Tropical Grilled Chicken Kabobs

Combine pineapple juice, coconut milk, garlic and Southwest chipotle seasoning in a large resealable plastic bag.  Add chicken and toss to coat.  Refrigerate 20 minutes to marinate; discard marinade.

On each skewer, thread marinated chicken, half of mango pieces, tomatoes and onion.  Grill over medium heat, 12 to 14 minutes, or until chicken reaches 170 degrees, turning halfway through grilling.

Meanwhile, mash remaining half of mango and combine with sour cream.  Serve mango sauce with grilled kabobs.