Rum-glazed Pineapple, Mango, and Chicken Skewers

• 34 cup pineapple juice
• 14 cup sugar
• 14 cup dark rum
• 2 tablespoons finely chopped seeded jalapeno peppers (I plan to omit!)
• 1 tablespoon cider vinegar
• 2 teaspoons cornstarch
• 2 tablespoons chopped fresh cilantro
• 1 12 teaspoons grated lime rind
• 1 12 lbs boneless skinless chicken breasts, cut into 30 pieces
• 2 mangoes, peeled and cut into 18 pieces total (can substitute fresh ripe peaches)
• 18 cubes fresh pineapple, 1-inch in size
• 1 12 tablespoons vegetable oil (optional)
• 1 teaspoon salt
• cooking spray

1. Prepare grill.
2. Combine first 4 glaze ingredients in a medium saucepan; bring to boil.
3. Reduce heat and simmer 5 minutes.
4. Combine vinegar and cornstarch in a small bowl.
5. Add cornstarch mixture to the pan, bring to a boil.
6. Cook 1 minute, stirring constantly.
7. Let stand 5 minutes.
8. Stir in cilantro and lime rind.
9. Thread 5 pieces chicken, 3 pieces mango, and 3 pieces pineapple alternately onto each of 6 (12-inch) skewers.
10. Brush kebabs with oil (or spray with cooking spray); sprinkle with salt.
11. Place on grill rack coated with cooking spray, cook for 4 minutes.
12. Turn, brush with half the glaze, cook 4 more minutes.
13. Turn again, brush with remaining glaze, and cook 2 minutes.

pineapple juice, sugar, dark rum, peppers, cider vinegar, cornstarch, fresh cilantro, lime rind, chicken breasts, mangoes, pineapple, vegetable oil, salt, cooking spray

Taken from www.food.com/recipe/rum-glazed-pineapple-mango-and-chicken-skewers-121990 (may not work)