butter—yes, it’ll be messy, and that’s part of the fun.
4. Add toppings while the butter is still sticky. Coconut, chocolate chips, nuts—anything goes!
5. Serve immediately, or chill 15–30 minutes for a firmer snack.

Fun Variations

• With Chocolate: Mini chocolate chips + a drizzle of dark chocolate
• A Tropical Twist: Pineapple, extra coconut, maybe a sprinkle of lime zest
• With Berries: Strawberries, blueberries, and a touch of honey
• For Extra Crunch: Chopped nuts, granola, or crushed graham crackers

When to Serve

• After-school snacks
• Quick breakfast treats
• Healthy dessert alternatives
• Family cooking activities
• Party appetizers

More Ways to Enjoy Pecan Butter

Leftover pecan butter? Don’t worry, it disappears fast:

• Stir into oatmeal or Greek yogurt
• Pair with apple slices or whole grain crackers
• Blend into smoothies for creaminess
• Spread on toast for an instant upgrade

Did you like this recipe? Tell us!

Snap a photo of your kabob creations, share your favorite topping combos, or leave a comment below. We’d love to see how you make this snack your own!

Looking for more delicious pecan butter recipes from Ezra Cohen Montreal? Visit our recipe gallery to discover even more tasty, easy-to-make treats.

Pecan Butter Banana Kabobs Recipe Card

Prep Time: 10 minutes
Chill Time (optional): 15 minutes
Total Time: 10–25 minutes
Servings: 12 kabobs

Ingredients

• 4 ripe but firm bananas
• ½–1 cup pecan butter
• ¼ cup shredded coconut (optional)
• ¼ cup mini chocolate chips (optional)
• Fresh pineapple or strawberries (optional)
• 12 wooden skewers

Instructions

1. Slice bananas into 1-inch chunks.
2. Thread 4–5 banana chunks onto each skewer.
3. Coat bananas generously with pecan butter.
4. Add toppings while the pecan butter is sticky.
5. Serve immediately, or chill 15–30 minutes for a firmer texture.

Notes

• Spritz bananas with lemon juice to prevent browning.
• Try fun variations: chocolate drizzle, tropical fruit, or crunchy granola.
• Best enjoyed fresh, but can be stored in the fridge for up to 24 hours.

Let’s be real, a great satay sauce can elevate even the simplest meal into something truly special. But have you tried making satay with hazelnut butter? Get ready for a gourmet game-changer.

Today, we’re taking classic satay sauce to new heights with a vegan twist, starring Ezra Cohen Montreal’s Natural Hazelnut Butter. Drawing on years of culinary experimentation, this isn’t your average dipping sauce recipe; it’s a gastronomic revelation worth bookmarking and sharing with fellow food lovers.

Key Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 10 minutes
• Servings: About 1 cup

What Makes Hazelnut Butter Perfect for Satay Sauce?

Hazelnut butter creates a luxuriously smooth satay sauce with subtle natural sweetness that’ll elevate your dipping game. Imagine Nutella’s sophisticated older sibling: dairy-free and without the sugar overload. That’s the magic of hazelnut butter in this sauce. 

Nutritional Benefits of Hazelnut Butter Satay

Hazelnuts provide heart-healthy monounsaturated fats, vitamin E, magnesium, and dietary fiber. Ezra Cohen Montreal’s hazelnut butter preserves these nutritional benefits by using only pure roasted hazelnuts. Combined with fresh ginger, garlic, and lime, this satay sauce nourishes your body as much as it delights your taste buds.

How Is This Vegan Satay Different from Traditional Versions?

This vegan hazelnut satay sauce offers a richer, silkier texture with more complex flavors than traditional peanut-based versions. Traditional satay sauce depends on peanut butter, coconut milk, and often fish sauce for its signature flavor. Our creative vegan version swaps in hazelnut butter, which blends masterfully with the classic satay seasonings of garlic, ginger, lime, and a hint of sweetness.

Classic Satay vs. Hazelnut Butter Version

• Texture: Hazelnut butter offers a richer, silkier mouthfeel compared to the traditional peanut butter base.
• Flavor Profile: The hazelnut version delivers a nuttier, more complex, and well-rounded taste.
• Nutritional Benefits: Packed with healthy fats, dietary fiber, and vitamin E, hazelnut butter adds extra nutritional value.

What Can I Serve with It?

This satay sauce works as a dip, dressing, or drizzle for countless dishes.

• Appetizers & Snacks: Crispy tofu cubes, grilled vegetables, or skewered mushrooms
• Salads & Bowls: Rice noodle salads or grain bowls for an instant flavor boost
• Roasted Vegetables: Toss with oven-roasted veggies or use as Asian slaw dressing
• Pasta Dishes: Blend into noodles for a nutty, savory spin

How to Make Vegan Hazelnut Butter Satay Sauce

This no-cook recipe takes just 10 minutes to whisk together. Yields about 1 cup.

