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Rum-Glazed Pineapple, Mango, and Chicken Kebabs

Yield 6 servings (serving size: 1 kebab)
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

Nutrition Information

  • calories 313
  • caloriesfromfat 30 %
  • fat 10.4 g
  • satfat 2.4 g
  • monofat 3.5 g
  • polyfat 3.5 g
  • protein 26 g
  • carbohydrate 30 g
  • fiber 1.8 g
  • cholesterol 71 mg
  • iron 1.3 mg
  • sodium 450 mg
  • calcium 28 mg

How to Make It

  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.