Rum-Glazed Pineapple, Mango and Chicken Kebabs
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 177.44 ml pineapple juice
- 59.14 ml sugar
- 59.14 ml dark rum
- 29.58 ml jalapeno peppers, seeded and finely chopped
- 14.79 ml cider vinegar
- 9.85 ml cornstarch
- 29.58 ml fresh cilantro, chopped
- 7.39 ml lime rind, grated
- 680.38 g 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)
- 22.18 ml vegetable oil
- 4.92 ml salt
- cooking spray
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
DailyInspiration
United States