Recipe

Rum-glazed Pineapple Mango And Chicken Kebabs Recipe

	Chihuahua / All my dishes 1 year, 10 months ago This is a refreshing spicy and sweet BBQ treat. Nicely served with hot cooked white rice and toasted coconut! Perfect for summer. 2001 Cooking Light. Prep:25m Cook:10m Servings:6	Chihuahua
	spicy carribean rumglazed heavenly

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kimmer

laadeedaa

Ingredients

3/4 C Pineapple Juice

1/4 C Sugar

1/4 C Dark Rum

2 Tbl. finely chopped seeded Jalepeno Pepper

1 Tbl. Cider Vinegar

2 tsp. Cornstarch

2 Tbl. chopped fresh Cilantro (I don't eat cilantro and omit this.)

1 1/2 tsp. grated Lime rind

1 1/2 pounds skinless, boneless Chicken Breasts, cut into 30 cubes

2 Mangoes, peeled and each cut into 9 (1-inch) cubes

18 (1-inch) cubes fresh Pineapple

1 1/2 Tbl. Vegetable Oil

1 tsp. Salt

Cooking Spray

Directions

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.

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 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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Comments

kimmer 1 year, 10 months ago said:
This sounds very good. Saving it!

laadeedaa 1 year, 10 months ago said:
Okay, so here's another one I like and I've given it a "5." You've got a lot a great recipes. Thanks for sharing.

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