Rum-Glazed Pineapple, Mango, and Chicken Kebabs

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.

3/4 cup pineapple juice
1/4 cup sugar
1/4 cup dark rum
2 tablespoons finely chopped seeded jalapeño pepper
1 tablespoon cider vinegar
2 teaspoons cornstarch
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons grated lime rind
1 1/2 pounds skinless, boneless chicken breast, cut into 30 cubes
2 mangoes, peeled and each cut into 9 (1-inch) cubes
18 (1-inch) cubes fresh pineapple
1 1/2 tablespoons vegetable oil
1 teaspoon salt
Cooking spray

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. Yield: 6 servings

Cooking Light, AUGUST 2001