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.

How to Make It

Step 1

Prepare grill.

Step 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.

Step 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.

Ratings & Reviews

Yazzy23's Review

March 17, 2012
I love it!!! First time making a glaze for a dish and turned out AMAZING!!! No need for salt though cause I used hoisin sauce or somebody told me to use teriyaki sauce. :) I also added cashews for more flavor and to add texture! Easy to make, no complicated ingredients to get (had almost everything I needed at home), and so delicious!

mlmbfo's Review

May 30, 2010
very good. modifcations: I added chopped chives to marinade, and bell peppers to skewers. Served with wild rice that I mixed with toasted coconut and toasted almonds.

riverchic's Review

September 09, 2009
a solid company recipe. My fiance had 3 ski buddies over for dinner one night, i made 30 kebabs and they were gone. He gets sick of chicken often, but not when i make these!

Climinmama1978's Review

February 28, 2009
This is one of my favorite recipes. It serves very well over Cous Cous for an easy side. I have used Silver or Golden Rum and spiced it myself and it has worked just as well.