Rum-Glazed Pineapple, Mango, And Chicken Kebabs

• 3/4 cup pineapple juice
• 1/4 cup sugar
• 1/4 cup dark rum
• 2 tablespoons finely chopped seeded jalapeno 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

1. Prepare grill.
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.
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.

pineapple juice, sugar, dark rum, pepper, cider vinegar, cornstarch, fresh cilantro, lime rind, skinless, mangoes, pineapple, vegetable oil, salt, cooking spray

Taken from www.myrecipes.com/recipe/rum-glazed-pineapple-mango-chicken-kebabs (may not work)