Rum-Glazed Pineapple, Mango, and Chicken Kebabs

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 30%
  • Fat: 10.4g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 3.5g
  • Protein: 26g
  • Carbohydrate: 30g
  • Fiber: 1.8g
  • Cholesterol: 71mg
  • Iron: 1.3mg
  • Sodium: 450mg
  • Calcium: 28mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rum-Glazed Pineapple, Mango, and Chicken Kebabs Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy