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

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Yield:
6 servings (serving size: 1 kebab)
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Ingredients

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Directions

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  • Prepare grill.

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  • 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.
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