Rum-glazed Pineapple Mango And Chicken Kebabs
From chihuahua 16 years agoIngredients
- 3/4 C pineapple juice shopping list
- 1/4 C sugar shopping list
- 1/4 C dark rum shopping list
- 2 Tbl. finely chopped seeded Jalepeno pepper shopping list
- 1 Tbl. cider vinegar shopping list
- 2 tsp. cornstarch shopping list
- 2 Tbl. chopped fresh cilantro (I don't eat cilantro and omit this.) shopping list
- 1 1/2 tsp. grated lime rind shopping list
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 30 cubes shopping list
- 2 mangoes, peeled and each cut into 9 (1-inch) cubes shopping list
- 18 (1-inch) cubes fresh pineapple shopping list
- 1 1/2 Tbl. vegetable oil shopping list
- 1 tsp. salt shopping list
- cooking spray shopping list
How to make it
- 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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