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Rum-Glazed Pineapple, Mango and Chicken Kebabs

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“From Cooking Light Magazine. A great taste of the Caribbean. Serve with hot cooked rice tossed with toasted coconut.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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