Ingredients

• 1/2 cup Ezra Cohen Montreal Natural Hazelnut Butter
• 1/4 cup soy sauce or tamari
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon pure maple syrup  
• 1 teaspoon toasted sesame oil
• 1 clove garlic, finely minced or grated
• 1/2 teaspoon grated fresh ginger root
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2-4 tablespoons water, to thin as needed

Instructions

1. Combine base ingredients: In a medium mixing bowl, whisk together all ingredients except water until smooth.
2. Adjust consistency: Gradually whisk in water, 1 tablespoon at a time, until you reach the desired thickness – lusciously thick yet easily pourable.
3. Taste and adjust: Want it sweeter? Add more maple syrup. Crave extra zing? Squeeze in additional lime juice.
4. Serve or store: Use immediately or refrigerate in an airtight container for up to a week. Let the chilled sauce come to room temperature and thin with water before serving.

Frequently Asked Questions

Can I customize this satay sauce recipe?

Yes! Use this recipe as a template for endless variations. Try these creative additions:

• For extra creaminess, add a splash of coconut milk
• Include a pinch of ground turmeric for earthy warmth
• Blend in tahini or other nut butters alongside hazelnut butter to experiment with flavor

How long does homemade satay sauce last?

Properly stored hazelnut satay sauce stays fresh for up to one week in the refrigerator. Store in an airtight container and let it come to room temperature before serving. The sauce will naturally thicken when chilled, so stir in a splash of water to loosen it up. Though in our experience, a batch rarely lasts that long without being happily devoured by hungry fans!

Try It, Share It, and Make It Your Own!

Give this creative recipe a whirl, share it with your culinary-minded friends, and have fun experimenting with flavors and uses. After all, the very best part of cooking is making a dish distinctly your own. Bon appétit, satay lovers!

Looking for more recipes? Find the best in nut butter delicacies here.

Almond butter miso-glazed salmon is a gourmet fusion dish that combines Japanese miso paste with creamy almond butter to create a sweet-savory glaze for salmon fillets. This recipe produces succulent, flaky salmon with a caramelized coating that balances nutty richness with umami depth.

The dish is naturally gluten-free, dairy-free, and paleo-friendly, making it suitable for various dietary preferences while delivering restaurant-quality results at home.

What Makes This Almond Butter Salmon with Miso Glaze Recipe Unique?

This isn’t your typical weeknight salmon. This restaurant-quality almond butter salmon with a miso glaze brings together two culinary worlds in the most delicious way possible. The secret lies in how small-batch almond butter provides the perfect creamy base that helps miso paste cling beautifully to the fish while adding layers of roasted almond flavor.

Why this combination works:

• Natural oils from Basse’s Almond Butter create the perfect glaze consistency
• The nutty sweetness balances miso’s salty intensity
• Both ingredients caramelize beautifully under high heat
• The result is naturally gluten-free, dairy-free, and paleo-friendly

Food and Drink Pairings

Optional Sides

• Coconut jasmine rice for subtle sweetness that enhances the almond notes
• Soba noodle salad with sesame dressing
• Honey-glazed carrots for color and complementary flavors
• Steamed edamame sprinkled with sea salt
• Mixed greens salad with ginger-sesame vinaigrette

Beverage Pairings

• Japanese lager for an authentic touch
• Iced green tea to cleanse the palate

Almond Butter Miso Glazed Salmon Recipe

Ingredients You’ll Need

• 4 wild-caught salmon fillets (6 oz each)
• 3 tablespoons of Bassé’s almond butter (or other brand)
• 2 tablespoons white miso paste
• 2 tablespoons raw honey
• 1 tablespoon rice vinegar
• 2 cloves fresh garlic, minced
• 1 teaspoon fresh ginger, grated
• Sea salt and freshly cracked pepper
• Optional: 1 teaspoon sriracha for added heat

Step-by-Step Instructions

1. Preheat the broiler to high heat. Line a rimmed baking sheet with foil and position the oven rack 4-6 inches from the heat source.
2. In a medium bowl, whisk together almond butter and miso paste until combined. Add honey, rice vinegar, minced garlic, and grated ginger. Whisk until completely smooth and glossy. Season with salt, pepper, and sriracha if using.
3. Pat salmon fillets completely dry with paper towels. Place skin-side down on the prepared baking sheet. Season lightly with salt and pepper.
4. Using a pastry brush or spoon, apply glaze generously to each fillet, creating a thick, even coating. Reserve a small amount of glaze for serving.
5. Broil for 6-8 minutes until the fish flakes easily and the glaze is caramelized. Watch carefully in the final minutes to prevent burning. Internal temperature should reach 145°F.
6. Let salmon rest for 2-3 minutes to allow flavors to settle. Drizzle with reserved glaze if desired.

Pro tip: If almond butter is too thick, warm it slightly in the microwave for 15 seconds before mixing.

Troubleshooting

Glaze too thick? Add rice vinegar, one teaspoon at a time, until you’ve reached desired consistency. 

Worried about overcooking? Use a meat thermometer; 145°F is the target

Glaze browning too quickly? Move the pan to a lower rack and reduce the cooking time

We hope you enjoy this delicious recipe! Browse through Ezra Cohen’s other recipes to discover what all you can do with nut butters. Contact us for any additional questions or comments.