In a large bowl, cover the chicken pieces with ¾ bottle LAKESIDE MAUI SAUCE. Cover and refrigerate for 3 hours, or up to overnight.
Soak 8 bamboo skewers in warm water for one hour. Remove the skewers from the water and thread the chicken pieces onto them. Alternatively, use metal skewers. Discard the marinade.
While the chicken is marinating, make the salsa.
Place the onions in a fine-mesh sieve and rinse with cold water for one minute. Drain well.
Combine the mangoes, avocados, onion, jalapeno, cilantro, lime juice and salt. Toss well. Serve at room temperature.
Heat a grill to medium-high.
Brush the chicken skewers lightly with oil. Grill until cooked through, rotating skewers occasionally, 8-10 minutes total. Internal temperature of the chicken should reach 165 F.
Serve the skewers with the salsa.
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