3/4 pound boneless, skinless chicken breast, cut into 1-1/2 to 2-inch cubes
18 medium shrimp, shelled and deveined (1/2 to 3/4 pound)
1/2 cup olive oil
1/2 cup prepared mango chutney, chopped if coarse
1/2 cup bottled teriyaki sauce
2 tablespoons balsamic vinegar
18 large bamboo or metal skewers (about 12 inches long)
1 medium yellow onion, cut into 1/2-inch wedges
1 medium red onion, cut into 1/2-inch wedges
2 firm, ripe mangos, peeled, pitted and cut into large cubes
1 large green bell pepper, halved, trimmed, seeded and cubed
Nonstick cooking spray, as needed
Ginger Mango Dipping Sauce (recipe follows)
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