Rum-Glazed Pineapple, Mango, and Chicken Kebabs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Taste a bit of the Caribbean in every bite of this refreshing summer barbecue treat. Serve with hot cooked white rice tossed with toasted coconut. Ingredients:
3/4 cup pineapple juice |
1/4 cup sugar |
1/4 cup dark rum |
2 tablespoons finely chopped seeded jalapeño pepper |
1 tablespoon cider vinegar |
2 teaspoons cornstarch |
2 tablespoons chopped fresh cilantro |
1 1/2 teaspoons grated lime rind |
1 1/2 pounds skinless, boneless chicken breast, cut into 30 cubes |
2 mangoes, peeled and each cut into 9 (1-inch) cubes |
18 (1-inch) cubes fresh pineapple |
1 1/2 tablespoons vegetable oil |
1 teaspoon salt |
cooking spray |
Directions:
1. Prepare grill.
2. 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.
3. 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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