Ingredients

The following ingredients have 6 Servings
  • 3/4 cup pineapple juice
  • 1/4 cup sugar
  • 1/4 cup dark rum
  • 2 tablespoons jalapeño pepper (seeded, finely chopped)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons cornstarch
  • 2 tablespoons cilantro (chopoped)
  • 1 1/2 teaspoons lime zest
  • 1 1/2 pounds boneless, skinless chicken breasts (cut into 1 inch cubes, about 30 cubes)
  • 2 mangoes (peeled, cut into 1 inch cubes)
  • 1 pineapple (cut into 1 inch cubes)
  • 1 1/2 tablespons olive oil
  • 1 teaspoon salt
  • cooking spray

Instruction

  • Preheat the grill to medium high.
  • In a medium saucepan bring the pineapple juice, sugar, dark rum and jalapeño pepper to a boil. Reduce the heat and simmer for 5 minutes. Combine the vinegar and cornstarch together in a small bowl and stir it into the simmering sauce. Bring it back to a boil, stirring. Let it boil for about a minute and then, turn off the heat and let it sit for about 5 minutes, while you assemble the kebabs. Stir in the cilantro and the lime zest.
  • Thread each skewer with 5 chicken cubes, 3 mango and 3 pineapple (or however you want to distribute them.) Brush with the oil and sprinkle with salt.
  • Coat the grill rack with cooking spray and grill the kebabs for 4 minutes. Turn them and brush with 1/2 the glaze and grill for more minutes. Turn again, brush with the rest of the glaze and grill for about 2 minutes or until chicken is cooked through.