Rum-Glazed Pineapple, Mango and Chicken Kebabs |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From Cooking Light Magazine. A great taste of the Caribbean. Serve with hot cooked rice tossed with toasted coconut. Ingredients:
3/4 cup pineapple juice |
1/4 cup sugar |
1/4 cup dark rum |
2 tablespoons jalapeno peppers, seeded and finely chopped |
1 tablespoon cider vinegar |
2 teaspoons cornstarch |
2 tablespoons fresh cilantro, chopped |
1 1/2 teaspoons lime rind, grated |
1 1/2 lbs boneless skinless chicken breasts (cut into 30 cubes) |
2 mangoes, peeled and cut in to 1 inch cubes (18 total) |
18 cubes fresh pineapple (1 inch cubes) |
1 1/2 tablespoons vegetable oil |
1 teaspoon salt |
cooking spray |
Directions:
1. Prepare grill. Combine first 4 ingredients in a medium saucepan; bring to a boil. reduce heat; simmer 5 minutes. Combine vinegar and cornstarch in a small bowl. Add cornstarch mixture to pan, bring to a boil. Cook 1 minute, stirring constantly. Let stand 5 minutes. Stir in cilantro and rind.
2. Thread 5 chicken cubes, 3 mango cubes and 3 pineapple cubes alternately onto each of 6 (12-inch) skewers. Brush kebabs with oil, sprinkle with salt. Place kebabs on grill rack coated with cooking spray, cook for 4 minutes. Turn kebabs, brush with half of glaze. Cook 4 minutes. Turn kebabs, brush with remaining glaze. Cook 2 minutes, turning once.
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