Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2001


Recipe Summary

6 servings (serving size: 1 kebab)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

313 calories; calories from fat 30%; fat 10.4g; saturated fat 2.4g; mono fat 3.5g; poly fat 3.5g; protein 26g; carbohydrates 30g; fiber 1.8g; cholesterol 71mg; iron 1.3mg; sodium 450mg; calcium 28mg.