Rum-Glazed Pineapple, Mango, and Chicken Kebabs

recipe
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.

Yield:

6 servings (serving size: 1 kebab)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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 for 4 minutes. Turn kebabs; brush with half of glaze. Cook 4 minutes. Turn kebabs; brush with remaining glaze. Cook 2 minutes, turning once.

Note:

August 2001
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