Rum-Glazed Pineapple, Mango and Chicken Kebabs

Nancy's Pantry's Note:

From Cooking Light Magazine. A great taste of the Caribbean. Serve with hot cooked rice tossed with toasted coconut.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 3/4 cup pineapple juice
• 1/4 cup sugar
• 1/4 cup dark rum
• 2 tablespoons jalapeno peppers, seeded and finely chopped
• 1 tablespoon cider vinegar
• 2 teaspoons cornstarch
• 2 tablespoons fresh cilantro, chopped
• 1 1/2 teaspoons lime rind, grated
• 1 1/2 lbs boneless skinless chicken breasts (cut into 30 cubes)
• 2 mangoes, peeled and cut in to 1 inch cubes (18 total)
• 18 cubes fresh pineapple (1 inch cubes)
• 1 1/2 tablespoons vegetable oil
• 1 teaspoon salt
• cooking spray

Directions:

1. 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.
2. 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.